Art on a plate. It’s a description befitting the new menu created by master chef Adam Ion and manager Chris Bower at the revamped 2Fish Restaurant.

The Port Douglas favorite has been revitalised by a fresh and vibrant new list of options that not only tantalize the taste buds, but visually intoxicates too.

Inspired by the vast array of fresh, sultry seafood and seasonal fruit only the tropical north can produce, Ion and Bower have crafted a menu that’ll have tongues wagging among locals and tourists alike.

“It’s exciting to have the freedom to come up with something fresh, pure and unique,” Bower said.

“The owners have put a lot of trust in Adam and myself to come together and create something quite special, and the entire team at 2Fish are excited by the direction we’re heading.”

The flavours and colours being delivered by Ion are simply exquisite. 

The katafi crusted bug tails with paw paw, red onion, mint and coriander salad, accompanied by a green chilli Nahm Jim dressing, is just the start of a kaleidoscopic dining experience.

The new line caught coral trout – considered the most tastiest of all reef fish - comes with bean sprout and a papaya salad, crispy lotus root and a mango, chilli and coriander salsa guaranteed to dazzle before a fork is even lifted.

“It’s like an artist’s canvas isn’t it?” Ion said, who moved to Port Douglas from Scotland six years ago.

“I can paint a picture with my food and deliver some amazing flavours and colours. We’re able to watch the reaction from our customer’s from the open plan kitchen and you can see their look of just ‘ wow’, and it’s that amazement that excites us.”

Introducing contrasting flavours was a major aim of Ion and Bowers. The crispy skinned barramundi fillet is served with pancetta - adding a touch of saltiness and crunch - and is balanced effortlessly with cauliflower puree, asparagus spears, tossed snowy river samphire and crispy leak.

“We want to keep the menu fresh and seasonal, and we have the creative freedom to change it daily if we want,” Bower said. 

“We’re not restricted so if we get seasonal fruits, vegetables or different cuts of meat that are only available at a certain time, we can put it on the menu right there and then."

If you’re lucky, a dark chocolate sphere filled with pan cotta and blood orange sorbet - a delight not currently on the menu - might be served up for desert. It proves the creative autonomy Bower is referring too, and it’s sure to keep 2Fish brimming with satisfied customers for many nights to come.

For table bookings at 2Fish Restaurant call 07 4099 6350 or visit their website at www.2fishrestaurant.com.au