Let your taste buds explode at this local restaurant offering appetising Asian treats

BUSINESS FEATURE

Jamie Jansen

Journalist

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The team at Jungle Fowl has a passion for serving delicious Asian-style treats with a focus on native and seasonal ingredients. Picture: Jungle Fowl

Since the opening in July this year customers have almost literally beaten a path through the doors of Asian-style restaurant Jungle Fowl.

The funky, tropical restaurant in Port Douglas is getting an overwhelming positive response bringing modern Thai food to our little slice of paradise.

With the new venue, local restaurateurs Rachael Boon and Ben Wallace have created a fun and more approachable version of their other restaurant; Oaks Kitchen and Garden.

Jungle Fowl offers a similar southeast Asian-style menu that has won the couple a Chefs Hat and a coveted Gourmet Traveller Award with Oaks Kitchen and Garden.

Owner Ben Wallace explained that Jungle Fowl can service a wider audience and is more accessible as it is located in Port Douglas.

“We’ve been so heavily booked since the start that we’ve quickly adapted to offering other dining options, like our delicious menu take-away and in-house catering or catering packs,” he said.

Mouthwatering dishes

Offering banquet style dining, the restaurant’s menu is based on produce from the couple’s own farm at Oak Beach and other local farmers, with a focus on native and seasonal ingredients.

“In our opinion, there’s no better match for what grows in abundance in the tropics than Thai cuisine,” Mr Wallace said.

“Our passion for Asian-style food stems from being able to grow these ingredients ourselves as well as celebrate all the incredible local growers and producers of the north.”

Think delicious hand rolled spring rolls with their Oaks Kitchen and Garden sweet chilli sticky pork belly, wok fried Asian greens and an array of delicious vegetarian, vegan and gluten free items.

‘Thai Tini’

Rather fancy some small plates and a drink at the bar?

The bar’s drinks list is designed around house-made syrups using seasonal and native herbs grown at Oaks Kitchen and Garden.

Most notably is their Rosella syrup, Thai basil syrup and Thai lime leaf syrup - all paired with fresh local citrus and the best liquor they can get their hands on.

Together with Devils Thumb Distillery, the couple released a ‘Wet Season’ gin which is also being used in one of their specialty cocktails.

“Our take on a gin-martini, ‘Thai Tini’, is celebrating the Wet Season gin,” Mr Wallace said.

“We highlight one of the star ingredients in the gin itself, Thai basil, with a house made syrup.”

Eclectic vibes

Not only does the food- and drinks menu resemble the tropical lifestyle, also the interior of the restaurant creates a fun and relaxed vibe.

When stepping through the doors of the restaurant visitors are being treated to a vibrant and tropical atmosphere.

Hand-painted by Rachael Boon herself, the venue’s walls are covered with colourful and eclectic art.

Take away service

For nesting at home or in the park the take away menu offers a selection of the restaurant’s best and favourite dishes.

Just as easy as through a text message or call you can order your preferred dishes from Tuesday to Saturday between 5pm and 9pm.

The restaurant is also launching their early bird specials including in-store treats and eats, special take-away dishes and take-away packs between 5pm and 6pm daily.

For more information and to have a look on the menu click here.

According to Rachael Boon and Ben Wallace there’s no better match for what grows in abundance in the tropics than Thai cuisine. Picture: Jungle Fowl
The restaurant’s interior radiates tropical and elective vibes. Picture: Jungle Fowl

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