Takeover Series: Jerry Mai X Papercrane
When: Saturday 10 August 2024 6:30pm - 9:30pm
Where: Paper Crane Restaurant, Esplanade, Cairns City
Get ready for an electrifying culinary journey as Jerry Mai brings her authentic Vietnamese flair to Crystalbrook's renowned Asian-fusion haven. Renowned as the Queen of Vietnamese cuisine and a beloved festival favorite, Jerry joins forces with Papercrane's executive chef Noah Crowcroft to curate an unforgettable collaboration menu.
No stranger to Asian-fusion cuisine, Noah's repertoire includes esteemed Victorian establishments Rice Paper Scissors and Red Spice Road.
Together, Jerry and Noah will craft a tribute to the vibrant flavors of Southeast Asia, promising a night brimming with color, flavor, and expertly paired libations by Chaffey Bros. Wines from the Barossa and Eden Valley in South Australia.
Immerse yourself in a bustling atmosphere filled with culinary delights and engaging discussions led by the chefs. This all-inclusive experience ensures an evening of gastronomic indulgence and lively entertainment.
Inclusions:
- All food and paired beverages
- Meet the chefs
$165pp + 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
(Served to share)
Snack
Coconut Banh Knot, pork relish, poached prawn, smoked Yarra Valley Caviar
Westholme Wagyu Cambodian skewers
Spencer Gulf Kingfish ceviche, Scampi caviar
Local Mud crab rice paper rolls, nouc cham
Start
Crispy chicken ribs, smoked coconut & sesame
Skull island prawns, gochujang butter, fried mantou
Burmese tea salad, peanuts, chilli, garlic
Main & Accompaniments
Roast Schultz Family Farm suckling pig, mam nem, herbs, lettuce
Infinity Blue Barramundi, roasted with sea urchin butter
Turmeric rice, Vietnamese lettuce, herbs, Nam Jim, Nam Cham
Sweet
FNQ coconut & mango brûlée
Beverage
On arrival: Estrella Damm Mediterranean Lager
All wine pairings by Chaffey Bros. Winery from the heart of the Barossa and Eden Valleys in South Australia