Waterbar & Grill Steakhouse, Cairns

Cairns has its fair share of high quality restaurants; a large quantity of which line The Pier. Exploring the Great Barrier Reef is exhausting. So what better way to wind down following the cruise back to the Reef Fleet Terminal than with reinvigorating food nearby on the marina? 

The Pier is Cairns' hot spot for dining, wining and a spot of shopping. With the Shangri-La and a flock of high class resorts nearby, it's also perfectly situated for tourists. 

Nathan and I stroll along the wooden floorboards, assessing the various menus on display. There are multiple cuisines and restaurant-types to choose from: seafood, Chinese, Thai, Modern Australian, grills... Some are expensive, while the rest aren't exactly cheap but affordable nonetheless. If you're into the drink, on a a Sunday night the northern-side of the marina is home to a bustling bar (with banging bar food to match).

It's the last evening of our Cairns trip and we've spent too much money. And so we opt for the most decently-priced restaurant (that has a burger on the menu of course) at The Pier. This happens to be Waterbar Bar & Grill. 

The menu is extensive: with steaks, salad, a variety of seafood dishes, pork ribs, a vegetarian platter and a lot else. After eyeballing the $30 plus steaks, Nathan, realising the hole in his pockets after shouting me a day at Fitzroy Island, chooses the beef burger featuring 250g lean beaf, smoked bacon and melted cheese. When his meal arrives shortly after he is blown away. The patty is juicy, the bacon crisp with a superb smokey edge and the chips crunchy. Sure, there's no edge to this burger, it's like most others he has tried, but it's smashingly presented and worth the $18 price tag taking into consideration the location and premium prices at The Pier.

It's only 6pm and considering I devoured a hot and cold buffet for a late lunch I am conscious of my waistline. The Thai beef salad of rump steak, coriander, mint, chilli, cucumber, cherry tomato, peanuts and nahm jim dressing ($22) meets all my criteria. And it also met all my expectations. The meat was deliciously deliciously tender; seared to perfection. The salad greens were a diverse and well-matched mix. The mint and coriander definitely stood out giving the dish a tangy flavour. Drizzling the lime over the dish improved it tenfold. The serving size was also generous and by just looking at the picture below, I remember how beautifully the dish was presented. 

Waterbar & Grill was an excellent choice. The food was fantastic, the service friendly and the ambience relaxing after a long day on the reef. Overlooking the muddy water and boats in the marina is a decent view but not the nicest. The decor is in the same class; sophisticated but nothing special. Mainly, Waterbar offers one of the most reasonably priced array of meals on the marina. There's lots to choose from, making the restaurant suitable to almost everyone.

Waterbar & Grill Steakhouse, Pierpoint Road, Cairns 

Ochre, Cairns

When we stepped into Ochre, the restaurant was nearly empty; the waitstaff couldn't be more excited to see us. So naturally, I questioned: Had we picked the right place for our two year anniversary dinner? Was this evening going to be special? The silent restaurant offered a resounding no.

But then we were guided to our candle-lit, linen-dressed table, where the table setting couldn't be more romantic.

The restaurant interiors at Ochre are stunning. A long bar lines the eastern wall, a peeping hole into the kitchen graces the backend of the restaurant and tall windows overlook the quiet road to the west. The colour theme exudes warmth, with orange, reds and browns painting the walls and rustic wooden furniture. Perhaps most alluring to the eye is a spiral of wooden slats that line the roof. To me, Ochre has an agrarian quality to its interiors and this is very fitting, the restaurant's focus being on game meats and Australian bush foods.

The waitstaff are attentive and have that friendly-yet-not-overly-friendly-as-to ruin-the-restaurant's-sophistication, quality. The waitress that serves us is well mannered and wearing neat, clean attire. She does, however, seem a bit nervous, but throughout the night proves herself to be informative and prompt.

Nathan and I order drinks to start: a frozen mango daiquiri from the specials menu for $10 and Nath's favourite beer, Western Australia's Little Creatures Pale Ale. Our drinks take a while to arrive, but are elegantly presented in a cocktail glass and goblet respectively. My daiquiri is heaven. It lacks a strong alcohol flavour (just how I like it) and is the perfect solution to a humid evening in Cairns.

Ochre has an extensive menu with a focus on local seafood, game bush food and Australian produce and regional cuisine. The menu offers an array of meticulously thought out tasting plates, speciality platters, mains and vegetarian dishes. Their game platter has received many accolades ($48/pp, with a minimum two people) as has their "Australian antipasto" (starter $23; main $35)--kangaroo terrine with sunshine lime relish; crocodile wonton with red pepper jam; lemon aspen ocean trout gravlax; duck liver pate with bust tomato chilli sauce; goats cheese and roast capsicum roulade. The menu is punctuated by ingredients native to Australia, including lemon myrtle, macadamias, bush tomato, quandong and wattle seed; and there's even an index to such ingredients at the back of the menu.

