Zinc Restaurant Port Douglas

kaffir lime mignonette, finger lime

yuzu ponzu, miso mayo, furikake

truffle, soy, pine nuts, lavosh

sweet mushroom dashi, shallots, fried garlic

szechuan pepper, green onion, sprouts

with olive oil + dukkha

marinated green + kalamata olives

tomato sauce

pepitas, pickled onion, daintree honey vinaigrette

chargrilled with baby broccoli + potato

with stir fried vegetables + lemon

linguini pasta, passata sauce, meatballs + parmesan cheese

linguini pasta with tomato passata + parmesan cheese

milk chocolate brownie, dark chocolate cremieux, white chocolate crumb, raspberry gel

cheesecake tart, compressed pineapple, yuzu + lime jelly, coconut gelato

vanilla bean ice cream, espresso + biscotti

see waitstaff for details

Mt Uncle Gin, Zero waste orange + lemon, oleo saccharum

Devils Thumb Rainforest gin, St Germain, Melon, lime, mint

Citrus infused Belvedere Vodka, Lychee, lime, sugar

Espolon Reposado, Triple sec, yuzu, coriander, chilli, lime & agave

Rosemary infused Bombay Sapphire gin, cape york lilly pilly, lime & ginger beer

White Rye Moonshine, lavender bitters, lavender liqueur

Vida Mezcal, Strawberry & Blackberry, honey, lemon, sparkling rose, fairy floss

Bacardi Carta Blanca, Bacardi Oro, passionfruit liqueur, pineapple juice, lime, passionfruit pulp

Belvedere Vodka, Bombay Sapphire gin, triple sec, mango liqueur, lychee liqueur & lemonade

Vanilla Infused Belvedere Vodka, Strawberry, Cranberry, Cucumber, Mint

Ratu spiced Rum, Banana Liqueur, Coconut Cream, Pineapple Juice

Devils Thumb Cane Spirit, Boonjie Tamarind, mango, oleo saccharum

Wolf Lane Tropical Gin, Adelaide Hills Rosso Vermouth, Campari

Botanic Australis Gin, lemon aspen, tonic & fresh thyme

Wild Turkey Rye, Disaronno, Apricot Liqueur, honey, egg white lemon

Citrus infused Belvedere vodka, watermelon, mango, lemon, Zinc Lager

Your choice of fruit muddled with lime, sugar, & mint, topped with soda water. Have the classic or try. Lychee, Strawberry, Mango

Orange juice and Mango blended with lime

Strawberry, passion fruit, lime, sugar, and lemonade

orange, pineapple, lemon, grenadine & coconut

Krug Grande Cuvée is the archetype of Krug's philosophy of craftsmanship and savoir faire: a blend of more than 120 wines from ten or more different years. its exceptional finesse is the result of a stay of at least another six years in the cellars. around twenty years are needed to craft each bottle of Krug Grande Cuvée: the first prestige champagne re-created each year, beyond the very notion of vintage

Aromatic white

Gewürztraminer Riesling Grauburgunder

Best Served Chilled!

kaffir lime mignonette, lemon; Wine Suggestion: Muscadet

sweet yuzu ponzu, miso mayo, furikake; Wine Suggestion: Riesling

truffle, soy, pine nuts, lavosh; Wine Suggestion: Rose / Cabernet Franc

grilled corn, onion, rice crisps; Wine Suggestion: Sauvignon Blanc

sake + soy marinated, wasabi mayo, sesame; Wine Suggestion: Chardonnay

kombu miso butter, yuzu pearls, soft herbs; Wine Suggestion: Chenin Blanc

fried haloumi, salsa verde, basil, roasted tomatoes, balsamic; Wine Suggestion: Sweet Style Riesling

szechuan pepper, green onion, sprouts; Wine Suggestion: Riesling

ground chicken, miso mayo, tonkatsu sauce, bonito flakes; Wine Suggestion: Arneis

pumpkin, prosciutto, sage, feta, pine nuts; Wine Suggestion: Pinot Grigio

golden oak oyster mushrooms, porcini, truffle, almonds, parmesan; Wine Suggestion: Pinot Noir

cauliflower hommus, chickpeas, tomatoes, gremolata, herbs; Wine Suggestion: Chardonnay

coconut curry, stir fried vegetables, chili, lime; Wine Suggestion: Arneis

tiger prawns, baby squid, mackerel, garlic, tomato, chili; Wine Suggestion: Chardonnay

backstrap fillet, shoulder kofta, kipfler, mint gremolata, labneh, macadamia; Wine Suggestion: Sangiovese / Grenache

