Your guide on what to eat and how to buy it.

With two days of eating ahead, we recommend coming into Festival Village with a solid game plan and a friend or two as excited about trying everything that you are!

Here are a few tips to set you up for success and a full list of food available over the two days.

  • Most food stall menus change daily and all dishes are available until sold out. 
  • Gates open at 12 noon both days and we are catering to set numbers however due to the nature and the size of the festival you may find that some dishes sell out quicker than others.  We recommend arriving no later than 2pm to experience the full selection.  Chefs in all stalls will commence winding up cooking from 4:30pm and will sell what they have until 5pm when all stalls close.
  • On Sunday 14th August, all food stalls are part of the 'FAT MANGO BBQ' - this is a BBQ festival and due to the nature of live fire cooking and the cooking of whole beasts, preparation, service and ready times will vary from stall to stall.
  • Sheraton Festival Village is a cashless event with all vendors accepting payment via your personal tap-and-pay Taste Port Douglas wristband. Festival wrisstbands are issued upon check in at the festival gates.  Arrive ready to snack and sip your way through the day by pre-purchasing your festival pass and pre-loading it with festival credit.  Self service and manned top-up stations are available throughout Sheraton Festival Village and all unused credit can be re-claimed for up to 30 days after the event.  Pre-purchase is required to guarantee entry, walk-ins are not advised.   


Wonder Pies by Ray Capaldi

  • Sausage Roll $8.50 
  • Pies $9.5 (Lasagne or Cauliflower & Cheese)

Portside Galley / Santiego Seafood

  • ­The Captain’s Curry $18
    Local line caught Spanish Mackerel, spiced coconut curry, rice.
  • Large Tiger Bowl $25
    500g Large Cooked Tiger Prawn, Thousand Island Dressing (whole prawn unpeeled)
  • Tropical Prawn Cocktail $18
    Tiger and Endeavour Prawn (peeled), avocado, Thousand Island Dressing, fresh lemon and lime

Smokey Pint

  • Saturday $16
    Pulled whole hog, potato salad, BBQ sauce
  • Sunday $16
    Smoked brisket, potato salad, BBQ sauce

Malone’s Butchery

  • Saturday $15
    Smoked German Bratwurst, sauerkraut
  • Jerk chicken, beans, corn, lime $15

Frankie’s Sweet Van

  • A selection of desserts to choose from


  • Port Seafood $18
    Half dozen Gazander Oysters, Wakame salad, ponzu
  • Daintree Saltwater Baramundi $15
    Gin spiked ceviche, smoked avocado, fennel pickle  
  • Soy braised beef cheek $15
    Japanese pickled cucumber, apple slaw
  • Tandoori Spiced Salmon $15
    Smoked yoghurt, cucumber relish 
  • Tiger Prawn Brioche Roll $15
    Fennel and cucumber relish, hot sauce
  • Fritto Misto $15
    Tiger prawn, calamari, Mackeral, fennel and curry mayo
  • Adam D’Sylva's Yellow Duck curry $18
    Salad of cucumber, lobok and coriander  
  • Jerry Mai's Sticky Tamarind Lamb Ribs $18
    Coconut Sambal  
  • Dominique Rizzo's Nonnas Eggplant Parmigiana Fingers $12
    Cheese sauce, sugo  
  • Alastair McLeod's Lime Butter Baked Reef Fish $18
    Pineapple chilli sambal, seaweed crisp  


  • Ben Williamson's Baharat Sovereign Lamb Asado Cross $15
    Garlic yogurt, Iranian rice
  • Aaron Ward's Market Vegetables $15
    Beets, Cabbages, Carrots & Corn
  • Bente Grysbaek's Spencer Gulf Kingfish $15
    Burnt butter lime sauce, Skybury Farms green papaya salad
  • Massimo Mele's Cape Grim Beef Pichana $15
    Salsa verde, flat bread
  • Jerry Mai's Spit Roast Tableland’s Pork Banh Mi $15
    Pickled veggies
  • Jake Nicolson's Achiote Spiced St. Louis Pork Ribs $15
    (Gooralie QLD - Free Range)
    BBQ pineapple salsa
  • Suraj Gautam's Yellow Boston Bay Mussel Curry $15
  • Pri Shah's 'La Banderita' Birria Tacos $15