As for Nathan and I, didn't quite feel game enough to try wallaby or crocodile (I have had kangaroo). Predictably, Nathan chooses the beef with tomato tart tatin, bush tomato and balsamic sauce and baby spinach and I decide on the duck.

Our meals arrive shortly and are very cleanly, yet not exactly creatively, presented. (I apologise for the tungsten tinge to the photos; we have not yet mastered the art of the Canon 600D). Nath couldn't give his beef tenderloin with tomato tart tartin, bush tomato and balsamic sauce and baby spinach more praise. The meat was tender and arrived in a very decent portion. It was moist and melted in the mouth, cooked as requested and enhanced by the accompaniments; in this case juicy bush tomato, fresh spinach and an exciting tomato tart tatin. It did cost $36, but the experience made the cost worth the while.

Wow: one word and a very accurate description of my five spice slow cooked duck leg, roast breast, native tamarind and orange glaze and green vegetables ($33). I loved that I had both five spice duck leg and roast breast to whet my appetite with. The five spice was incredible: it gave the leg a crispy skin as well as a bit of bite. To crunch into the skin and be met with the delectably moist meat created a hell of a sensation in the mouth. Moreover, I'm not a fan of orange and yet the orange glaze only bettered the meal. Like Nathan's beef, the serving was quite generous for a fine dining restaurant.

Now I must note, we went to Ochre with a voucher for a free dessert with every main purchased. Had I not had these vouchers, Ochre may have been out of the question. It is definitely not a budget-friendly restaurant with the cheapest main being $28 and the dessert $14. Needless to say, I am beyond glad that we came across the voucher. Dessert at Ochre really shouldn't be glanced over.

Nathan's lemon myrtle panacotta, rosella jelly and hazelnut tuile ($14) was a dessert unlike all others. Served in a martini glass with hazelnut tuile, rosella jelly, shortbread and an assortment of fruits that I can't identify, the dessert instantly catches the eye. The panacotta itself had both an immaculate lemon myrtle flavour and spot on consistency. The tuile was a bit soft, as opposed to crisp as expected, but the shortbread was a nice surprise considering it didn't appear on the menu description. The assorted fruits that complimented the martini glass were extremely odd to me, in texture, flavour and appearance; I'm not dying to try any of them again. (But if you could help me name them for future reference, that would be great). Overall, Nathan was quite pleased although a bit put out by the sweetness of the dish. As for strongly-sweet-toothed-me, it was more than fine.

I most definitely have a weakness for creme brulee, and with good reason. The quandong creme brulee with toffee macadamias and vanilla shortbread and I were meant to be. The contrast of the crunchy caramel and melt-in-your-mouth custard, the no fuss plating and variety of flavours makes the dessert a choice that hardly ever disappoints. This occasion was no different. Everything was as should be bar caramel that was slightly on the burnt side of the fence. And there were also added extras: addictive (and native!) toffee macadamias and beautiful vanilla shortbread. The quandong made the creme brulee different to all others, although I still prefer the strawberry or white chocolate alternative. Nevertheless, at $16 (again, we didn't pay for desserts), I'm not sure the brulee was worth the price tag. It was, however, damn good.

Ochre is the most highly awarded restaurant and catering company in Cairns; so much so that it's bordering on a foodie institution. The fresh and creative restaurant has a focus on Australian products and native foods making it a delight and a must for tourists and locals alike. As for Nathan and I, it was the perfect location for our two year anniversary dinner.

Ochre, 43 Shields Street, Cairns

Grill'd, Cairns

When The Lakes Resort and Spa shuttle bus driver said we should go to Grill'd for burgers, Nathan's ears instantly opened. He won't listen to anything I say, but say the word 'burger' and you'll have his undivided attention. For once, I really thanked Nathan for this quality.

After hearing too much about Nathan's craving for a burger, we reach Grill'd. The decor inside reminds me of Year 10 woodwork classes. The large, high-ceilinged room is flecked with communal wooden tables and metal stools. Low teal lights hang over the tables and comfy cushions line the southern wall. The place is cool, but its cartoon-lined walls and the generally cheap vibe of the interior makes me feel as though I am in a fast food restaurant. It's also stinking hot, the few fans aren't doing much.

The staff at Grill'd are hip and super friendly on approach. Upon ordering, we are given a Little Creatures lid and told to choose one of three jars to put it in--the coins representing a dollar and the jars, three different charity organisations. Overall, the place is pretty refreshing, and is made even better given the relatively low prices. (If you want a comparison for the style of eatery: think Mad Mex, Guzman y Gomez and Crust Pizza).

