Aboriginal Dining Experience

4 Hours
Tropical North Queensland
Bush Food
April to November
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Connect with two local Indigenous brothers in the timeless and spiritual setting of the world's oldest living rainforest, where they adventured as children. You will get to share in a piece of their remarkable culture.

Set in the traditional grounds of the Kuku Yalanji people, you are invited to connect with this country's ancient people and your fellow travellers via a blend of cultural storytelling and inspiring didgeridoo playing coupled with a locally sourced 4 course tasting menu. 

Open from April - November.


Connolly Road, Mowbray Valley.

What to expect

Upon your arrival you will be treated to pre-dinner drinks with sparkling wine and canapes.

Guests will be seated in their own group / couple booking. Dinner is served to you under a magnificent silk-lined marquee highlighted by sparkling, handmade glowing orb and bud light chandeliers.

You will enjoy an Aboriginal cultural performance by two brothers featuring storytelling, didgeridoo and song.

The tasting menu is designed to introduce you to the tastes of the Tropical North.

What is included

This experience runs from April to November each year.

  • Return coach transfers provided from your hotel (self drive is not available).
  • Collection is currently only available from the Port Douglas region - your pick up location will be confirmed with Flames of the Forest no later than 48 hours prior to your experience commencing.
  • This experience is not suited for children under the age of 6.
  • Flames of the Forest has no noise restrictions, curfews or mobile service.

Sample Menu:

  • Tiger prawn cutlets on a bed of green pawpaw salad with a chilli and peanut dressing
  • Lemon myrtle infused kangaroo loin on a bed of wild rocket & toasted macadamia nuts garnished with homemade fig chutney
  • Locally caught pan fried reef fish served with lightly steamed seasonal greens and finished with a fragrant coconut and kaffir lime broth
  • Jungle spiced chicken breast with an aromatic fresh date & fire roasted red pepper couscous topped with a mint & bush lime yoghurt
  • Toasted coconut panna cotta with caramelised pineapple accompanied by a local mango sorbet on chocolate soil