HARRISONS TAKES FINE DINING TO THE MAX

Spencer Patrick and wife Reina spent a year travelling Australia looking for the perfect spot for the restaurant of their dreams.

They found it in Port Douglas, poolside at Sheraton Grand Mirage Resort and named it after their young son.

The most nationally awarded restaurant in Port Douglas and No. 38 in the latest Delicious Top 100 Restaurant Guide across Australia lives up to its reputation for modern Australian cuisine.

Spencer is the author, director and star of the show. He trained under the much-lauded British restaurateur and chef Marco Pierre White and was part of the team that earned The Restaurant Marco Pierre White three Michelin stars.

On this beautiful starry night in Port Douglas, Spencer is as generous with his time and conversation as he is with serving his paperbark coral trout – available as a special request.

This is a pinch-myself moment.

Yet Harrisons is as much laid-back as it is special occasion, with a light, tasty, seasonal

North Queensland menu that brings together the paddock-to-plate/sea-to-plate ingredients in unusual yet more-ish combinations.

The farmed citrus-cured cobia ceviche with finger lime and local coconut milk plus toasted coconut and green chilli is so light and fresh we wanted to lick the plate clean.

The fresh ingredients and the light touch of the dishes ensures we don’t overindulge to the point where we must abstain from dessert … and coconut mousse and camomile sorbet with burnt butter crumb and Davidson plum gel is an offer too good to refuse.