What sets the chain apart from fast food outlets is the taste. The burgers are better at Grill'd. It's also licensed, which is always a plus. And they stock WA's Little Creatures and, while I'm not a beer drinker, Nathan informs me this is definitely a pro.

We order at the counter, then wait. A while passes before our meals arrive. Nathan's Big Queenslander: seriously has the lot with a grilled 100% lean beef, tasty cheese, crispy trim bacon, free range egg, a couple of slices of beetroot with salad, relish and herb mayo. Everything blends so smoothly resulting in a luscious and perfectly grill'd burger. Sure, $14.50 is more than you'd pay for a standard burger, but the expense was definitely proportional to the delectable morsels of food.

Although incomprehensible to most (and sometimes myself) I don't eat chips. This is one of those days that I will regret my choice not to consume the delicious, fatty food. Apparently the chips below were simply smashing. Nathan says they were crisp and the rosemary and sea salt gave them an edge. Seriously, he wouldn't stop raving. Below is the 'snack' serving of Grill'd's chips with rosemary and sea salt ($3.30).

I opted to have my Simply Grill'd burger with lean beef, salad, relish and herb mayo ($10.50) on a panini as opposed to a traditional bun. The bread was crisp, the patty moist and juicy and the relish and herb mayo just gelled. The flavour of the patty was unlike any I have ever tasted in terms of the balance and layers of flavours.

Grill'd was just what we needed (bar the sweltering heat inside the eatery). The burgers were some of the best I have ever tasted. And although the price was a tad steep and the service not the best--we never received water we requested and the meals took a while--all is forgiven considering the extraordinary taste.

But most importantly, I am excited to learn that Grill'd has multiple locations in Sydney! Burgers anyone?

Grill'd, 77 Esplanade Cairns

Tuscan's Table, Cairns

I hate resorts sometimes. The restaurant choices are inevitably limited and for acreage getaways like The Lakes Resort and Spa in Cairns, the great places to eat are a bus ride or 3km walk (in the humid, 32 degrees Celsius weather) away. Alas, we were starving after having spent a great day on the Great Barrier Reef and a walk or bus ride just wasn't going to happen. And that's how we ended up at The Lakes' lone restaurant, Tuscan's Table.

The restaurant itself is modern. Three quarter windows line the 'outside' section. They can be opened, revealing the restaurant to the resort's gardens and central water feature. But it's the middle of Summer and, considering that it's Cairns, no one wants to be exposed to the humid air, let alone outside. Inside is nothing special; I remember nothing of what it looks like.

We wait a while to be welcomed, lucky we have plush cushioned chairs. Various families surround us, all look a bit peckish. The service is not the best. The best word I can think of to describe our waitress is awkward. She seems out of place and confused as she heavily stomps around the restaurant and basically throws the menus at us.

We glaze over the extensive menu for quite a while--there's pasta, pizza, salads, pork, chicken and beef.  A large chunk of the meals are outright Italian and then there's a handful of your standard mains. Nath and I look forward to the duck all' arancia: duck breast served with orange and Grand Marnier sauce ($30) and Pork belly: Slowly roasted pork loin with crispy crackle, served with mixed herb risotto and rosemary and marsala sauce ($26)

Nathan and I both like our pieces of meat. The duck is tender, as is the pork. The duck's skin is crispy, as is my crackling (praise the lord for non-chewy crackling!) And, while Nath's side of vegetables is a bit on the boring side, my risotto is heavenly. For me, risotto is one of those things that tastes good, regardless of its lack of technical skill and creativity. Nathan's sauce was okay; if you are an orange enthusiast you probably would've loved it. However, for both of us (and I admit, I am not the biggest fan of citrus fruits, especially orange) it was way too sweet. And this is where the compliments and small negatives end.

My meal, in reality, was almost inedible. Well, not all of it: just the bits that were covered in sauce. After digging in, I literally questioned whether Tuscan's Table had confused their savoury and sweet sauces, because mine tasted like toffee. It was so sickening and odd, I assumed that this must have been the case. God bless any poor souls who order this meal if it is not. Sickly sweet, thick and overpowering. I was lucky the so-called rosemary and marsala sauce only clipped the ends of my pork.

So, would I go back? Probably not. If you're thinking about going to Tuscan's Table, you are probably exhausted and are holidaying in the resort. I recommend you try get over that tiredness and make the trek to somewhere more worth your while.

Tuscan's Table, The Lakes Resort and Spa, 2 Greenslopes Street, Cairns