Cairns Convention Centre has launched an exciting new menu that champions sustainability and celebrates regional producers, inviting guests on a unique gastronomic journey through Tropical North Queensland, Australia. This menu, inspired by changing industry trends, client requirements, and the Centre’s commitment to sustainability, highlights the finest local produce.
The new menu emphasizes fresh, local ingredients, showcasing tantalizing and unique flavor combinations. Positioned between two of the world’s natural wonders—the Great Barrier Reef and the Daintree Rainforest—the Centre’s culinary offerings reflect the region’s rich biodiversity. Guests can indulge in sumptuous seafood, homegrown Tablelands vegetables, and local dairy products, each dish crafted to perfection.
Developed by Executive Chef David Hart and his talented culinary team, the new menu promises a memorable dining experience that honors the Centre’s ethos and the rich culinary heritage of Tropical North Queensland.
“Sustainability is important to us and since we’re surrounded by so many natural assets, it’s a no-brainer that we would reflect and celebrate that in our menu,” says Hart. “We’ve used an array of local ingredients and are giving our guests a unique culinary experience with different flavour combinations.”
“We are very fortunate to be surrounded by an abundance of seafood and an incredibly vast array of produce on the Atherton Tablelands, including dairy products, vegetables, micro-herbs, rainforest fruit products, coffee, chocolate and tropical fruit, plus many more.”
“We have been able to create a menu that caters for all types of events – from international conferences and large-scale banquets to board-room meetings, dinners and workshops – keeping food miles to a minimum and giving guests a taste of Tropical North Queensland. As a large convention centre, we’re acutely aware of our environmental impact and strive to do what we can to lessen it. While we have always championed local produce, our new menu prioritises locally sourced ingredients – particularly those from the North Queensland region – more than ever.”
Strong local partnerships are the driving force behind the Centre’s new sustainable menu. “Not only are we extremely fortunate to have so much incredible fresh produce on our doorstep, but our relationships with local farmers, producers and suppliers have enabled us to provide a world-class dining experience for guests,” says Ben Boudard, Culinary Services Director. “We work closely with them to create new and exciting menu items with interesting ingredients.”
Some highlights from the new menu include:
● Prawns with shredded cucumber, red papaya with kaffir lime and coconut dressing
● Crispy confit pork belly, pickle paw paw salad and pear gel
● Sumac seared yellow fin tune with mango salsa and fresh micro cress
● Flamed grilled portobello mushroom, lemon thyme polenta, olive tapenade with chimichurri salsa
● Tropical granola parfait with Coyo coconut yoghurt and seasonal tropical fruit
In addition to the new culinary menu, the Centre has added new local suppliers to the beverage menu. Wolf Lane and Mt Uncle, for example, are local distilleries providing a selection of tropical gins and award-winning rums and whiskeys.
“We look forward to sharing our new menu and commitment to sustainable fine dining with our clients,” commented Boudard.
Embrace the true essence of Tropical North Queensland, one bite at a time.
The Cairns Convention Centre’s new menu is now available here.
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