Page 74 - Port Douglas Magazine 38

food CLOCKWISE FROM TOP
where

LEFT: Breakfast in lush tropical
surrounds; Asian fusion spread
including the whole croal trout,
meets
nature tiger prawns and pork ribs; the
team behind Lagoon House,
Chefs Spencer Patrick, Eden Lee
& Belinda Tuckwell; Daintree Eggs
Royale & the Cheeky Pig Bun,
the Kakuluwo Mud Crab Curry;

A CULINARY PARADISE AWAITS AT Lagoon House open kitchen
LAGOON HOUSE RESTAURANT

WORDS by Jamie Jansen
estled among the rustling palms and iridescent turquoise lagoons
of Sheraton Grand Mirage Resort in Port Douglas lies a culinary
Ntreasure trove - Lagoon House Restaurant.
e quintessential Tropical North Queensland restaurant has recently made

its home within the resort, serving up delectable breakfasts and dinners
amidst a tropical oasis, featuring a poolside open kitchen that cra s Asian-

inspired cuisine designed for sharing. CREATING CONNECTIONS
As you stroll along the pristine Four Mile Beach, a golden coconut perched

on a pathway is sure to catch your eye. is curious coconut - a nod to the e Lagoon House Restaurant philosophy is all about sharing and
native produce of the region - will pique your interest and leads you to the celebrating. And the menu, showcasing the nest local produce,

Lagoon House. perfectly expresses this ethos with its emphasis on share-style dishes that
Once you step inside, you ll discover a world of culinary delights inspired by encourage guests to connect over communal dining.
the rich bounty of the region. Experience the true essence of communal dining at the long table, where
family, friends and individual travellers alike can come together over a
FROM IMAGINATION TO MANIFESTATION shared meal. As a world-renowned gathering place, Sheraton highlights

this spirit of connection, and the long table o ers a unique way to do so.
From a mere vision, the Sheraton Grand Mirage Resort has transformed an
under-utilised building into a breathtaking open-air kitchen and dining area, Guests can also indulge in the Feed Me menu, featuring a chef s
o ering an unparalleled culinary adventure in Port Douglas. selection of delicacies from across the menu, exclusively available for

tables of six or more.
Surrounded by palm trees, with the ocean waves as its soundtrack, this
remarkable eatery is the essence of the Port Douglas lifestyle, perfect for At the Lagoon House Restaurant guests don t just come for a meal -

indulging in balmy weather and starry nights. they come for a celebration of togetherness. e sound of the Paiste
Guests can savour delectable cuisine prepared right before their eyes in the Symphonic Gong with the Tai Loi symbol, heralds happiness is about
to arrive on a plate, signifying the start of a gastronomic journey that
restaurant s centrepiece open kitchen, amidst the tropical ambiance and awe- connects both local and international guests. e soothing resonance of

inspiring surroundings.
the Gong lls the air, bringing a sense of unity and harmony that echoes

e whole atmosphere captures the spirit of the region, showcasing the the warm hospitality and exceptional dining experience created by the

natural beauty of its surroundings, from the food to the environment itself. talented resort team.
A TALENTED TRIO Perfectly typifying the laidback lifestyle of Tropical North Queensland
and the essence of resort living, Lagoon House Restaurant is a thriving
Prepare to have your taste buds tantalised with a drooling Asian-inspired spot for locals to reconnect and the perfect place for resort guests to
menu curated by a team of highly skilled chefs. unwind and soak up the luxe tropical lifestyle.
At the helm of the team is the exceptional Belinda Tuckwell, who has 11 The Lagoon House Restaurant is open 7 days a week.
years of culinary experience in Asia and a total of 25 years of expertise. Open 7am to 11am and 5pm to 9pm.
She has developed the concept and menu with the help of renowned local
chef Spencer Patrick. Spencer s culinary career spans a whopping 30 years, For bookings visit sheratonportdouglas.com/dining
including having worked as a head chef with the legendary Marco Pierre
White.

To top it all o , Japanese and Korean chef, Eden Lee, adds his own unique
twist to the menu. Together, this talented trio creates a fusion of in uences

that characterise the ingredients and avours of the Far North Queensland
region.
e result A mouthwatering array of dishes including breakfast options such

as Pani Popo Coconut Buns with passionfruit curd and macadamia butter,
Queensland crab omelette with Asian herbs, and Daintree Eggs Royale with
smoked Daintree Barra.
For dinner, indulge in locally sourced seafood with Asian avours like oysters

katsu, Kakuluwo mud crab curry, and reef sh sashimi with smoked ponzu.

To add to the excitement, don t miss out on the open grill specialties like local
tiger prawns with green masala and lime, smoked wagyu brisket with white
kimchi, and pork ribs with Davidson plum sauce and pak choy.
74 Port Douglas Magazine & Travel Planner