Jed’s Modern Australian


Beef cheek carpaccio, smoked paprika marmalade, thai basil and shallot crumble

Queensland Tiger prawns, kimchi, seaweed, ponzu salsa

Confit of Suckling pig, sticky peanut, smoked tofu, enoki mushroom forest

Carpaccio of golden beets, goat’s cheese, garlic cacao dirt, micro chives, Modena caramel

Chorizo stuffed baby squid, edamame, saffron buerre Blanc

Tataki of lamb, spiced pear relish, curly endive, truffle soy


Baked Barramundi, chickpeas, olives, capers, black bean

7 pepper free range chicken, chilli and garlic fideo, broccolini, almond gazpacho

Sous vide lamb rump, sweet potato fondant, romesco sauce, kale, espresso mustard

Black angus beef, prosciutto croquette, garlic and parsley shitake mushrooms, wasabi jus

Prawn, chorizo, shellfish Paella, saffron, wakame, kombu

Patatas bravas, sautéed spinach, charred grill peppers, manchego cheese, sherry vinegar


Churros, pink peppercorn, strawberries, 70% cocoa, rainforest vanilla

Peanut Butter and Jam, coconut, popcorn, wild berry consommé

Saffron, Lemongrass and ginger brulee, Pestiños

Pedro Ximenez pineapple Tarte Tatin, salted caramel, green tea pastry cream

Vanilla bean panacotta, apple jam, macadamia, short crust ice cream

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  1. Kerrie Whiteman July 2, 2014 at 4:09 pm

    We will be staying in Port Douglas and looking at an In House Chef for the night of 6 September for 8 ladies.
    Could you please give me a rough esimate of the cost per person. I take it that we would all have to agree on a entree, main & dessert.
    Thank you

    • Oliver Mistry July 2, 2014 at 4:55 pm

      Hi kerrie

      Thanks for your enquiry. We will get back to you by email ASAP

Comments are closed.