Flames of the Forest - Rainforest Dining Experience Port Douglas Pickup

Tour Details

• Included in price:

  • Return hotel coach transfers from Port Douglas
  • Spectacular rainforest setting
  • Six course plated tasting menu seated under stunning chandelier and candle lit silk marquee
  • Quality Australian sparkling wine, red and white wine, beer and soft drink
  • Tables may be booked for two or your group size

• Available for purchase/hire:

• Duration:

  2.5 hours (Not including transfer)

• Departure:

  7:00 PM Sat

• Return:

  10.30pm

• Departure points:

  Port Douglas

• Pickup/departure instructions:

  Pick ups from Port Douglas begin from 7pm. (Approximate times only. Pick time confirmed at time of booking)
  
  STRICLTY NO SELF DRIVE

• What to bring:

  Flat comfortable shoes and a light jacket during winter months.

• Fitness level required:

  Low

• Child policies:

  No child price. We do not cater for children under 16yrs on this experience.

• Additional Information:

  This evening is not suitable for vegetarians or vegans.
  
  Note – allergens including fish, shellfish, soy, nuts, eggs and sesame seeds maybe present in some dishes. Please advise us of any allergic dietary requirements at least 3 days prior to your arrival.
  
  ****Please note this menu is a sample only and is subject to change, dependent on availability of local produce and season. ****
  
  This 6 course, plated, tropical tasting menu is designed to introduce you to the tastes of the Tropical North!
  
  To Begin Your Journey:
  Lightly seared kangaroo loin carpaccio served with a rocket, parmesan & Spanish onion salad with fresh truffle oil & dressed with aged balsamic glaze.
  
  Duet of the Far North:
  Smoked crocodile rillette with crisp cucumber slice & salsa verde.
  House made prawn tortellini in a fennel cream sauce with fresh garden herbs.
  
  Followed by:
  Pan seared coral trout on sautéed seasonal greens with a lemon myrtle infused beurre blanc accompanied by a fresh herb salsa.
  Lightly marinated & roasted lamb loin accompanied by confit eggplant and semi dried cherry tomatoes, finished with a red wine jus.
  
  Finale:
  Black sapote pavé with orange blossom cream and pistachio nut praline.

• Destinations:

  Port Douglas