Newest addition to Port Douglas’ dining scene, Lichi Restaurant, blends fresh seafood with intimate cocktail bar

FRESH FUSION

Jamie Jansen

Journalist

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Co-owner Neil Haslam and Head Chef Grant Madgwick, who have known each other for years, make a dream team. Picture: Lichi Restaurant

BUSINESS FEATURE

Since opening its doors in March this year, Lichi Restaurant, nestled on vibrant Wharf Street, has quickly become a beloved fixture in Port Douglas’ culinary scene.

Named after the 16th-century Cantonese word for locally grown lychee – Lai Chi, the restaurant embraces seasonal produce and a belief in the Chinese interpretation of ‘chi’, uniting body, mind, and spirit through its cuisine.

Featuring a fusion menu spotlighting fresh, local fish from the Barrier Reef and an impressive cocktail bar with meticulously crafted cocktails, alongside a wide selection of wines and beers, Lichi offers a cool, intimate setting perfect for both dining and casual drinks.

Lichi’s cocktail bar provides a cool, intimate setting that's perfect for both dining and casual drinks. Picture: Lichi Restaurant

Neil Haslam and Hayley Sharpe lead the team alongside Head Chef Grant, who had previously consulted for a hotel owned by the couple in Townsville.

Their journey to Port Douglas began when Grant Madgwick, a former executive chef on super yachts and restaurateur, discovered a vacant space on Wharf Street. After discussing the opportunity with Mr Haslam and aligning their visions, they decided to establish and launch Lichi Restaurant together.

Port Douglas was a natural choice for Mr Haslam and Ms Sharpe, who originally hailed from the Gold Coast and often visited the area during their tenure in Townsville. 

“When the opportunity arose, we thought, why not?” Mr Haslam said. “Having sold our hotel two years earlier, it seemed like a fantastic opportunity to make the move.”

Drawing on Ms Sharpe’s background in interior design, they infused Lichi with a British colonial style, blending formality with coastal casualness inspired by movies like ‘Fool’s Gold’ for a Caribbean ambiance. 

“Our aim was to create an intimate cocktail bar paired with upmarket casual dining,” Mr Haslam explained, underscoring their commitment to offering a unique experience in Port Douglas.

Leveraging his extensive experience in the liquor industry as director of Liquor Legends, Mr Haslam now oversees the back-of-house operations at Lichi.

Meanwhile, Mr Madgwick, with a distinguished career as an executive chef globally, brings his strong background in culinary arts and sauce-making expertise to ensure Lichi's sauces are exceptional.

Their combined efforts curate Lichi's diverse offerings, which include both an à-la-carte menu featuring a variety of dishes and a degustation menu available at all times. The degustation menu showcases whole fish and whole mud crabs prepared in four different ways, each dish thoughtfully paired with wines selected to elevate the dining experience.

In addition to their regular offerings, Lichi recently introduced a bottomless brunch, presenting two enticing packages. 

The $119 premium option includes premium wines, imported beers, and a three-course meal, along with free-flowing sparkling wines and rosés for two hours. For a more luxurious experience, the $179 package offers Mumm French champagne, premium cocktails, and higher-end wines.

Or for a casual drink, why not drop-in during the bar’s daily happy hour from 4 to 5pm, enjoying one of the most stunning views in town overlooking St Mary’s Inlet and the Sugar Wharf.

To view the full menu or to book a table visit Lichi restaurant’s website here.

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