- Value for money
Dining at Temple of Tastes is both a dynamic delight for the senses and a true gastronomic journey of the Tablelands; the ‘produce to plate’ approach is a passion for Executive Chef Sanjesh Shankar and the menu draws on the popularity of Southeast Asian inspired traditions and flavours. The rich soils and pure rains of Northern Queensland inspire artisan growers to produce a bounty of premium, fresh and often organic food. An excellent range of diverse Australian and International wines and beers has been hand selected to comprise the beverage menu. Best Dish; Far North Queensland Barramundi with cauliflower purée, macadamia dukkha dust, local greens, truffle mash and sage tomato salsa.