Tour departs from centrally located Cairns, Palm Cove or Port Douglas hotels

Returns to original departure point. Departure from the Flames in the Forest is at approximately 10:30pm.

詳細的出發地點，時間請參考電子票（Voucher）中的詳細介紹

Flames of the Forest 7-course Aboriginal Cultural Dining Experience (Tuesday and Thursday):
Feast on a 7-course banquet that uses the freshest local produce, meats and seafood (menu below). Your meal includes sparkling, white and red wines, beer juices and soft drinks. Watch an Aboriginal cultural performance featuring didgeridoo, storytelling and song.

Sample Menu:
First course:

" Trio of dips - roasted eggplant with red pepper, feta & fresh herbs, basil pesto & traditional butter served with freshly baked breadMains:

" Fresh local Tiger prawns served with a crisp vegetable and sprout salad, with a chili and lime dressing
" Tableland salad of mesclun, vine-ripened cherry tomatoes, fresh garlic croutons and Spanish onion finished with a honey mustard dressing
" Lemon myrtle infused kangaroo loin on a bed of wild rocket and toasted macadamia nuts garnished with homemade fig chutney
" Locally caught pan-fried reef fish served with lightly steamed seasonal greens and finished with a fragrant coconut and kaffir lime broth
" Jungle-spiced chicken breast with an aromatic fresh date and fire-roasted red pepper couscous topped with a mint and bush lime yogurt
" Slow roasted Black Angus sirloin served on a warm kipfler potato and green bean salad accompanied by confit cherry tomatoes, finished with a red wine jusDessert:

" Traditional Pavlova accompanied by seasonal tropical fruits, fragrant vanilla bean chantilly cream and passion fruit coulisFlames of the Forest 6-Course Rainforest Dining Experience (Saturday):
Savor a 6-course tropical tasting menu that is designed to introduce you to the flavors of the Tropical North. It is served plated and accompanied by sparkling, white and red wines, beer juices and soft drinks. Enjoy a solo acoustic guitarist who plays enchanting music during your meal.

Sample Menu:
(First Course:

" Lightly seared kangaroo loin carpaccio served with a rocket, parmesan and Spanish onion salad with fresh truffle oil, dressed with aged balsamic glazeMains:

" Smoked crocodile rillette with crisp cucumber slice & salsa verde
" House made spanner crab tortellini in a fennel cream sauce with fresh garden herbs
" Pan-seared coral trout on sauteed seasonal greens with a lemon myrtle infused beurre blanc accompanied by a fresh herb salsa
" Port-braised beef cheek on duchess potato accompanied by spring baby vegetablesDessert:

" Black sapote pav□ (chocolate pudding fruit) with orange blossom cream and pistachio nut praline

以上列表僅供參考，如果您入住的飯店不在列表內，請直接聯絡我們的客服人員，我們將為您實時查詢