Fig Tree

The FIG TREE opened in Alice Springs in 2005, and has since become a favorite for Weddings, Premiers, Corporate Functions, Birthdays, Fundraisers, Anniversaries and Product Launches. FIG TREE truly stands out with its elegant and authentic design from the French and Italian Riviera. FIG TREE's elegant and warm design with limestone stucco walls, terra-cotta ceiling, and green rosemary and olive trees exudes the essence of the Mediterranean.

Upon entering, guests are welcomed by an impressive display of extra virgin olive oils. A long, white marble communal table and tasting bar – ideal for informal gatherings – stretches across the room, lit by pendant lights and backed by displays of wines. The main dining room is elegant and intimate with olive branches crafted in black wrought iron and lit with candles. An open kitchen is illuminated by shelves of glowing olive oil bottles.

History

FIG TREE's founder, D Smith, grew up in Mougins, in the South of France. With his mother, Francine, they have been inspired by this region and ingredients to create the style of cuisine of FIG TREE. This cuisine is based on genuine ingredients and a respect of flavors. Our Executive Chefs continue to drive his culinary passion on those principles.

Mougins is also the birthplace of the “Cuisine of The Sun” and the famous restaurant, Le Moulin de Mougins. Each year, Mougins hosts a gastronomy event, “Les Étoiles de Mougins,” an international gathering of the world’s leading chefs. FIG TREE, and its chefs, have had the privilege of participating in this event. One year, FIG TREE invited three Michelin-rated chefs from the South of France and the winner of the Mougins competition to prepare a gala dinner at FIG TREE in Alice Springs. In another year, Pascal Lorange selected two emerging chefs to represent Australia at the Mougins competition. Our ongoing relation with Mougins provides and maintains, for our chefs and guests, a direct link with the Mediterranean roots of FIG TREE.

“At FIG TREE, I want to highlight our menu’s core ingredient of olive oil, which we use in place of butter in our dishes. From a sweet and delicate olive oil from the French Riviera that pairs well with a Steamed Lemon Sole Papillote to an assertive Spanish Picual or a Tuscan olive oil that holds its own with Seared Salmon with Fennel and Green Olives, and a green-fruit Provence olive oil that we serve with a Green Apple Sorbet. Our cuisine along with an elegant white, green and terra-cotta décor immerse our guests into the essence of the Mediterranean region in which I grew up.”

– D Smith - Founder