From its iconic Esplanade location overlooking the bustling Trinity Inlet and mountain range, Sails Cairns by Hemingway’s is set to redefine waterfront dining with Cairns’ first Nikkei-inspired menu—an innovative fusion of Japanese and Peruvian flavours created to share the love of food, friendship, and breathtaking views.
Hemingway’s head of hospitality Roman Haslinger said Sails’ Nikkei-inspired fusion of bold Peruvian flavours, highlighted by a hint or a hit of chilli and beautifully presented with the precision of Japanese culinary techniques, “is a match made in heaven”.
“Nikkei cuisine is making waves worldwide and for good reason. It’s fun, fresh, exciting and perfectly suited to Tropical North Queensland with our abundance of seasonal produce and amazing seafood,” he said.
Mr Haslinger said Nikkei cuisine was rich in culture and history.
“It originated from Peru’s gold rush in the late 19th century, attracting Japanese miners and producing a vibrant subculture and much loved cultural-culinary fusion,” he said.
“The fertile fields of the Peruvian highlands and lowlands, along with the coastal fringe, are rich in ingredients and opportunities for Japanese cuisine and plating techniques, albeit infused with a South American flair.
“Ceviche, which means cut and dice, is Peru’s national dish.
“Like Japanese cuisine, Nikkei uses lots of raw protein, albeit with a South American twist, with ingredients like avocado and chilli. Think guacamole and sushi. You’ll love it because it’s delicious.
“Sails is more than just a restaurant – it’s a destination celebrating Cairns’ flavours, creativity and vibrant spirit, and we’re thrilled to share this experience with visitors.”
Mr Haslinger said hard work, passion and the contribution of an exceptionally talented team had shaped the Sails’ experience, from the beautifully appointed indoor-outdoor design to the food and beverage, including inspired cocktails, extensive ales as well as an exceptional wine list, which he claims would be arguably the best in the Far North.
After two years at Sails Port Douglas, head chef Karel Polo Solis has crafted a menu of share plates featuring tuna nigiri with aji amarillo, charred octopus with potato purée, and smoky lomo saltado, all made with fresh, locally sourced ingredients.
Inviting diners on a culinary journey that awakens the senses, Mr. Polo Solis says: “Every dish tells a story.”
Over the past six months, the vision for Sails Cairns came to life thanks to a design and construction team in Far North Queensland.
The result is a classically elegant, albeit contemporary, al fresco dining space with quality textural fittings and furnishings.
Blending marble and timber in a classic, natural palette provides an enduring and comfortable aesthetic in keeping with the climate and natural surroundings.
With a kitchen of eight, comprising chefs from Japan and South Korea, the Philippines and South America, and a team of 10 front-of-house, Sails will provide Hemingway’s friendly and attentive brand of service, destined to be a significant and welcome addition to Cairns’ dining scene for locals and visitors alike.
Sails Cairns is open from 12 pm to 10 pm, Monday to Sunday, for lunch and dinner, along with an all-day sharing menu of dishes.
