Zinc Port Douglas
Zinc Port Douglas opened in 2004 and has become one of Port’s iconic venues, a must do while in Port Douglas. Whether on vacation, celebrating that special occasion, or a casual catch up with family or friends, Zinc offers an elegant space to connect and create memories. Located on the vibrant Macrossan street only a stone’s throw away from the picturesque Four Mile Beach, Zinc takes full advantage of the warm sea breeze adding to a unique tropical dining experience.
Zinc Port Douglas’ dedicated cocktail bar is open daily from 12pm until late. Boasting a large selection of wine, tap beer and specialty cocktails. Our bar menu compliments a “sit back and relax” attitude with a superb selection of small bites, through to something a little more substantial.
Zinc Port Douglas’ menu presents fine, contemporary Australian cuisine with traditional European flare, utilising the abundance of fresh local seafood, through to locally grown tropical fruit & vegetables.
“We are focusing on getting the best produce we can and keeping it simple is key. We don’t want to interfere too much with an already perfect product. The main ingredient of the dish will be the star and it will be done well, done right.” Adam Weck – Head Chef
It was 2005 when this story began, Chris a bartender and Dani an apprentice chef. Their paths crossed soon after the opening of the newest hotspot in town, Zinc.
“13 years after arriving in the majestic seaside town of Port Douglas who would have guessed that we would now own the venue where we first met.”
Growing up in Far North Queensland on her grandparent’s cane farm, Dani has always had a passion for food. The abundance of quality products such as local reef fish, tropical fruit and tableland grown vegetables has inspired her throughout her career. Her mother, a talented pastry chef planted the seed at a young age.
“I remember celebrating my birthday where my mum was working at the time, there was a life size horse carved out of butter for a Melbourne Cup centre piece, this sparked my imagination and interest in cooking.”
Having left school, Chris found himself working in kitchens, washing dishes and prepping food for the chefs.
“It was the social aspect that first grabbed my interest in the industry.”
Moving quickly to the front of house, learning the trade as a bartender and transitioning into management is when he realised his passion.
“Delivering an experience that is talked about time and time again is an addiction, having people share their social and special occasions with us and seeing pure enjoyment.”
Working side by side for almost 10 years, Dani and Chris have always strived to create an environment where all the team feel welcomed and valued.
“Having fun while remaining a constant professional is very important, this translates onto the plate and through the smiles out the front.”
Something Chris has learned over time is:
“You will never know everything, so learn from everyone. Getting our team involved in projects and giving creative freedom lets talent blossom. Together we will continue to develop and grow, pushing hard day-after-day to create smiles & memories.”MENUS