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 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.
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.
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.
FULL MENU FOR THE SPICE MARKET
Painted Crayfish on Betel Leaf – Pickled mango, palm heart, salmon roe, toasted coconut & tamarind paste
The Pawn “Austrian Attack” Grüner Veltliner - Adelaide Hills, SA
Black Pepper Sour Dough – Sea Urchin Butter
Mud Crab Congee – tea smoked barramundi, oyster mushroom, ginger and soy broth, fermented chilli oil
Henschke Joseph Hill Gewürztraminer - Eden Valley, SA
Fragrant Beef Tartare – Pomelo, quail egg, Thai basil, roasted rice, cassava, pickled green mango
The Pawn El Desperado Rosé - Adelaide Hills, SA
Master Stock Cooked Quail - Larb, chilli, crispy garlic, five spice salt, coriander and smoked eggplant salad
Villa Maria Cellar Selection Pinot Noir - Marlborough, NZ
Beef Short Rib Rendang. - Pineapple & cucumber achar, lemongrass & coconut rice cake
Jericho GSM - McLaren Vale, SA
Pandan Khanom Chan - Coconut and pandan tapioca pudding, coconut pearls, honeydew, puffed black rice, kaffir lime
Villa Maria Cellar Selection Pinot Gris - Marlborough, NZ