As the sun emerges from behind the clouds and rain blesses the parched wintry land, we know that spring has arrived. Birds are nesting and gardens spring to life with new crops.
Perched up on the 21st floor of RACV Royal Pines Resort, Videre enjoys a bird’s eye view of the Gold Coast and hinterland. It’s a landscape of green across the resort’s golf course, the skyline of the Gold Coast framing the view.
To chefs, such as Videre’s Chef de Cuisine Grant Parry, spring means flowers and new green spring vegetables. It’s a menu he’s been working on all winter, inspired by the rebirth of his home garden. It’s time to move away from comfort food with a brightening lighter fare of spring herbs and produce.
In the menu’s three-month formation, each dish is tested by the team. Is it delicious? Does it truly display the flavours of the produce? How can the level of the dish be raised to reach perfection?
It’s a menu that has caught the attention of international reviewers, including the judges of French restaurant guide Gault & Millau, with Videre a Queensland Finalist in their 2019 Restaurant Guide as both Regional Restaurant of the Year and Best Restaurant in a Resort or Casino.
Here’s a glimpse at some dishes in Videre Restaurant’s exceptional spring menu.
Complimentary bread and olives – sourdough + Pepe Saya hand-rolled butter, Manzanilla + native olives
Blackman Bay oysters – cured ocean trout, pickled ginger dressing
“They’re really sweet, these oysters,” Parry tells us, “with the cured trout and dashi pickled ginger dressing taking the oysters somewhere different.”
Fraser Coast spanner crab brik – coriander, avocado, young herbs, petals
“It’s a dish that people love,” says Parry, “the crunch of the brik [which he says he learned to make in Sydney’s Forty One], the richness of fresh crab and fresh spring herbs.”
Curried sweet breads – chili caramel, parsnip puree, pickled baby vegetables
“Springy, vibrant and flavoursome, this dish is influenced by my garden at home – four different types of carrots, nasturtium and flash-pickled cos lettuce.”
Atlantic salmon – pepper paste, finger lime, native honey infused QLD blue pumpkin, pumpkin consommé
Spiced lamb rump – eggplant caponata, confit cherry tomatoes, lamb fat and sherry vinegar dressing
Beef fillet – presented pink, sea urchin butter, braised turnips, black fungi
[Is there better steak than this? The richness of the butter, the earthiness of fungi, the jus… Perfection!]
Valrhona chocolate parfait – Baileys infused mud cake, candied cocoa nibs
Chamomile and bee pollen panna cotta – champagne strawberries, mint, crisp meringue
[Still one of my favourite dishes, along with the Beef fillet and Crab Brik. It’s the contrast of creamy panna cotta with brulee topping and perfect raspberry two ways that makes this dish such an achievement.]
Cheese Plate – local artisan and award-winning Australian cheeses hand selected by cheesemonger Adam Hussein (Tintenbar triple cream brie, Pyengana clothbound cheddar and the award-winning Berry’s Creek buffalo blue when we visited).
Open: Wed – Sat 6pm – late; High Tea – Sat, Sun 11am – 1pm
For bookings Ph: 07 5597 8700 or email [email protected]
Prices at time of publication: 7-course tasting menu $90pp, with matching wines $145pp. Midweek, a set Two course menu is $49 and Three course set menu $59.
Note: Good Food Gold Coast dined as a guest of Videre.