Takeover Series: Michael Lambi X Wolf Lane Distillery X Tamarind
When: Wednesday 7 August 2024 6:30PM - 9:30PM
Where: Tamarind Restaurant, 6-8 Abbott Street, Carins City
Renowned culinary innovator Michael Lambie made waves in Melbourne's dining scene, earning accolades at esteemed establishments such as Circa at the Prince and Taxi in Federation Square. His boundary-pushing fusion of pan-Asian, European, and Japanese cuisines set new standards in culinary excellence.
Now, Michael brings his award-winning and pioneering style to Cairns' own acclaimed Tamarind Restaurant. In an exciting collaboration dinner with Head Chef Trent Sydenham, he promises to deliver an unforgettable gastronomic experience.
This dinner marks the debut of Taste Port Douglas' expanded 'Taste Queensland' program of events. Under this initiative, a series of dinners and collaborations will be hosted in Cairns and Palm Cove, celebrating the diverse flavors and talents of the region's culinary landscape.
Tickets include all food and beverage pairings by Wolf Lane Distillery, Cairns.
$180pp + booking fee
The Taste Port Douglas Takeover Series presented by Singapore Airlines
The Taste Port Douglas Takeover Series’ presented by Singapore Airlines showcases Australian and International culinary talent in favourite venues across the Topical North. In 2024, thanks to joint funding from the Australian and Queensland Governments along with Singapore Airlines the festival will featuring Michelin star chef, Michael Wilson from Singapore marking this the first time the festival has hosted international talent. The partnership between Taste Port Douglas and Singapore Airlines opens a world of possibilities and highlights the ease of access to the region, with direct flights four times a week between Singapore and Cairns on board their Airbus A350-900 aircraft.
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Canapes
Steak tartare, Korean chilli & black garlic, sesame cracker
Betel leaf, smoked trout, chilli jam & coconut, Yarra Valley caviar
Seared scallop, lemongrass emulsion, basil
Spiced potato pani puri, tamarind chutney, coriander pearls
Grapefruit and Lychee spritz
Grapefruit Aperitif, Lychee, soda, prosecco
Entree
Ora King salmon sashimi, green chilli Nam Jim, coconut foam
Tropical Island
Tropical Gin, Mango, Coconut, Vanilla, lime
Pre-Main
Spiced quail roulade, textures of mandarin, ground roast rice
Watermelon Punch
Tropical gin , watermelon, Peppercorn, mint, lime
Main Course
Rangers Valley Sirlion, 7+ wagyu, braised cheek, sweet potato, red curry, Thai basil
Beezwax Sour
Davidson plum gin, lemon, sugar, aquafaba, beeswax
Dessert
Yuzu curd, black sesame, matcha crisp
Vietnamese Iced Coffee
The barista coffee liqueur, coconut, coffee