Videre’s Spring Menu

Spring brings renewal, not only to nature, but also to menus across the coast.

Revelling in the flesh flavours and colours of new growth, chefs leave the heartier comfort food of winter and search for brighter, more vibrant springtime fare. Youthful fresh dishes using in season fruit and vegetables provide a transition into the lighter dishes of summer. Asparagus, snow peas, beetroot, melons and berries make their way onto menus, as well as fresh flowers.

Located on Level 21 of the RACV Royal Pines Resort, Videre boasts postcard views of the Gold Coast skyline, its basin-like metropolis and fringing hinterland. Below the restaurant stretch the resort’s magnificent grounds on one side, the Commonwealth Games 2018’s Metricon Stadium venue on the other. It’s a stunning backdrop to Videre’s food.

In the hands of the hugely talented Head Chef Grant Parry, Videre follows a seasonal menu using fresh local produce.

Leading the team at this hatted restaurant, Grant Parry had gained solid experience in Australia (in Manly Pacific’s Parkroyal, CBD, est, Level 41 and Quay) before heading overseas to work at Claridge’s, where he was Head Pastry Chef for Gordon Ramsay, the Hilton Dubai, Hilton Northolme Seychelles and Qatar.

Videre shows off Parry’s European-inspired cuisine, offering a la carte dining or degustation menus with matched wines. Displaying stellar skills and perfect presentation, his meals are a delight.

“Everything is on the plate for a reason,” he’d told us earlier. “Nothing is there by chance… It’s all about flavour, choosing each ingredient with care to make each dish the best it can be.”

At Videre’s invitation, we dine on a range of dishes that show off the spring menu:

Oysters with caviar and lime dashi dressing

A garland of marinated tuna with black sesame, radish, crème fraiche and roast chicken dashi

Delicate handmade Noosa spanner crab tortellini with sweet corn and ginger emulsion

Master stock poached chicken with celeriac remoulade and confit egg yolk

Pan roasted salmon with heirloom potatoes, confit kipfler potatoes and sauce antiboise

A stunningly presented vegetable tart with artichoke purée and braised vegetables; one of the dishes on the vegetarian degustation menu

Pan roasted veal sweet breads with apple and onion purée and macadamia nuts

Pan roasted lamb loin with snow pea tendril pesto, green pea and feta salad, dressed with lamb jus

Though Chef Grant is the master of dessert, on this occasion he hands over the task to one of the floor staff. It’s a bold but calculated move.

Videre is one of the few restaurants to utilise the art of gueridon service, the theatre of food, where food is made at the table.

At Videre, this takes place through seasoned career Maitre d’ Alex Scottney, one of the few remaining waiters on the coast with these ‘old school’ skills. Bringing the ingredients to the table on a moveable trolley, Alex prepares exquisitely light Crepes Suzette for us, flames them in brandy and serves them in front of us, to be enjoyed with a Strom and mango cocktail.

It’s the perfect end to an indulgent meal.

Royal Pines Resort, Ross Street, Benowa, Ph: 07 5597 8700

Open: Wed – Sat 6pm to late; High tea: Sat and Sun 11am, 12pm, 1pm

NOTE: On Wednesday and Thursday nights, for a limited time, the ‘Locals and Residents Special 3-course menu’ including a glass of selected wine is available for only $59 per person. A la carte: 3 courses $71.50.

Videre also offers an indulgent high tea on Saturday & Sunday.

Read our last review of Videre here.

Good Food Gold Coast dined as a guest of Videre.

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Benowa Catering Coffee & Tea Degustation Dessert Dinner High Tea Hotels International Licensed Main course $25 to $40 Restaurants Set price Vegetarian , , , , , , , , ,

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