Page 53 - Port Douglas Magazine 34

Signature Dish

MELALEUCA

RESTAURANT

Whole Baby Barramundi

Best accompanied by: Pinot Grigio

We dare you not to fall in love with Melaleuca’s With fresh produce alongside locally sourced Like Adam’s recommended whole baby
whole baby Barramundi complimented with a ingredients unearthed by the Melaleuca culinary Barramundi - utilizing the giving ocean on our
light crisp Pino Grigio – in all honesty Melaleuca team, this hatted eatery showcases the quality doorstep, it is a specialty of his prepared with
has set itself as one of the personal favourites in of the ingredients that Far North Queensland is a panko crumb and Asian spices, Melaleuca’s
Port Douglas. renowned for with artistic flair. Thai caramel, Asian bean shoot salad and sweet

The team has an uncanny ability to pick spot on “Local produce all the way through the menu, steamed Jasmine rice. The dish is tickled further
parings that excite my taste buds every time - mix being consistent, using local and fresh ingredients by the mingling of a lighter-bodied, fresh, Corte

that with the soothing sea breeze coming in from the is especially important.” Giara Pinot Grigio with vibrant floral aromas
neighboring Coral Sea, the ambiance whispers “settle “That’s what we do, we keep it simple, let the that attractively compliments the Barramundi.

in and enjoy the Melaleuca moment”. ingredients speak for themselves – that’s always GAME. SET. MATCH.
Port Douglas really upped the foodie ante two been my motto when cooking, it seems to go While Adam creates in the galley, it’s the charm
years ago when head chef Adam Ion and his wife along way – we don’t want to over complicate of Nahmee’s gentle nature and warm welcome

Namhee opened the doors of their awarding winning anything at Melaleuca,” he said. that sets the feel of restaurant. With a flash of her
restaurant and in that time, they have as many Chef Adam and his team of chefs have worked alongside smile, she instantly makes the guest feel relaxed

Hats to boast for their passion. each other coming up through the kitchen ranks and ready to enjoy the fine things in life. Coupled

This Scottish-born Chef’s enthusiasm for seafood creating a synergy among the team that certainly with her knack of knowing exactly what you need

began when he was a young lad working in his first translates beautifully on the plate. her expertise shines through as she moves from
kitchen at the age of 13 where he spent his time “I love everything about the business – I always table-to-table intent on ensuring everyone is
shucking oysters and chasing langoustines around the loved the comradery that all chefs know comes enjoying their Melaleuca experience.
kitchen. From this moment he was hooked, learning with running a busy kitchen and the rush of a
how to respectfully handle and prepare seafood that dinner service!
would naturally become a signature of his and one Nahmee and Adam feel very fortunate to have found MELALEUCA PORT DOUGLAS
that has earnt him many accolades over the years. success in their own restaurant and want to create a 22 Wharf Street, Port Douglas
Among these, he rates the illustrious two Chef Hats place where their guests can come and relax under [email protected]
among his most exciting awards. “As a chef from the beautifully natural and organic Melaleuca trees, 07 4099 5167
overseas, it is so special for us to be recognised in the whilst they take care of everything else.
company of the pinnacle of culinary excellence in melaleucaportdouglas.com.au
Australia.”
PORT DOUGLAS MAGAZINE 53