Oaks rings in festive fun under new executive chef Amos Lee
FEAST FORWARD
BUSINESS FEATURE
Oaks Port Douglas Resort is shaking things up in the kitchen under its new Executive Chef, Amos Lee, who is steering a fresh direction for the resort’s dining experience, transforming not just what’s on the plate, but the way the entire venue comes alive.
Since stepping into the role, Chef Amos has been working quietly behind the scenes, curating a new menu and testing innovative dishes with guests.
Drawing on his Singaporean heritage and Australian upbringing, he’s creating a unique fusion of flavours designed to elevate the dining experience.
The new menu is set to launch in January, promising an exciting start to the year.
But Amos’ vision isn’t just about the food, he and his team are activating the resort’s pool and vibrant spaces, starting with two festive events.
“This Christmas lunch and New Year’s party, we’re going all out,” he said. “The goal is to create a lively atmosphere where guests can really soak in the festive season.”
Seasonal celebration awaits
Perfect for the whole family, the Christmas buffet lunch on December 25 from 12 pm to 3 pm promises a festive feast to remember.
Featuring a seafood station, marmalade-glazed leg of ham, roast lamb on the spit, and all the classic Christmas desserts you could dream of.
Then, kick off the New Year in style at the resort’s pool party, with bottomless brunch. After all, they say the best cure for a hangover is… a little R&R by the pool, right?
The celebration starts from 11 am to 12.30 pm with bottomless brunch and drinks for $59, before the party heats up from 1 pm to 4 pm with a DJ, cocktails, and live entertainment by the pool.
Sip endless mimosas or bloody marys, or keep it simple with the buffet-only option at $49. Kids aged 7 to 12 can join in the fun for $25.
Taste meets style
Beyond holiday events, Amos’s vision for Oaks’s dining is about creating a vibrant and appealing dining destination year-round.
“From food and cocktails to the overall venue experience, there’s a lot to amp up. Breakfast and lunch buffets are getting more variety, and dinner remains our main focus,” he said.
Recent specials, including barramundi, lamb shanks and vegan curry, have already won over guests, with the chilli crab emerging as a standout hit.
Other highlights include Singapore prawn mussel linguine and an expanded selection of vegan and vegetarian dishes.
Pizza lovers needn’t worry, the pizzas aren’t going anywhere; they’ve just been made better.
“It’s about making everything fresh, attractive, and enjoyable for locals and visitors alike,” Amos said.
The overarching goal is clear: create a welcoming, dynamic space with great food and atmosphere.
Reserve your spot for the Christmas buffet here.
Grab your tickets and find out more about the New Year’s Day pool party here.
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