Page 62 - Port Douglas Magazine 44

CHEF Dylan Boyle

Dylan NEW EXTENDED

HOURS!
Boyle 7am - 7pm DAILY

Breakfast and lunch
specials daily

THE MEXICAN

PORT DOUGLAS

elebrating 10 years in Port Douglas, The Mexican has
earned a reputation for bold Mexican flavours, tropical
CNorth Queensland freshness, and a lively, welcoming
atmosphere that brings people together. It’s been Head Chef
Dylan Boyle orchestrating this unique blend for the past three
years, drawing on a journey that’s taken him from Michelin-
starred kitchens in London to the sunny shores of Port Douglas.
Originally from Scotland, Dylan’s food journey began early. At just
15-years-old, young Dylan was studying catering in London and
working weekends at Michelin-starred Roussillon. Just weeks in, his
passion earned him a full-time role, and by 16, he was gaining hands-
on experience in one of London’s top kitchens.
He went on to train at Le Manoir aux Quat’Saisons, Raymond Blanc’s
prestigious two-Michelin-starred restaurant near Oxford. There,
Dylan refined his technique, learning the discipline, precision, and
consistency that define classical cooking. But over time, he began to
crave a different approach, something less formal and more focused The menu is anything but static. It changes with the seasons, shaped by
on flavour and creativity. what’s fresh and inspiring. One of Dylan’s favourite dishes is the Ceviche
That shift led him to Babington House in Somerset, where he del Día, made weekly using the local catch straight from the reef. This
embraced a more rustic, seasonal style of cooking. With daily- ever-changing creativity keeps both the team and guests excited.
changing menus and a more relaxed approach, he reconnected with But Dylan believes great food is only part of the experience. At The
the joy of cooking from instinct and creativity. Mexican, dishes are meant to be shared. Take the Cochinita Pibil, a
Craving more adventure, he packed a backpack and travelled Yucatán-style slow-cooked pork wrapped in banana leaf, served with a
through Southeast Asia. While on the road, he kept hearing about range of house-made salsas. It’s designed to be unwrapped, passed around,
Port Douglas. When he finally made his way there, he landed a job at and enjoyed together, a dish that captures the heart of the restaurant’s
Salsa Bar & Grill, and also met his future partner, who was working philosophy.
next door. That sense of connection is what The Mexican is all about. Food is served
Together, they relocated to Waiheke Island in New Zealand, where in waves, meant to be shared in a relaxed, social setting. As the sun sets,
they spent several years running the restaurant at Man O’ War the lights dim, and the music turns up, the restaurant comes alive with
Vineyard, an experience Dylan looks back on as one of the proudest chatter and clinking glasses. It’s about sharing good food, good company,
moments of his career. But after starting a family, the call of the and living in the moment.
tropics drew them back to Port Douglas, ready to settle down and That same spirit of connection carries into Dylan’s personal life. He loves
begin a new chapter. hosting friends, cooking for family, and making sure there’s always room at
At The Mexican, Dylan shares a close working relationship with the table. Whether at home or in the restaurant, for him, food has always
owners Jon and Sarah Lovett, who built the restaurant from been about bringing people together.
the ground up. The original menu was crafted by Jon, drawing This love of shared moments ties in perfectly as The Mexican celebrates
inspiration from his travels through Mexico and putting a tropical its 10th anniversary. To mark the milestone, the team is inviting locals
spin on traditional dishes to suit the local climate and produce. With to become part of the story by bringing in old photos from the early RESTAURANT & BAR - LUXURY ACCOMMODATION - DAY SPA
Jon as a mentor, Dylan began exploring the foundations of Mexican days. These snapshots will be displayed in the restaurant, creating a
cuisine, adapting classic techniques using local seafood, fruits, and visual timeline of memories, and for those who contribute, there’s a free
vibrant regional flavours. margarita in it as a thank you. Discover Indonesian-inspired serenity...
Today, under Dylan’s leadership, the menu keeps evolving, blending It’s a fitting tribute to a decade built on bold flavours, warm hospitality,
traditional Mexican cooking with the bold, fresh flavours of Far and true community spirit, where every night is a chance to connect, one 1 Bale Drive, Port Douglas 4877 QLD
North Queensland. For Dylan, this fusion feels natural. Tropical plate at a time.
ingredients and a laid-back lifestyle pair perfectly with the light, 07 4213 3488 | [email protected]
vibrant, share-style nature of Mexican food.
themexicanpd.com.au niramaya.com.au
BOOK NOW!