Novotel Cairns expands choice through Plant-Forward dining
How local produce, guest preferences and familiar favourites helped shape a successful Plant-Forward offer
August 2026 · Novotel Cairns Oasis Resort
At Novotel Cairns Oasis Resort, Plant-Forward dining has evolved naturally over time. To learn more, we spoke with Damon Georgiou, Culinary Director, about the journey behind the menu at MOKU Bar & Grill and the lessons learned along the way.
Building a Plant-Forward Menu Inspired by the Tropics
What was your vision when developing the menu, and what inspired your Plant-Forward approach?
When we opened MOKU in 2019, the idea was always a tropical Pacific Islander, tiki-style venue that suited Cairns and the tropics. Because of the climate and local produce, fresh fruit and vegetables naturally became a big part of the menu. After Covid, we wanted to do something different to attract locals, so we introduced daily specials and more plant-based dishes. We even launched a Vegan Monday promotion, which generated a lot of interest. Eventually, rather than limiting plant-based options to one day, we ensured every daily special had a plant-based alternative. That’s how we arrived at the plant-forward menu we have today.
Winning Guests Over with Familiar Favourites and More Choice
How have guests responded, and what have you learned along the way?
Guest feedback has been really positive. We’ve got a good number of regulars who come back specifically for the plant-based dishes. No one has ever told us we don’t offer enough options. If anything, people are surprised by how much variety we have. Adding these dishes definitely helped draw in more locals and repeat guests.
Is there any learning or success factor that you would like to share?
In the past, vegetarian and vegan dishes were often treated as afterthoughts. Through trial and error, we found that many plant-forward guests still want to enjoy the same types of dishes as everyone else, whether it’s a pizza, burger or fish and chips. That’s why many of our menu items are positioned as alternatives rather than strictly vegan or vegetarian dishes. With options such as our house-made seitan steak and beer-battered banana blossom, the goal is simply to balance the menu so everyone has something to choose from.
Give one idea a place to grow
Set aside a few minutes for one dish and one clear question. Invite the people who prepare it and the people who introduce it to guests. Record the useful feedback, decide what to try next, and return to the conversation after service. Keep the habit small enough to repeat.
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