Summer on the Gold Coast means lots of things, but most of all, it means al fresco drinking and dining under the sun’s glorious rays.
So, in order to fully equip us for all things summer feasting and sipping, we’ve teamed up with The Star Gold Coast to shed delicious light on the new summer and cocktail menu at Garden Kitchen & Bar, curated by Chef Chris McLeay, that’s ripe for the picking.
Perfect for shared entrees or a light meal with friends over some drinks, Garden Kitchen & Bar boasts mouth-watering morsels like Milly Hill lamb shoulder croquettes served with Roma tomato relish and Gruyere polenta chips with aioli and pickled herbs.
If you’re after something a bit more substantial you can feast on tempura spanner crab puffs filled with Mooloolaba spanner crab and served with chive crème fraiche and salmon roe, Hiramasa kingfish ceviche with paw paw, crispy quinoa and citrus dressing or our absolute favourite, Borrowdale pork belly with fig jam, apple and dehydrated crackle. Good luck saving space for the main course.
If you haven’t overdone it on the starters (we don’t blame you), there’s plenty of delicious, fresh and seasonal mains to choose from. We’re loving the fresh miso-basted pan-seared salmon with compressed daikon, seasonal baby vegetables and tempura zucchini flower and the free range chicken breast with sweetcorn textures, farro, buttered snow peas and chicken jus.
If you’re in the mood for something that packs a punch, the Oakey Angus Reserve eye fillet 200g tenderloin with flavour of celeriac, artichoke crisp and port jus is a must order as well as the succulent Milly Hill lamb shoulder with truffle potato purée, roasted garden carrots, and selection of garden specialty sauces. That’ll do us.
Seafood lovers fear not, as Garden Kitchen & Bar is loaded with fresh and delicious options. For $90 per person you can gorge yourself on Coffin Bay oysters, Mooloolaba king prawns, Tasmanian house smoked salmon, Northern NSW hiramasa kingfish served with citrus and wasabi, Moreton Bay Bugs alongside cocktail sauce, lemon and cabernet sauvignon mignonette. We’ve officially died and gone to seafood heaven.
If you’re after something even more boujee than that (yes, it’s possible), you can feast on the Indulgent Seafood Experience for $150 per person. Prepare yourself for Coffin Bay Pacific oysters kilpatrick, Kinkawooka mussels, Great Australian Bight deepwater flathead, Mooloolaba chargrilled trawler caught prawns, Tasmanian crispy salmon skin salmon skin, Signature fatboy chips and of course, tartare sauce and aioli.
The wrap-up wouldn’t be complete without the special mention of Garden Kitchen & Bar’s whole new range of summer cocktails. Essential on a warm summer day or alongside a delicious meal, our favourites are the Strawberry and Rose Moët & Chandon Piccolo, featuring Beefeater Pink Gin, rose water, frozen blueberries and a token for a Moët & Chandon Piccolo which you get yourself from their very own Moët & Chandon machine.
Other crowd favourites are the hibiscus and passion fruit champagne cocktail, grapefruit and elderflower spritz, blood orange and sage collins and Moët & Chandon Champagne Sangria. Our taste buds are already dancing.
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