Tour ID: 10020521
Flames of the Forest transports you into a world beyond your imagination so relaxing and uplifting for your soul you will never want to leave.
A completely intimate, natural experience set within the candle lit rainforest under a black silk canopy highlighted by crystal and bud light chandeliers, Flames of the Forest creaeted and unforgettable memory at an extraordinary natural venue.
Enjoy romantic and intimate rainforest dining in this magical place. Saturday night features a six course tropical tasting menu and quality Australian wines.
Perfect for honeymooners, small wedding receptions and those seeking a unique dining experience, Flames of the Forest is truly food for the soul.
• 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
2.5 hours (Not including transfer)
7:00 PM Sat
Pick ups from Port Douglas begin from 7pm. (Approximate times only. Pick time confirmed at time of booking)
STRICLTY NO SELF DRIVE
Flat comfortable shoes and a light jacket during winter months.
No child price. We do not cater for children under six
This evening is not suitable for vegetarians.
Note – allergens including fish, shellfish, soy, nuts, eggs and sesame seeds maybe present in some dishes. Please advise us of any allergic dietary requirements prior to booking.
****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.
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.
Black sapote pavé with orange blossom cream and pistachio nut praline.
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