A fruitful marina restaurant is luring foodies in with quality produce and exceptional service.

This year it has been anything but predictable on the culinary landscape with restaurants forced to chop and change how they do business.

However, amongst all this ambiguity Lure Restaurant at the Crystalbrook Marina remains a favourite for locals and visitors, by getting the basics right, still finding success during uncertain times opening for breakfast and lunch seven days a week.

Owner, Kelly Caughey, said their family run restaurant continues to offer outstanding value for money and amazing coffee.

The successful aspects of Lure include a casual yet inviting environment, a menu stamped with personality, passion about coffee and using fresh locally forged ingredients.  

These factors are suiting our population right now as people seek more connection to the food they eat, more space to relax and tune out and more experience from dinning out.

It also doesn’t hurt when your restaurant is on the right side of the tracks with gorgeous rainforest and marina water views.

The secret sauce to Lure’s success is Kelly’s team. Many of them have been with her since she took over the marina hotspot six years ago - This is something refreshing in a place where high staff turnover runs rampant and a true testament to Kelly’s ability to cultivate a positive culture in the restaurant.

“Some of the team here are part of the furniture. I love them to bits and can’t thank them enough for all their efforts, they are my second family,” said Kelly.

Kelly has effectively blended creative artistry to her products while running an optimistic business which is vital to keeping a good team and being an employer of choice.  

There is a pride among the staff to cover all the details making Lure the kind of spot that is a blueprint for the perfect day date - Ideal for settling into panoramic mountain views, sipping something bubbly while rediscovering something incredible, the simple pleasures in life that make moments magic - much like their menu, it is a playful twist on classics.

“With cold beer on tap and the best views in Port Douglas, you know you’re in for a perfect afternoon,” said Kelly.

Easy dining for all dietary requirements such as vegan and celiac - seasonal produce takes centre stage, delivering a polished, evolving menu that reflects the best of the region and surrounds – think bugs, oysters, tiger prawns, barramundi, coral trout, calamari, whiting and scallops.

It may seem obvious, but the foundations of a thriving restaurant during these times need to be rock solid. The clear vision for your staff culture that is stirred you into action, a deep-rooted passion for service, an excellent understanding of value to your guests and fresh local produce.

Kelly and her team give a masterclass in these fundamentals.