Head Chef Grant Parry, who previously worked with Gordon Ramsay in London, brings a wealth of experience to Videre, the jewel in the crown of the spectacular RACV Royal Pines Resort.
The stunning views looking back towards the Gold Coast and over the championship golf course set the tone for the fine dining experience that is delivered in the elegant and stylish multilevel room.
The cauliflower velouté, with a trio of choux pastry spring thyme canapés, showcases the skill set in the kitchen. Similarly, nicely caramelised curried sweetbreads, with chilli caramel, parsnip puree and pickled baby vegetables, deliver a noteworthy balance and depth of flavour that astutely counterpoints the sweetness and spice. The vibrantly presented Fraser Coast spanner crab brik, garnished with coriander, avocado, young herbs and petals, is a generously portioned dish, like the signature pressed belly of pork, with chargrilled apple velvet and crackling crumble. Beef fillet with sea urchin butter, braised turnips and black fungi is a solid savoury combination.
PSST! The impressive resort offers not only accommodation, but also a wide range of activities, so plan a stay-over around your meal.