REVIEW
Eating coral trout mere kilometres from one of the world's most impressive reefs is a sensible choice, and it's made all the better in chef Benjamin Wallace's hands, dressed and heady with lemongrass and makrut lime. You'll also taste the abundance of the tropics in the bold and balanced small dishes – betel leaves topped with pomelo, coconut and just-set prawns, say, or ma hor with watermelon underpinning a scoop of salty-sweet caramelised pork. While mains stick more closely to the traditional Thai playbook, there are exceptions; mushroom larb, for instance, makes a strong case for more vegetarian takes on typically meat-focused classics. And as for the room, there's as much colour and vibrance on the walls as there are on the plates, thanks to co-owner Rachael Boon's murals, which make for an ace holiday setting. It's just another way in which Jungle Fowl brings its own breed of finessed fun to Far North Queensland.
ABOUT
Chef Benjamin Wallace
Price guide $
Bookings Recommended
Wheelchair accessible Yes
Open Dinner daily
Price guide $
Bookings Recommended
Wheelchair accessible Yes
Open Dinner daily
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
