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  • Seven-course menu revealed for The Spice Market by the Dining Project


    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.

    FULL MENU FOR THE SPICE MARKET

    First course

    Painted Crayfish on Betel Leaf – Pickled mango, palm heart, salmon roe, toasted coconut & tamarind paste

    The Pawn “Austrian Attack” Grüner Veltliner - Adelaide Hills, SA

    Second course

    Black Pepper Sour Dough – Sea Urchin Butter

    Third course

    Mud Crab Congee – tea smoked barramundi, oyster mushroom, ginger and soy broth, fermented chilli oil

    Henschke Joseph Hill Gewürztraminer - Eden Valley, SA

    Fourth course

    Fragrant Beef Tartare – Pomelo, quail egg, Thai basil, roasted rice, cassava, pickled green mango

    The Pawn El Desperado Rosé - Adelaide Hills, SA

    Fifth course

    Master Stock Cooked Quail - Larb, chilli, crispy garlic, five spice salt, coriander and smoked eggplant salad

    Villa Maria Cellar Selection Pinot Noir - Marlborough, NZ

    Sixth course

    Beef Short Rib Rendang. - Pineapple & cucumber achar, lemongrass & coconut rice cake

    Jericho GSM - McLaren Vale, SA

    Seventh course

    Pandan Khanom Chan - Coconut and pandan tapioca pudding, coconut pearls, honeydew, puffed black rice, kaffir lime

    Villa Maria Cellar Selection Pinot Gris - Marlborough, NZ

    Book your tickets to The Spice Market here