A Night of Fire X Nu Nu Restaurant
When: Saturday 10 August 2024 6:30pm - 10:30pm
Where: Flames of the Forest, Mowbray Valley Road, Mowbray
In the heart of Australia's lush rainforest, a singular dining and event venue sets the stage for this unforgettable evening.
Prepare to be inspired as celebrated chef and television personality, Colin Fassnidge emcees an evening of awe-inspiring natural splendor and epicurean brilliance.
Led by Nick Holloway and the Nu Nu team, indulge in a collaborative menu crafted in partnership with acclaimed chefs Ben Williamson, Aaron Ward, Julian Hills and Louis Tickeram. The evening will be completed with accompanying beverages.
Ticket includes return transfer** to the venue from Port Douglas, all food and beverages. For transfers from Cairns area, see below.^
Flames of the Forest is located at Mowbray River Road, Port Douglas Queensland 4877
** Transfers depart from the Sheraton Grand Mirage Resort, Port Douglas Road, Port Douglas QLD. Please arrange your own transport to and from the Sheraton. Transfers by coach leave at 6:30pm sharp and return at approximately 10:30pm.
^Return transfers from Nu Nu Restaurant, 1 Veivers Road, Cairns Queensland 4879 directly to Flames of the Forest are now available to conveniently transport guests from Cairns/Northern Beaches area.
This seat-in-coach service departs from Nu Nu at 5:45 PM sharp and returns guests at approximately 11:15 PM.
Guests must arrange their own transport to and from Nu Nu. This service must be purchased in addition to a ticket to A Night of Fire and is non-refundable less than 30 days prior to the event.
$279pp + booking fee - Transfer from Sheraton Grand Mirage Resort, Port Douglas
$299pp + booking fee - Transfer from Nu Nu Restaurant, Palm Cove
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.
MENU
tartlette, roasted mud crab, fenugreek, fingerlime, cured egg
roasted oyster, chicken fat, tarragon
pork skewers with sweet chili & pickled cucumber
bbq lions mane, fermented persimmon & elderflower honey, mushroom brittle
citrus salt cassava
sourdough, melaleuca smoked butter
fermented pork ribs, grain risotto, wilted greens, walnut
pit roasted pumpkin, caramelised yoghurt, macadamia, green chilli
lamb a la ficelle, red peppers, oregano, lemon
artichoke, potato & lemon
wood grilled Skull Island king prawns, turmeric, coconut & thai basil
shaved roasted celeriac, sunflower seed, mushroom, citrus, loveage
chargrilled duck breast, glazed duck toulouse kofta
heirloom tomato & carambola salad with ginger, sesame & tamarind
smoked burnt butter madeleines
rum glazed pineapple, szechuan, burnt honey cream
black sticky rice & custard apple
smoked apple cream, miso butterscotch choux
Beverage
Taste Port Douglas beverage partner drinks package of Estrella Damm Meditteranean Lager and wines for Pernod Ricard for the duration of the event.