- Value for money
Harrisons has been delivering unforgettable fine dining experiences as Port Douglas' only hatted restaurant, since 2007. Named after the owners first born, Harrisons was originally housed in a quirky Mediterranean style space on Macrossan Street then quickly moved to Wharf Street between 2009 - 2017, prior to taking up its finest residence yet at the Sheraton Grand Mirage Resort in 2017. Harrisons executive chef and owner, Spencer Patrick hails from the UK where he trained and worked in the kitchens of Marco Pierre White. During his time with White he was part of the brigade to bring three star Michelin glory to the infamous chef. Spencer went on to be head chef of three of White's venues and gained his own Michelin Star at the Café Royal Grill Room at the tender age of 27. Given Spencer's background the menu at Harrisons has evolved over the last ten years from classical French to a lighter and more light hearted approach as Spencer has rediscovered his British roots. The menu at Harrisons uses the very best local and Australian produce in a selection of refined seafood and meat dishes, scattered with delightful British nuance. From Yorkshire pudding with scorched Wagyu tartare, to Treacle Tart-ish, the favourite Chateaubriand and Paperbark baked reef fish with taro chips which is also known as, Harry's Fish & Chips. Harrisons is the most nationally awarded restaurant in Port Douglas and over the years has achieved, nine chefs hats in the Fairfax Good Food Guide, Top 100 Delicious. Magazine, Top 100 and Top 10 Restaurants in the Gourmet Traveller Food Guide, Gourmet Traveller Wine list awards and a string of awards through Restaurant Catering and Trip Advisor. Harrisons is open to both resort guests and the public, seven days.