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Indulge In The Ultimate Foodie Spread At This Iconic Coastal Destination

By Sophie Oddo
30th Jan 2020

With summer weather here for the long haul, we thought it was best to keep the summer celebrations going with a deep dive into one of our favourite foodie spots on the coast.

Still serving up the succulent goods is The Star Gold Coast’s, Nineteen at The Star, set 19 floors above our beautiful coastline, it also serves up a pretty remarkable view too. 

Recently unveiling their new summer menu crafted by Executive Chef, Uday Huja, you can be sure to enjoy coastal dining on a whole new level. 

Charcoal Sensations

Having recently just installed a brand new state-of-the-art charcoal oven, make sure to prep you pallette for a drool-worthy charcoal menu. We're loving their roasted oysters, including Rockefeller Oysters with spinach, pernod and spring onion, Smokey Oysters with barbeque, bacon and garlic butter as well as Casino Oysters complete with capsicum butter, parmasean and sourdough crumbs.

You can also feast on flavoursome Mooloolaba King Prawns with garlic butter and parmeasean, or mustard cream and kari leaves. If you're still craving more, make sure to order the Coquilles St.Jacques scallops with fine herbed butter or go all out on the Rock Lobster with miso glaze or garlic butter crumbs.

Home-Grown Fare

If seafood isn’t your thing, you’ll be glad to know Nineteen at The Star serves up an unparalleled selection of prime range, grass-fed and wagyu Australian meat.

Stick your fork into grass-fed Cape Grim beef from Tasmania including 300g Scotch Fillet and 200g Eye Fillet or grain fed Stockyard beef from Queensland, with 300g rare to well done slow roast prime rib. Wagyu fans get ready for 200g 9+ MBS wagyu oyster blade ‘Kiwami’ (a full bodied wagyu) and 400g 9+ marble grade wagyu sirloin ‘Kiwami’ for two. Let the meat sweats ensue.

Editor’s note: This article is sponsored by The Star and proudly endorsed by Urban List. Thank you for supporting the sponsors who make Urban List possible. Click here for more information on our editorial policy.

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