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Harrisons Restaurant Review
A classic "Queenslander" with a lovely outdoor cocktails area shaded by century-old mango trees and fine-dining in the house itself, Harrisons occupies a prime position opposite the Port Douglas foreshore. The restaurant is co-owned by head chef Spencer Patrick, who named the restaurant after his first son. Patrick had a stellar career in the UK before settling in Australia, working at restaurants owned by the British celebrit chef, Marco Pierre White. Think deftly executed French meets Modern Australian cuisine with the emphasis on fresh seafood and premium local produce. You might start with Moreton Bay bugs or yellowfin tuna sashimi; mains on offer could include a mouthwatering Chateaubriand of Victorian Black Angus steak with truffle mash, red wine jus, and sauce Bearnaise, or fish like roasted barramundi or line-caught coral trout. Desserts include an Australian favorite—lemon merigue pie—as well as as the decadent Knickerbocker Glory combining chocolate sponge cake, strawberry jelly, chocolate mousse, chantilly cream and almond brittle. There's a delectable six-course "menu gourmande" for A$100 per person, A$150 with matched wines.
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