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Drift Into Cairns’ New Waterfront Meeting Place

October 7, 2014 Meeting Venues No Comments Email Email
Following a three month refurbishment phase and a significant investment, Rydges Tradewinds Cairns has unveiled its newly transformed waterfront restaurant and bar, Drift on the Esplanade.

Oasis-SpaAccording to the hotel’s general manager, Matthew Hurley, Drift has been designed to take full advantage of its water frontage with a nautical theme and spacious open plan that connects indoor and outdoor environments.  The choice of seating arrangements now spans verandah, terrace, garden and restaurant areas with greater capacity for small to large groups.
Design elements include a brushed stainless bar which allows patrons to order as they go (perfect for groups), a colour palette taking cue from the scenic panorama of clear, blue sky days out on the inlet along with a series of laser cut screens (featuring a series of water movement motifs), multi-layered and punctuated with timber textural features to create a ‘beachy’ style feel during the day and a dramatic design statement when backlit at night.
“We are thrilled with the results and love all the changes that have transformed our restaurant and bar into a modern meeting place that we believe really captures the spirit of Tropical North Queensland and the amazing view.” 
Contracted architect, Gordon Beath of Edgearchitecture says the re-design phase was not just based on a cosmetic approach but some important structural changes took place as well that included expansion of the bar into the indoor terrace (that effectively moved operations closer to guests while offering glimpses into the working environment), all the while maintaining an alfresco dining element that is considered vital in a tropical environment.
Gordon says the spatial qualities of the venue were also improved greatly through the removal of old bulkheads, walls and ceiling forms that allowed for a more coherent and simplified space and a more practical working environment.
Along with the new surroundings comes a new menu for Drift on the Esplanade that has been created by the hotel’s executive chef, Geoff Cole to provide guests with a fresh and delicious choice of seasonal produce along with nude food options for those on detoxification and cleansing diets or allergies.  Some of the hero dishes include a Kilo of Spicy Chicken Wings, Smoked Pork Spare Ribs, Beef Cheek slow braised in red wine and thyme and served with chilli croquettes, Crispy Skin Atlantic Salmon with Asian style vegetables and citrus hollandaise and signature dish, A Seafood Feast for Two.  Added to this there is a kids menu and range of desserts.

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