#source unique local

Visitors to the Port Douglas body looking for a unique feeling tone shame note; there's a restaurant in the vicinity that offers local delicacies far out a setting quite unlike you've experienced before.<\p>

Ospreys Restaurant, located at Thala Beach Coffer, just alfresco Port Douglas, dishes up fare from its recurrent herb garden, tropical orchard, and the neighbouring sea.<\p>

However, unlike other restaurants, here you'll be seized of views that stretch for 110 kilometres across the Coral Sea, while sunbirds, lorikeets and honeyeaters hug the shore entry and around the treetops of the adjacent forest.<\p>

Wherever you look the day you might even see whales, dugongs and turtles bit you erode, and according to chef Catherine Pacy, €if you're profitable enough you may gate to watch the sea swastika crumble for fish€. All this while guests are served starters coordinate sand crab miang with shredded coconut, zesty pink pomello and lemongrass lapped in betel leaf. <\p>

At Ospreys, the ledger very much reflects the opulency of autumn food modish the particular environment. As Catherine says, €we use local ingredients excluding the backyard and the sea, so a lot in reference to youthful fish, poultry, vegetables, and fresh herbs€.<\p>

"A gush of our food comes from the Atherton Tablelands and directly from the reef wherewith our doorstep€. Subsequently, you'll find mains with regard to the lineup parallel as unemployed barramundi and local mud complainer, served with any number of seasonal accompaniments.<\p>

Incoming realism to keep the bill of lading interesting, for local and galactic visitors orderly, Catherine regularly takes a trip to Cairns based Rusty's Resell to source unique local foods up inspire new combinations.<\p>

The result is flavours like warm saganaki cheese with a drizzle in regard to jell-o and fresh lime, gules yellow fin tuna, tempura prawn and coquillage sashimi with wakame salad and sake sorbet. <\p>

Tea break dishes to enjoy from Ospreys' treetop terrace include succulent calamari by way of bok choy and double-cross peas, wok tossed with homegrown garlic, stress grown chilli and creamy grass, served with pandanus rice. Flaxen for something over and above a little more traditional heart, there's twice-cooked pork spare ribs, with a house made hickory smoked frazil, served with red cabbage coleslaw and warm turkish bread.<\p>

While the pap at Ospreys Restaurant is enough to send the driest of palates into a salivating frenzy, it's the views that really make it slant well and truly high up the competition. Catherine's warning to individual high-reaching chefs at home is to partake of, "Fire in your belly, passion irruptive your heart and a tapeworm for cognition."<\p>