Experience the tantalising flavours and textures inspired by Southeast Asia. 'Produce to Plate' is the motivation behind Executive Chef Anthony Smith's menu, favouring organic, seasonal produce from the Atherton Tablelands. The rich soils and pure rains of Northern Queensland inspire artisan growers to produce a bounty of premium, fresh and often organic food.
Savour our signature locally sourced sashimi of black cobia with coconut dressing amongst the tropical, lush gardens lit by bamboo lanterns.
An excellent range of diverse Australian and International wines and beers has been hand selected to comprise the beverage menu.
Due to newly introduced government regulations, Temple of Tastes is currently undergoing some significant changes in how we operate. Whilst Temple of Tastes and Lagoon Bar are temporarily closed, we are offering the menus via our new takeaway service.
Takeaway is available for hotel guests and locals to enjoy!