Page 68 - Port Douglas Magazine 38

WORDS by Jeremy Lebeuf

SPLENDOURS FROM THE CORAL SEA at Wrasse & Roe will different from anywhere else in Port.
have you hooked. If you want that specialised restaurant that serves Scallops, Crays,
Are you someone who seeks out a medley of sustainably sourced Moreton Bay Bugs, Mud crabs, Barramundi; premium line-

seafood that converges effortlessly on the unrushed tropical feels caught fish from the reef, and nothing but the best options from

of Port Douglas, mirrored by a long flow of enticing cocktails and local fishermen, prepared and cooked by a talented, passionate

flawless service? Kitchen brigade, well Wrasse & Roe is the place for you.

Well, we know just the spot that tickles all that. It’s Wrasse & Roe, Seafood shines through the menu, though there are many other
the kind of place where afternoons disappear in the sultry sea non-seafood options as well to accommodate diverse tastes.

breeze, with impressive food presentations that soundly adds to “We wanted to do a concept that was seafood focused, with of
the opulent feel. course extensive choices on the menu for those who don’t eat
Wrasse & Roe is owned and operated by chef Andy Gray, the team seafood,” said Andy. “Seafood aside, there are also some meat
that was behind the highly successful bel cibo. Freshly opened dishes and vegan options. It’s a diverse menu all around, you
in May 2021, it is already making the most of its cosmopolitan won’t have a problem with what you want to eat, just how much.
beach end of town location. Alluring visitors with a menu that We created a menu that hopefully leaves you wanting to try more
boasts local seafood and its love for its laidback sophisticated than just a couple of dishes throughout!”
beachy charm, which it wears proudly on its
sleeve.
“We knew the site was available, we liked this
space,” says chef Andy Gray. “It’s a great spot,
when people come to Port Douglas they are
by the sea, it’s that Four Mile Beach and Great
Barrier Reef feel that they want to eat local and
fresh seafood, and the climate lends itself to
lighter options.”

There’s no denying this is one of Port Douglas’
most stunning places to dine. It is located at the
soothingly peaceful side of Macrossan Street
just off the fringe of the sun-drenched shore of
Four Mile Beach, where you can easily settle in.

The restaurant comes alive at 2pm, allowing for
a long and luxurious lunch, or light nibbles and
drinks that lead into indulgent dinners to make

you feel like you’re living your best life. There’s
something about lingering through the peace of

the afternoon to give you no sense of time and
life slowing down for a bit.
“The whole concept behind opening at 2 o’clock

was due to it being difficult to get something to Jordan May, Sous Chef (le ) and Owner & Head Chef Andy Gray (right)

eat between two and four. You come down here, As you dine gazing upon the refreshing interiors allowing for a
maybe having just arrived in Port waiting for your room or you true indoor, outdoor feel, curated by Carolyn’s eye for detail, it’s

are looking to get some oysters or a couple of light snacks, find a hard not to look beyond the open kitchen and the excitement of
table outside in the sunshine, soak it up, grab a cocktail and look each moreish plate that comes through the pass.
at the menu, life is good,” Andy says. This excitement to your meals allows chefs Andy and his skilful

Andy, his wife Carolyn and now next generation son Seth work and talented team to engage customers with their passion for

closely together in the business. They always knew that Port cooking. It’s not just about the entertainment of seeing your meal
Douglas needed a quality seafood restaurant and Wrasse and Roe made, it’s hearing the sizzles, the flames bursting into the air and

fits perfectly. the aromas from the oven awakening your senses and allowing
It’s a place where the food matches the location, with the for a full sensory experience, leaving you salivating for more.
abundance of seafood that they offer making them relatively Andy’s signature dish, well, sauteed scallops is a seafood

splendour. A recipe that he has perfected over decades.
WRASSE cauliflower truffle oil puree, crisp pancetta, burnt butter sauce…
“It’s a simple marriage of tastes that work,” says Andy. “With

Something you never get tired of tasting.”

What is Wrasse & Roe? It’s memories and beginnings. The
Wrasse is a nod to times with family and friends exploring the
& ROE swimming around the boat, excitement and awes shared by many.

Great Barrier Reef, connecting with a magnificent Maori Wrasse

And Roe, fish eggs, signifying new experiences, new friends, new
traditions, and perhaps continually trying a new dish.

All wrapped up with simpler pleasures of light flavours done to
excellence, good friendly service, and happy memories. Settle
into the ebb and flow of Port Douglas nuance, and experience

something pure and fresh, in the perfect setting as your Tropical
Plump oysters are shucked, vibrant coral trout flashes in the pan, champagne is North journey unfolds.

poured with generosity, as Chef Andy Gray carefully considers the fi nest seasonal
ingredients to showcase today’s catch... wrasseandroe.com.au
68 Port Douglas Magazine & Travel Planner