The Dish: Gold Coast food news you might have missed this week
A lot is happening on the Gold Coast (and surrounds) these days, it’s almost too much to keep up with. The Dish is a rapid-fire rundown of the coast’s food news – quick taster-sized tidbits to keep you in the know and, perhaps, tickle your taste buds. This week we’ve got word of some seriously drool-inducing new menus, a spicy culinary showcase and a new southern outpost for one of our faves …
Mirror, mirror, on the wall, what’s the most delicious high tea of them all?
This April, QT Gold Coast’s QTea High Tea is getting a magical makeover inspired by the new Snow White film, and it’s guaranteed to be the fairest (and most delicious) of them all. The award-winning culinary team has crafted an enchanting spread of sweet and savoury bites, including an activated charcoal choux pastry cauldron and The Enchanted Forest, complete with chocolate mushrooms and edible butterflies. And the pièce de résistance? The Poison Apple – a delicate chocolate shell hiding a ‘pomme verte’ compote that’ll mesmerise with every bite. For $69 per person, you’ll be treated to espresso coffee, tea or QT’s colour-changing cauldron tea, served hot or iced. Little ones (ages 5-12) can join the fun too, with their own special spread for $39. Don’t miss out on this spellbinding high tea experience! Find more information on the Enchanted High Tea here. To book email [email protected]
Embark on an odyssey of Sri Lankan flavours with Citrique’s new Chef Spotlight series
Ready your taste buds for an adventure. JW Marriott Gold Coast Resort & Spa’s signature restaurant, Citrique, has launched the next iteration of its popular Chef Spotlight series, which highlights the heritage, flavours and ingredients of regions around the world. Next on the culinary cruise is My Sri Lanka Spice Trail, created by renowned Sri-Lankan Australian chef Peter Kuruvita in collaboration with executive chef Paul Smart, explores the rich heritage, flavours and stories of Sri Lanka through vibrant, aromatic dishes. Guests can enjoy a range of indulgent offerings, from spiced roasted chicken and tamarind-glazed barramundi at the weekend buffet to a la carte options like Goroka-glazed beef-short rib and butter-poached king prawns. Complemented by a cocktail menu featuring Dilmah Watte tea infusions, the My Sri Lanka Spice Trail offers a sensory experience that connects diners to the heart of Sri Lankan cuisine and culture. This unique culinary journey is available until April 27, 2025. Book a table here.
Calling all bougie boys and girls – The Langham has unveiled a pampered pet package
The Langham Gold Coast is rolling out the red carpet for four-legged guests with its new Pampered Pet Package, ensuring your very good boy or girl can enjoy a five-star stay alongside you. Starting Thursday March 27, for a pet fee of $220 per night, your pup will receive a plush in-room bed, bowls, valet parking, a premium $80 food and beverage credit and even a special take-home gift. Plus, the package is available across the majority of room categories (with the exception of the Chairman Suite, Presidential Suites and Penthouses) making sure pets feel just as pampered as their owners. And if that wasn’t enough, a Private Dining Dog Menu is also on the horizon! To book the Pampered Pet Package, get your paws over here.
Image credit: Sarah Paget
Oui oui! Le Petit Chef unveils a delicious new menu
Inspired by the romantic, candle-lit eateries of Paris, where indulgent French delights are served in intimate settings, Le Petit Chef’s new menu promises a similarly enchanting experience, blending classic flavours with modern finesse. Le Petit Chef’s new menu is crafted by Arthur Duvillier, whose 14-year cheffing experience infuses each dish with expert technique and culinary creativity. To start, guests can indulge in luxurious offerings like Caviar Perle Noire served on a spoon, foie gras paired with homemade gingerbread and cherry chutney, or a classic pate en croute, featuring duck, pancetta and pork wrapped in a golden crust. The entrees shine with delicacies like escargots au beurre persillé (snails with persillade butter) and a rich soupe facon Paul Bocuse, soup inspired by Paul Boccuse in 1975 with foie gras, wild mushrooms, truffle and chicken, hidden by a puff pastry). For mains, the signature beef rossini, featuring eye fillet topped with pan-fried foie gras and truffle beef jus, and duck a l’orange with truffle pomme puree and roasted baby carrots, are standouts. Each dish is designed to offer a taste of indulgence while embracing the French philosophy of savouring each bite and enjoying good company, usually with a glass of wine in hand. Ready to wine and dine? Book a table here.
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Image credit: Selena Evison
Choose your own adventure with Pipit’s new a la carte menu
Pipit Restaurant in Pottsville is shaking things up with a brand-new a la carte menu, offering lighter, customisable options for lunch and Monday dinner alongside their renowned set menu. Known for showcasing the best of Northern Rivers’ local produce, sustainable seafood and wood-fired cooking, Pipit’s seasonal offerings now allow diners to choose their own culinary adventure, with dishes like smoked mahi mahi with finger lime, paperbark-smoked lobster dumplings and pasture-raised duck with delicata squash. With a focus on sustainability and fermentation, Pipit’s creative and unique flavours are all made from scratch, offering a true taste of the region’s vibrant ingredients. Whether you opt for the full set menu or go a la carte, you’re in for a memorable foodie experience.
Burleigh fave Piada Co is heading south to open a second outpost in Byron Bay
The Deli by Pepe and Burleigh Gelato Co. are both highly regarded in their respective culinary corners, so when they partnered up for a new Italian noshery in a pocket of Burleigh Heads, we knew it would be amazing. With things ticking along nicely, the crew began scoping other spots and stumbled upon the perfect pad at Habitat Byron Bay. We’re yet to hear about the specifics of the new space, but you can expect Piada Co’s famous piadinas, suppli (which are like giant arancini balls filled with gooey cheese), burrata bowls, and of course, the famous frappes. We’re also told there will be a new dinner menu with the addition of pizza, pasta, desserts and an exiting bar menu. We can’t wait! The Byron Bay outpost is expected to open early April.
Got a hot tip for us? Shoot us an email at [email protected], we’d love to hear it!