Lagoon House Restaurant sits between the resort’s lagoon pools and Four Mile Beach and offers al fresco dining with an open kitchen acting as the focal point of the restaurant. There is a countertop dining space beside the open kitchen for those who want to engage closely with the culinary team.
A Long Table can also be booked in the evenings by large groups with the ‘Feed Me’ menu for tables of six or more featuring a chef’s selection of delicacies from across the menu.
Lagoon House’s menu is a collaborative effort between executive chef Belinda Tuckwell who brings 11 years’ experience in Asian cuisine working in Thailand, Malaysia, Indonesia and Nepal, culinary consultant Spencer Patrick of award-winning restaurant Harrison’s Port Douglas and Taste Port Douglas, and sous chef Eden Lee, who brings unique experience in Japanese and Korean cuisine to the table.
“Lagoon House Restaurant adds to our rich culinary offering at Sheraton Grand Mirage Resort, Port Douglas which is already so heavily informed by the culture and heritage of the region,” said Steve Molnar, the resort’s general manager.
“Embodying the laidback lifestyle of Tropical North Queensland and the essence of resort living, Lagoon House Restaurant will be a thriving spot for locals to reconnect and the perfect place for resort guests to unwind and soak up the luxe tropical lifestyle.”