teriyaki, potato salad; Wine Suggestion: Pinot Noir

grandchester black angus, Darling Downs, QLD

beef city black angus, Toowoomba, QLD

pepitas, pickled onion, daintree honey vinaigrette

olive oil, dukkah

fermented chili mayo, garlic, seeds, sprouts

garlic butter, toasted almonds

ketchup

cultured butter

kaffir lime mignonette, lemon; Standard Wine: Bandini Prosecco; Premium Wine: Taittinger Brut Reserve

sweet yuzu ponzu, miso mayo, furikake; Standard Wine: Ministry of The Clouds Riesling; Premium Wine: Shaw + Smith M3 Chardonnay

grilled corn, onion, rice crisps; Standard Wine: Babich Black Label Sauvignon Blanc; Premium Wine: Schmölzer & Brown 'obstgarten K' Riesling

sake + soy marinated, wasabi mayo; Standard Wine: Fat Bastard Chardonnay; Premium Wine: Mappinga "by Sidewood" Chardonnay

coconut curry, stir fried vegetables, chili, lime; Standard Wine: Thick as Thieves Arneis; Premium Wine: Aphelion 'pir' Chenin Blanc

Standard Wine: Riesling Freak No.7 Fortified Riesling; Premium Wine: Cullen Late Harvest Chenin Blanc

kaffir lime mignonette, finger lime

yuzu ponzu, miso mayo, furikake

truffle, soy, pine nuts, lavosh

sweet mushroom dashi, shallots, fried garlic

szechuan pepper, green onion, sprouts

with olive oil + dukkha

marinated green + kalamata olives

tomato sauce

pepitas, pickled onion, daintree honey vinaigrette

milk chocolate brownie, dark chocolate cremieux, white chocolate crumb, raspberry gel

cheesecake tart, compressed pineapple, yuzu + lime jelly, coconut gelato

vanilla bean ice cream, espresso + biscotti

see waitstaff for details

smoked maple butter

miso soy glaze, finger lime pearls, chilli mayo

chicharrónes, black bean molé, pineapple salsa

sweet yuzu ponzu, miso mayo, furikake

mango leche de tigre, corn, onion, chilli, taro chips

orange and xo butter sauce, bacon dust, house made potato crisps

cauliflower and almond puree, chimichurri, pickled shallots

lamb ragu, feta and parmesan cream

(Infinity Blue barramundi - local sustainably grown) coconut curry, sauteed cabbage and bean sprouts, mixed herb salad, crispy shallots, sesame seeds

prawns, bisque, butter, cherry tomato, garlic, sofrito, chilli, parsley

gochujang and tomato relish, pangrattato, charred lettuce emulsion

orange soy broth, bok choy, lemon 300gm

(Darling Downs, southern QLD) 100 days grain fed MSA Hereford, ARLO 200gm

(Gippsland region VIC) grass fed MB2+ black angus, Huntland - Essence 300gm

(Darling Downs, southern QLD) 365 days grain fed 6-7MB+ Phoenix wagyu beef 300gm

roasted pumpkin, beetroot, spanish onion and croutons tossed in a sherry and citrus vinaigrette

garlic butter, toasted almond flakes

rosemary sea salt, fried onion, garlic aioli

tomato sauce

balsamic + olive oil

Cultured butter

Sweet yuzu ponzu, miso mayo, furikake

Mango leche de tigre, corn, onion, chilli, taro chips

Orange and XO butter sauce, bacon dust, house made potato crisps

Coconut curry, sauteed cabbage and bean sprouts, mixed herb salad, crispy shallots, sesame seeds

sweet yuzu ponzu, miso mayo, furikake

mango leche de tigre, corn, onion, chilli, taro chips

chicharrónes, black bean molé, pineapple salsa

salsa verde, cherry tomatoes, balsamic reduction, focaccia

prawns, bisque, butter, cherry tomato, garlic, sofrito, chilli, parsley

rocket, cherry tomato, parmesan, balsamic reduction

rustic potatoes chips, green salad, kewpie mayo

pumpkin, feta, parmesan sauce, micro hearbs

garlic, parmesan, truffle oil, truffle mayo

tomato sauce

dukkha, labneh

roasted pumpkin, beetroot, spanish onion, croutons tossed in a sherry and citrus vinaigrette

smoked maple butter

mash potato, peas + jus

chat potatoes, broccolini

linguine, bolognese sauce, parmesan cheese

linguine, tomato passata, parmesan cheese

local devil’s thumb vodka, peach schnapps, martini bianco, peach, lemon, topped with prosecco.

