Sakinah House Restaurant - Rydges Sabaya, Port Douglas. Ph:   07 4099 8900  

Sakinah House Restaurant at Rydges Sabaya Resort opens a window onto genuinely local flavour. Locally sourced produce, an accent on quality meats and seafood and influences drawn from Asia and the Mediterranean, combine to make for one of town’s more tantalising nights out.

My gorgeous guest and I were amongst the first the try out new chefs’ Lance Seeto & Craig Barron’s revamped menu. It was one of those perfect Port Douglas nights, ideally suited to the open space design of Sakinah House. It was a little romantic, (which was just fine by me), and very relaxing.

We started with the duo of crab and pork cakes, which came with lightly battered apple fritter and pomegranate vinaigrette. The textures and Asian influences here are great and it all makes for an entrée to excite the palate. Likewise, the soufflé, with TNQ’s own Mungalli Creek ricotta and Yamagishi eggs, (from ‘happy’ free range, grass fed chickens), is an enticing and cleverly balanced opening.

Though sorely tempted by the mango & vanilla Galliano chicken, for our mains we opted instead for the signature reef & rainforest combo and the Mareeba baby lamb rack.

The Morganbury beef fillet was quite possibly the most tender we’ve had in town, with the kipfler potato gateau, brocollini and creamy green peppercorn jus setting off the local prawns excellently. Sometimes these combination dishes can be overpowering but on this occasion the mix is spot on.

Meanwhile, the young lamb, (also almost impossibly tender), contrasted the sweet potato gratin very well, while the peppered baby spinach added a nicely sharp note that brought the whole dish together.

After that, my sweet tooth got the better of me and I went straight for the choc jaffa nemesis. Now, this is creative. Layers of choc sponge and jaffa mousse enclosed in Belgian chocolate with Ferrero Roche ice cream, make for a pretty more-ish dessert. My guest, who was trying to be polite, gave in and ate half of it and we were a whisker away from ordering seconds.

The Sakinah House Restaurant, with its high ceiling and open air design, is a very tasty little hideaway, even if you’re not staying at the resort. The new menu adds a dash of adventure and innovation and those fresh locally sourced flavours certainly create an identity for the restaurant. Go say hi to the team.

Sakinah House Restaurant Rydges Sabaya Resort

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