The must-visit restaurants in Port Douglas revealed
From farm-to-table Thai to fairy-lit mango trees and Coral Sea vistas, Port Douglas has award-winning dining and plenty of tropical charm on the side.
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Ask any regular visitor to the Far North Queensland holiday town of Port Douglas for advice on eating out, and they’ll likely tell you to book your restaurants when you book your flights.
During peak times such as Christmas and the winter holiday season, it’s notoriously hard to secure a table unless you strike it lucky with a cancellation or know the chef.
The Australian Good Food Guide’s Chef Hat awards use a points-based system to honour restaurants with one, two or three hats, a respected marker in the absence of Michelin stars.
In Port Douglas, six restaurants appear in the 2025 Guide, four of them within a short stroll of one another.
Not bad for a small tropical outpost with a permanent population of just 3650.
And yes, you can still wear thongs. (Your good thongs, obviously.)
Jungle Fowl
This colourful venue serves modern, Thai-inspired, farm-to-table cuisine and has this year won restaurateurs Rachael Boon and Ben Wallace their third consecutive Chef Hat award.
There’s a strong emphasis on local produce, with most ingredients grown on their four-acre farm at Oak Beach, where chickens (jungle fowl) roam among the lemongrass, galangal and betel leaf.
Expect prawn betel leaf as part of the Seasonal Thai Banquet, alongside chilli squid salad and black pepper Angus beef.
Harrisons
The flagship restaurant at the Sheraton Grand Mirage is helmed by Chef Spencer Patrick, who trained under Marco Pierre White.
It is billed as Port Douglas’s most nationally awarded restaurant. The setting is old-world glamour with chandeliers, gilded busts and lagoon views; the cuisine contemporary.
Australian with reimagined English classics infused with North Queensland flavours. The set menu tells this story through line-caught chargrilled squid, baked oysters and duck fat Brussels sprouts.
Osprey’s
Located at a resort about ten minutes south of town, Osprey’s is perched in the treetops with views of rainforest-clad mountains and the sparkling Coral Sea.
Chef Krisztian Borbas presents a seasonal menu inspired by the tropics, featuring Moreton Bay bug with vanilla butter, spicy duck leg with red curry and slow-roasted pork belly with fried scallop wontons.
Melaleuca
Opposite the picturesque St Mary’s by the Sea, this open-air eatery is run by English-born chef Adam Ion and his Korean-born wife, Namhee.
The modern Australian menu, with clear Asian influences, features soft-shell mudcrab with green pawpaw Thai salad, and pan-seared Daintree barramundi for seafood lovers; flame-grilled beef tataki and slow-braised beef cheek for meat-eaters.
With its deck built around the trunk of a fairy-lit mango tree, it’s one of Port’s prettiest dining spots.
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Built up over more than a decade, Ravensdale Farm and Retreat blends luxury living, resort-style amenities and productive farmland across almost 50 hectares.
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When an estate has been carefully curated by its wealthy owners for more than a decade, the next custodian knows they’re in for a treat of a retreat.
Food-packaging entrepreneur Ted Nathan and his wife, Jenny, purchased the original 25ha Ravensdale Farm in Yarramalong Valley for $1.35 million 12 years ago according to title records.
Since then, the pair have reportedly invested more than $5.5 million to acquire several neighbouring parcels in order to create a contemporary compound now measuring more than 49ha.
Today’s Ravensdale Farm and Retreat, about 24kms from Wyong, is now a dual-estate 12-bedroom, 11-bathroom luxury landholding.
The property is expected to sell for about $30 million via an expressions of interest campaign with Cullen & Royle agents Deborah Cullen and Richard Royle.
Alongside the modern three-storey five-bedroom farmhouse, there is a long list of “must have” resort-style amenities and productive farmland primed to produce a passive income.
Framed by a 4m wraparound veranda, the sophisticated main residence has several outdoor spaces for homeowners and their guests to soak up the bucolic backdrop, lush paddocks and established gardens.
Inside, the homestead features multiple living spaces for grand scale entertaining inside and out, a library, a home office, private cinema, games room and accommodation designed for large families or a steady stream of weekend guests.
Custom made for hosting year round, the expansive estate also includes a sports bar with a commercial-grade kitchen, a championship size tennis court which can be transformed into an alfresco cinema when the mood strikes.
Additional spaces designed for fun include a sunken fire pit, a hidden garden with a European-inspired pétanque court, a pickle ball court and a private paddock dedicated to major events and functions.
There is also a separate second residence, Ravensdale Retreat, devoted to guest stays or potential short-term accommodation.
The bonus residence is set up to provide a fully self-contained experience outside of the main home when needed. It has a choice of bedrooms, a spacious living area, an outdoor pavilion, pizza deck, and its own pool.
Beyond its weekender credentials, Ravensdale Farm lives up to its name. A working farm, the estate has cattle infrastructure, fertile pastures featuring Kikuyu and Rhodes grasses complemented by high end irrigation and water systems, as well as land management systems designed for efficiency and long-term resilience.
The land can comfortably support cattle and horses – currently home to approximately 40 cows and calves, plus horses – and has productive fruit orchards, vegetable gardens, a chicken coop and a restored century-old barn.
Surrounded by the rolling green hills of the Yarramalong Valley, Ravensdale Farm and Retreat is approximately a 25-minute drive from Wyong and around 90 minutes from Sydney with coastal hotspots like Terrigal and The Entrance are within easy reach.
Ravensdale Farm and Retreat is on the market with a price guide of $30m via an expressions of interest campaign with Cullen Royle.
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