white rum, dark rum, passionfruit liqueur, pineapple juice, lime, passionfruit pulp

local devils thumb rainforest gin, st germain, melon, lime, mint

lychee estate vodka, devil’s thumb gin, triple sec, lemon, mango liqueur & lemonade

local wolf lane davidson plum gin, parfait amour, chambord, lemon, honey, rose water, lavender bitters

spiced rum, banana liqueur, banana puree, coconut cream, pineapple juice

lychee estate vodka, hibiscus tea syrup, lychee jus, orange bitters

tequila, mezcal, aperol, mandarin, orgeat syrup

saltbush and olive oil infused gin, dry vermouth

rosemary infused gin, raspberry shrub, campari, cherry bitters

your choice of fruit muddled with lime, sugar, & mint, topped with soda water. Have the classic or try Lychee, Strawberry, Mango

Orange juice and Mango blended with lime

Strawberry, passion fruit, lime, sugar, and lemonade

orange, pineapple, lime, grenadine & coconut

Port Douglas, QLD 3.5%

Port Douglas, QLD 6.0%

Cairns, QLD 5.3%

SA 4.1%

Japan 5.0%

Regency Park, SA 4.5%

Byron Bay, NSW 4.4%

Adelaide Hills, SA 4.7%

Launceston, TAS 2.7%

Japan 5.0%

Italy 5.0%

Mexico 4.6%

Broome, WA 3.5%

Melbourne, VIC >0.5%

At its simplest, organic wines are exactly what they sound like – wines produced with organically-grown grapes, free from herbicides, pesticides, and other artificial chemical agents. To control for weeds and bugs, growers utilise cover crops to attract benign bugs known to repel the nasties or have livestock like sheep graze between the rows to reduce weeds. The idea is that the vineyard becomes a self-regulating ecosystem. It does not mean that these wines are free from sulphur or other additives, however – many of which are also organic – but they are often present in lesser quantities.

Not to be confused with organic wine, biodynamic wine is an approach to winemaking that takes inspiration from the work of late 19th-century spiritual thinker Rudolf Steiner. Like organic wines, growers and winemakers refrain from pesticides and chemical fertilisers, and consider the vineyard as an integrated and holistic system. One key distinction from organic wines however is the use of biodynamic soil ‘supplements’ and astrologically informed planting, pruning, and harvesting schedules. From chamomile and yarrow formulations to cow horns loaded with manure, buried and then dug up again according to specific lunar timings, it’s a blend of solid scientific thinking and inspired mysticism – with the resulting wines gaining increasing recognition for their quality and varietal expressiveness. Think of it as a supercharged version of organic farming, which is finding more and more fans and proponents of its distinctive approach.

As mentioned above, just because you are buying an organic wine does not mean it will be preservative-free. For that, you will need to seek out a preservative-free wine – often referred to as a wine created through ‘minimal intervention’. The most common preservative used in wine is sulphur dioxide (SO2). Often, you will see it listed on the label as ‘preservative 220’, or even ‘antioxidant 220’. It is an entirely natural by-product of winemaking, and not necessarily a bad thing at all. It is typically produced by yeast during the fermentation process – and happens to act as protection against bacteria and other nasties, while helping neutralise the effects of oxygen exposure during the winemaking process. Sulphites are common as preservative agents also – hence the ‘may contain sulphites’ notice you will see on many bottles. But the better the grapes are handled in the vineyard and the better the quality of the fruit, the less need there is to add any such preservatives. And, despite the common misconception, sulphites are not really to blame for your wine headache – a more likely cause is the phenolics (tannins), the alcohol content, or even the wine’s natural acidity.

A lot of people may wonder, how is my wine not vegan already? It is a fair question, as wine is essentially fermented grape juice where yeasts facilitate the conversion of the fruit’s natural sugars into alcohol… isn’t it? Well, yes… but that’s only part of the typical winemaking process. Where things get un-vegan is in the fining process, which is meant to clear up the ‘haze’ created by the proteins, tannins, and tartrate during the creation of a wine. To speed the settlement of this haze, winemakers generally use fining agents such as isinglass (fish protein), gelatin (animal protein), casein (a milk-derived protein), and egg whites (albumin) to act as coagulants, binding the elements that make up the haze, and making them easier to remove from the final wine. Happily, for vegans, several wines are appearing today that use alternative fining agents like activated charcoal, or bentonite – a clay-based agent. More and more winemakers are also leaving their wines to ‘self-fine’ or stabilise without the use of any such protein agents. That means that if you are a vegan wine lover, you’ll find more options out there to satisfy that love than ever.

