Takeover Series: Michael Lambie X Lagoon House with MC Colin Fassnidge
When: Friday 9 August 2024 6pm - 10pm
Where: Lagoon House Restaurant, Sheraton Grand Mirage Resort, Port Douglas
Renowned culinary innovator Michael Lambie has garnered critical acclaim in Melbourne, earning hats at prestigious venues 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 the culinary scene.
Join us for an unforgettable evening hosted by the esteemed Colin Fassnidge as MC.
Michael Lambie will showcase his award-winning and pioneering culinary style at one of Port Douglas' most breathtaking outdoor restaurants, offering a delightful array of Asian-influenced flavors in collaboration with the resort's own executive chef, Belinda Tuckwell, while Fassnidge of My Kitchen Rules fame steers the night with his signature wit and culinary expertise.
Inclusions:
- All food and beverages
- Meet and greet with guest chefs
$225pp + 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.
MENU
Snacks on Arrival
Coral trout sashimi, green Nam Jim, coconut foam
Flamed wagyu beef skewers, roasted pineapple, Penang curry
Sizzling ½ shell scallops, Tokyo miso butter
Corn fritters, red curry, peanuts & coconut
Start (to share)
Rare seared Yellowfin Tuna tataki, pickled vegetables, ginger wasabi dressing
Drunken chicken, Shaoxing wine, ginger, spring onion
Atherton tableland mushrooms, salted egg & curry leaves
Main (to share)
Whole Schultz Family Farm roast suckling pig over fire, cucumber kimchi, spiced Hoi Sin, steamed Bao buns
Grilled local Tiger prawns, sambal
Sweet potato leaves, fried garlic
Fragrant rice
Sweet
Chocolate Dulce de Leche, sesame tuile, blood orange foam