We recently hit Port Douglas for the annual Carnivale celebrations. After a festive evening watching the local street parade we scouted out some late night dining options. We’d recently enjoyed a Pineapple & coconut crumble dessert by chef Spencer Patrick at the Top Tastes of Queensland degustation lunch at Noosa Food & Wine Festival and decided to seek out Patrick's Port Douglas restaurant Harrisons.
The restaurant beckons with twinkling lights leading up to a beautiful Queenslander surrounded by tropical gardens. Despite no reservations (on a Friday night in the middle of Carnivale, what was I thinking?) the friendly staff were perfectly accommodating.
Seated on the expansive deck you have a brilliant vantage point to watch the holiday makers pass by and the overall hum of the sophisticated, chic restaurant. Along the length of the Queenslander is an elegant banquette and the wall above adorned with photographs of Port Douglas. The sophisticated, tropical theme hits just the right note.
I’m promptly presented with a delectable menu, but it’s hard to go past the inventive specials menu.
The amuse-bouche is intended to set the scene for the chef’s approach to the art of cuisine and that it did. A chilled pumpkin soup with pepita seeds and tarragon chips was so delicious I could have ordered a whole bowl for entrée.
Instead I opted for the Hervey Bay Scallops with pickled clam & chorizo at $6.50 each, the trio were perfectly cooked and served in the shells, making a delicious start to the meal.
Main was a tough decision but I couldn’t go past another entrée from the specials menu. The Slow Braised Rolled Pork Belly with fennel, apple, hazelnuts and soaked prunes was generous and oh so pretty on the plate.
Dessert was the toughest decision, with a choice of Harry’s Apple Pie, Passionfruit Meringue or Treacle Tart-ish – salted pecan praline, burnt butter ice cream, lemon powder. As tempting as the tart sounded, I ordered the Daintree Rainforest Chocolate Marquise Raspberry textures and young coconut. It’s not an understatement to say it was the.best.dessert.of.all.time! The classic flavours of chocolate and raspberry with the textures were just magnificent. I’d fly back to Tropical North Queensland for that dessert alone.
The beautiful dessert was finished off with a De Bortoli Noble One dessert wine from the exceptional wine list.
Harrisons owners Spencer and Reina Patrick are also the brains behind exciting new foodie event Taste Port Douglas. The aim of Taste Port Douglas is to champion the producers, restaurateurs, chefs and industry trailblazers to an international stage against the backdrop of tropical paradise. Taste Port Douglas runs August 21-23 and is a must for foodies or lovers of all things Port Douglas.
Alluxia readers, have you been to Harrisons or have another favourite Port Douglas restaurant?
This meal was independently paid for.
22 Wharf St, Port Douglas
Ph: +61 7 4099 4011
Open daily for lunch & dinner
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