Ideal with salads, carpaccio, salty foods & chilled shellfish, especially oysters & caviar. Seafood in light sauces, pate & fruit-based desserts.

Chardonnay, Semillon, Viognier, Albarino. Ideal with spicy Asian cuisine, seafood pasta, risotto, all seafood & shellfish such as prawns & bugs, carpaccio or pork, pate & hard cheeses.

Verdelho, Sauvignon Blanc Semillon, Pinot Gris. Ideal with spicy Asian, pasta, risotto, all seafood, chicken & soft cheeses.

Riesling, Verdicchio, Pinot Grigio, Arneis, Muscadet, Picpoul de Pinet, Vermentino. Ideal with salads, spicy light Asian, garlic & oil pasta dishes, all seafood especially oysters, antipasto, pork, fetta, goats & gruyere cheeses.

Cabernet Sauvignon, Cabernet Merlot, Cabernet Shiraz, Shiraz, Petit Verdot. Ideal with beef, pork, veal, lamb, duck, meat pasta, red curry & hard cheeses.

Merlot, Merlot Cabernet, Dornfelder, Cinsault. Ideal with beef, lamb, duck, meat pasta, curry & hard cheeses.

Pinot Noir, Gamay, Trousseau. Ideal with lamb, duck, veal, pork, meat pasta, vegetarian & soft cheeses.

Rose. Ideal with shellfish, chicken, salads & soft cheeses.

Sonoma California, USA

Tuscany, ITALY

Piedmont, Italy

Barossa Valley, SA (vegan)

Beechworth, VIC (biodynamic)

Hawkes Bay, NZ (vegan)

Epernay, FRANCE

Reims, FRANCE

Reims, FRANCE

Reims, FRANCE

Mornington Penninsula, VIC

Derwent Valley, TAS (biodynamic)

Sicily, ITALY

Beechworth, VIC (biodynamic)

Margaret River, WA

Margaret River, WA (biodynamic, vegan, org)

Bordeaux, FRANCE

McLaren Vale, SA (biodynamic, vegan, organic)

Hawkes Bay, NZ

Coonawarra, SA

Barossa Valley, SA

Yarra Valley, VIC

Barossa Valley, SA

Veneto, ITALY

Eden Valley, SA

vegan

95 points (vegan, organic)

(95 points) (vegan, organic)

organic not certified, vegan

Marlborough, NZ

Tamar Valley, TAS

Tamar Valley, TAS

King Valley, VIC

Veneto, ITALY

vegan

vegan

Clare Valley, SA (vegan)

Freycinet Coast, TAS (vegan)

Alsace, FRANCE

King Valley, VIC

California, USA

Yarra Valley, VIC

Margaret River, WA

Yarra Valley, VIC

Adelaide Hills, SA (vegan, organic)

Adelaide Hills, SA (vegan)

Burgundy, FRANCE

Tamar Valley, TAS

Margaret River, WA

sweet style

biodynamic, vegan, organic

skin contact

Languedoc, FRANCE (Aromatic white)

Provence, FRANCE (sweet style)

Eden Valley, SA

Denmark, WA

McLaren Vale, SA

Clare Valley, SA (skin contact)

(Shiraz, Syrah, Grenache) Provence, FRANCE

(Shiraz, Syrah, Grenache) Provence, FRANCE

(Shiraz) Geographe, WA

(Syrah, Merlot) Tuscany, ITALY

(Syrah) Macedon Ranges, VIC

Mornington Peninsula, VIC

Mornington Peninsula, VIC

(vegan, organic) Adelaide Hills, SA

Marlborough, NZ

Burgundy, FRANCE

South Gippsland, VIC

(vegan) Mornington Peninsula, VIC

Huon Valley, TAS

Sonoma California, USA

(vegan) D'entrecasteaux Channel, TAS

Sunbury, VIC

Wrattonbully, SA

Wrattonbully, SA

Eden Valley, SA

(vegan) Barossa Valley, SA

(vegan) Coonawarra, SA

(vegan) Beechworth, VIC

(vegan) Barossa Valley, SA

McLaren Vale, SA

(vegan)

(organic)

Barossa Valley, SA

Clare Valley, SA

Frankland River, WA

(vegan) McLaren Vale, SA

(vegan) Macedon Ranges, VIC

(vegan, organic) Heathcote, VIC

(vegan) Barossa Valley, SA

Barossa Valley, SA

Yarra Valley, VIC

Eden Valley, SA