Here it is foodies of Cairns... the remarkable seven-course menu for The Dining Project's inaugural event called The Spice Market.

To be held at a secret venue close to the Cairns CBD on Friday September 21, the Spice Market menu is a mouth-watering mix of local produce, exotic ingredients and matching wines.

SEAFOOD

Seafood dishes include mud crab congee, painted crayfish on betel leaf and black pepper sourdough with sea urchin butter.

BEEF AND QUAIL

Beef is the star of two courses, featuring in the fragrant tartare and the short rib rendang.

The master stock cooked quail is set to delight tastebuds with an accompaniment of larb, chilli, crispy garlic, five spice salt, coriander and smoked eggplant salad.

DESSERT

The dessert course is just as sensational as the starters and mains: a dish known as Pandan Khanom Chan featuring coconut and pandan tapioca pudding, coconut pearls, honeydew, puffed black rice, and kaffir lime.

Chef Davy O'Rourke says he was inspired by the vibrant flavours of South-East Asia when creating the Spice Market menu.

WINES

Matching wines by Sam Byrd from NOA have been carefully selected to enhance and complement the courses. Think Gewürztraminer and Rosé for lighter dishes, while pinot noir from the Marlborough region in New Zealand and a bold GSM from McLaren Vale are suited to the main courses.

Limited tickets are still available for The Dining Project's first event, a first-of-its-kind collaboration for Cairns between Mama Coco, NOA and TropicNow.