Rasa opens at Niramaya
SOUTHEAST Asian inspired cuisine with a modern twist is coming to Port Douglas, when Rasa Restaurant and Lounge opens its doors at Niramaya Villas and Spa.
Tastebuds will tingle with delight when the new restaurant opens its doors on November 9, after a changeover in restaurant operators at the five-star resort.
Niramaya manager Zac Sarnecki is excited to introduce something new to Port Douglas with Rasa, which in Indonesian translates back to taste, sense, feeling and flavour.
‘‘We are looking forward to it - these guys are brilliant and I cannot wait for Port to sample their wares,’’ he said.
‘‘They are as unique as possible with a lot of Asian fusion and a lot of playing with turning food solids into liquid and liquid into food solids. It’s more like a theatre as opposed to a restaurant.’’
The restaurant will be operated by three partners, Andrew Saville, Jared Jones and Louise St George, collaborating together with extensive experience in all areas of hospitality, from the kitchen and customer service to function and event management.
The team’s vision is to provide a refined dining experience inspired by flavours of Thailand, Bali, Malay- sia, Indonesia, Sri Lanka, China and Japan.
‘‘The concept of Asian fusion food has been at the top of the culinary scene the past few years and continues to be a leading concept throughout major capital cities,’’ Andrew Saville said.
‘‘Restaurants with similar concepts to ours can be found in Southeast Asian countries such as Bali or in Australia’s trendy food hubs in Melbourne or Sydney.
‘‘This Port Douglas-first will provide locals with flavours they will love, and provide the region with a new culinary experience that will appeal to a different demographic of tourists.’’
Rasa Restaurant will draw on authentic and street-food inspired fare, while incorporating western techniques to produce visually outstanding, flavour and textually balanced dishes.
‘‘As an example, we could make Tom Yum Consomme´ by taking a traditional hot and sour Thai soup then refining it through French clarification techniques of egg whites,’’ Mr Saville said.
‘‘This produces a highly aromatic soup with prefect clarity and cleanliness on the palate and adapting the ingredients to heighten the senses of taste, smell, colour and tex- ture.
‘‘Quite simply, we’ll be using the existing flavours and composites of cultural food and refining the flavours and textures with modern techniques.’’
Jared Jones said they want to show that food can be more than just a meal, it can be evocative, emotional, thought provoking and satisfying to all of the senses.
‘‘Our vision is to deconstruct classic dishes and altering the structure of molecules to manipulate different textures to food ingredients,’’ he said.
‘‘We’ll be experimenting with the chemistry of foods tweaked with modern techniques such as molecular gastronomy, for example turning fats into powders/soils or liquids into gels and pearls.
‘‘We are moving away from traditional dining courses towards Tapas style dishes to share, complemented by popular cocktails with a twist.’’
Rasa Restaurant and Lounge will be open to locals for all day lounge menu and bar from 11-5pm and for dinner from 6-9pm from Saturday 9 November.
All dishes will be of a five star premium quality with a high focus on regional and local produce where ever possible.
ASIAN INSPIRED: the Rasa restaurant at Niramaya