Bistro 3 Restaurant - Cnr Wharf & Macrossan Sts, Port Douglas. Ph:      07 4099 6100     

Bistro 3 Restaurant Port Douglas Australia sits in pole position on the corner of Macrossan and Wharf Streets and is establishing itself as one of Port Douglas’s favourite destinations. This hot spot operates a slick ‘means business’ restaurant with Evan Seaward, (a well regarded local talent), at the helm supported by an efficient, welcoming floor team.

It was another perfect Port Douglas dining evening and, after being ushered to our Wharf Street side table by the smart Maître d’, we began with two fine shared entrees: the tortellini of sand crab and barramundi, (where the flavours are delicate and enhanced by the shellfish bisque sauce), and the more complex ‘deconstruction’ of ‘Niçoise’ salad with barely seared yellow fin tuna. Not only visually stunning but together the flavours are quite brilliant. It got things of to a flying start.

Bistro 3 Restaurant’s signature dish is a whole Daintree saltwater baby barramundi, accompanied by a sharp wild rocket and fennel salad. The fish comes from just up the coast in Wonga Beach, one of many indications that this menu is very locally focused.

However, on this occasion I decide to opt for the fish of the day, which caught my eye on the specials board. Tonight it’s red emperor, caught locally on the reef. It came pan seared with delicate potato ‘scales’ resting on top of the fillet. It reminded me of what fresh fish is supposed to be like.

Across the table, the house made pasta, (today it’s pappardelle), is loaded with seafood: tiger prawns, mussels, clams and pippies. Once again, discipline is evidenced here; the light white wine sauce is simple, the flavours clean and uncluttered.

The third at our table went for the herb marinated lamb rump. This comes, as chef recommends, medium, having had enough time to sufficiently tenderise the meat. Accompanied by an innovative potato and goat’s cheese ‘lasagne’ and mustard mint jus, this dish was extremely well received (and looked upon with envy by me).

Our desserts were the traditional favourites crème caramel and a sticky date pudding and a more adventurous ‘assiette of apple’, comprising a honey roasted apple brulée, apple gelée topped with Calvados cream and delicate quenelles of apple pie ice cream layered with sugared apple crisps. Exquisite!

Bistro 3 Port Douglas is on the cusp of something special, a must do. Sophisticated enough to go the extra yard but relaxed enough to make you feel like you’re on holiday. Book now.

Bistro 3 Restaurant Port Douglas Australia

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