Cairns Convention Centre has debuted its new menu celebrating local produce and giving guests a taste of Tropical North Queensland. Highlighting local produce, the fresh, contemporary menu will take guests on a culinary journey of the region with unique flavour combinations that showcase the many regional producers. Boudard trained at Michelin starred restaurants in his native country, France and honed his skills travelling through rural areas of the country and worked in Melbourne when first arriving in Australia.
The new menu has the influence of Chef Hart all the way through. Hart joined the Cairns team 12 months ago and his culinary vision shines through on many dishes on the menu. He came to Centre with over 17 years of experience at a range of venues throughout Australia and is at home in Cairns with the abundance of local produce.
His love of the ocean, surfing, fishing and diving have influenced some beautiful dishes delegates will get to experience, including sumac seared yellow-fin tuna with mango salsa and fresh micro cress and coconut cake with pineapple frosting. Hart also loves to experiment with unique flavours and new combinations of seasonal produce, which can be seen all throughout the new menu.
The partnerships the team at the Centre have developed with local suppliers ensures quality dishes are delivered every time. Boudard said the partnerships with local suppliers and the farmers have been invaluable for the Centre in providing a world-class dining experience for guests. In addition to the new culinary menu, the Centre has added some local suppliers to the Beverage menu, with local distilleries, Wolf Lane and Mt Uncle Distillery featured, providing a selection of tropical gins and award-winning rum and whiskey.
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