The Long Lunch presented by Lexus of Cairns

When: Friday 9 August 2024 12 noon - 3pm
Where: Market Park, Wharf Street, Port Douglas

Celebrate the magnificent outdoor lifestyle of Tropical North Queensland at the coveted Port Douglas Long Lunch.

This annual favourite event will once again be staged under the magnificent canopy of Poinciana trees in Market Park, alongside St Mary's By The Sea, with ocean views to Dixons Inlet.

Popular Port Douglas restaurants, Salsa, La Cucina, Zinc & The Mexican, in collaboration with guest chefs Telina Menzies, Louis Tickeram, Adam D’Sylva and Julian Hills, will present a delectable three course menu accompanied by a three-hour beverage package of Estrella Damm Mediterranean Lager, Jansz Tasmania Premium Cuvee and Chaffey Bros. wines from the pristine Barossa & Eden Valleys in South Australia.

The event is perfectly completed with live entertainment and our celebrity MC Alastair McLeod to lead the proceedings throughout the afternoon.

Additional Information

• Seating is communal and allocated per table. Large groups are advised to purchase all tickets together to ensure seating arrangements.
• During booking, guests can select their seat positions. Groups of 3 or more are recommended to choose seats facing each other.
• Taste Port Douglas reserves the right to adjust seating if there are empty seats between diners.
• The Port Douglas Long Lunch menu includes a four-option alternate drop entree, feasting/banquet style mains with sides, and an individual plated dessert. Each course offers vegetarian, gluten-free, and nut-free options. Additional dietary requests cannot be accommodated due to the event's size and style.
• Existing ticket holders can contact the event organiser to add a return transfer from Cairns or upgrade to a Season Foodie Pass.

Inclusions

All food, beverage and entertainment

$239pp + booking fee

10% discount when purchased as part of the Weekend Season Foodie Pass

MENU

Start (served alternately)

Tostada de tomates, fermented, marinated, powdered, queso fresco, habenero
The Mexican

Smoked Daintree Saltwater Barramundi rillette, coconut, lime, jalapeño
Zinc

Tableland beef carpaccio, black garlic, horseradish curd, fermented kohlrabi, poppy seeds pillows, eat shoots & leaves micro herbs
Salsa Bar & grill

Spencer Gulf Kingfish, Vannella ricotta, fennel, citrus, smoked Yarra Valley caviar.
La Cucina

Main (served to share)

Ora King salmon, paperbark, Tromba tequila, apple, caviar
Telina Menzies X The Mexican

Spice crusted Sovereign lamb shoulder, pine nuts, grilled lettuce, mustard
Julian Hills X Zinc

Twice-cooked Altitude beef short-ribs, chilli jam, hot & sour salad
Louis Tickeram X Salsa Bar & Grill

Rigatoni, vodka, chilli, Vannella smoked Mozzarella, pangrattato
Adam DySilva X La Cucina

Dessert (served alternately)

Daintree honey tart, sal, miel, crema, Buddha’s hand
The Mexican

White chocolate & strawberry cremeux, kataifi pastry, mixed berries, pistachio
Zinc

Sable Breton, Daintree Estates chocolate, Broken Nose Vanilla, Yungabarra raspberries
Salsa Bar & Grill

Torta ricotta e pere, Vannella ricotta, hazlenut crostata, red wine poached pear
La cucina

Beverages (3 hour package)

On arrival
Tromba Tequila cocktail 

Beer
Estrella Damm Meditteranean Lager, Barcelona

Wine
Jansz Tasmania Premium Cuvee, Pipers Brook, Tasmania
Chaffey Bros. Wines from the heart of the Barossa and Eden Valleys