JW Marriott Gold Coast Resort & Spa introduces a selection of nourishing food & beverage concepts

JW Marriott Gold Coast Resort & Spa is excited to unveil an exceptional line-up of food and beverage concepts, which will open along with the highly anticipated resort on Sunday, 20 December 2020. Under the direction of Head of Culinary, Paul Smart, the property will introduce six new venues, including two feature restaurants, Misono and Citrique; a Japanese whisky bar, within Misono; lobby lounge and bar, Chapter & Verse; JW Market and the Pool Pavilion. Food and beverage experiences will also include Savour by JW in-room dining and a JW Garden.

True to the JW Marriott brand’s philosophy, each venue is designed to nourish the soul, incorporating mindfully selected cuisines, local and seasonal produce, sustainably sourced ingredients; all combined with design-led interiors and superior service.

Paul Smart joins the JW Marriott Gold Coast Resort & Spa following two decades working for well-established and respected restaurants across the globe. Most recently, Paul was Executive Chef at the Sofitel Legend Metropole Hanoi, where he led the kitchen teams across ten prestigious venues. Previous roles have also seen him work in the kitchens of SO Sofitel Bangkok and The Ritz in London. Paul returned to the Gold Coast in July 2020 to join JW Marriott’s pre-opening team, and now provides his creativity and expertise across all food and beverage venues to deliver on the high brand standards, whilst also championing their local environment.

Paul said, “I’m thrilled to be working on such an exciting project and opening, which will not only debut the JW Marriott brand in the market but also bring a new level of luxury and dining experience to the Gold Coast. Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight. I’m extremely passionate about sourcing sustainably and locally so this role was an obvious fit for me and I look forward to sharing what we’re extremely proud to have created with our future guests.”

JW Marriott Gold Coast Resort & Spa’s General Manager, Ravinder Dhesi said, “We’re so pleased to have Paul’s culinary expertise, creativity and connections in the team to help bring our vision in the kitchen and food and beverage venues to life. His international reputation working in luxury venues, together with his experience in sourcing local, will ensure we deliver something truly exceptional and like nothing else available along this stretch of the Gold Coast.”

JW Marriott Gold Coast Resort & Spa’s new culinary experiences include:

Inspired by the playful, youthful language of the streets of Harajuku, Misono presents a laneway of experiences, transitioning from an intimate izakaya and live sushi bar, to a sophisticated whisky bar with outdoor terrace and spirited teppan dining experience.

From the sushi bar’s variety of freshly prepared sushi maki, sashimi, nigiri and tempura options, and the teppan chef’s flying rice, to savouring sips of rare Nikka Whisky in the bar, each venue presents a distinct offering that can be enjoyed independently or in a progressive dining experience tailored to the guest.

The restaurant’s famous teppan experience is a highlight and presents an inescapable display from the highly skilled teppan chefs, lead by Head Chef Henry Bongay, showcasing intricate knife work and interactive theatrics perfect for the whole family. Diners can also now enjoy an elevated teppan dining experience just for adults in a private room, showcasing matching sake, sophisticated flavours and performance.

Driving guest interaction and discovery, Misono will offer lessons in seafood preparation, including the skilled artform of sashimi. Delivered by trained chefs, classes will be available for the whole family, even the option to use your own freshly caught fish.

Misono is a place to experience something surprising and different, yet remains connected to the local environment through quality produce and presentation. It’s this combination of specific Japanese cultural elements and local interpretation that makes Misono so unique and a firm local favourite.

Misono is open Tuesday through to Sunday for dinner from 5:30pm.

Citrique is built on the reputation of delivering consistently chic all-day dining experiences. Famous for its breakfast, brunch and seafood market experience, the venue attracts both locals and hotel guests with its fresh and locally sourced, contemporary cuisine. Dynamic and immersive, the restaurant’s rich atmosphere is elevated through active, open kitchens; interactive live stations, including wok station and pizza oven; and signature at-table preparations.

Re-imagining seafood, Citrique successfully turns expected staples into elevated surprises, sourcing a selection of the best freshly caught seafood and local produce daily for the ultimate sea-to-table experience. Dining is enriched with matching wines and food stories from the local producers, layering place, education and interactive provenance.

Cocktails with purpose are also on the menu, and have been designed using locally sourced beverages and featuring ingredients from the resort’s own JW Garden. The implementation of a wine ambassador program, which has been expertly crafted to invigorate, renew and calm the mind, offers the ultimate indulgence.

Citrique is open daily for breakfast from 6:30am to 10:30am and dinner Monday through to Saturday from 6pm.

Citrique’s elevation under the JW Marriott brand includes the addition of a signature JW Market – a café and marketplace that fosters authentic connections to locally crafted products and produce.

Championing local farmers and producers, JW Market boasts an array of fresh produce from cold cut meats from the Scenic Rim, to aged cheeses and flavoured fudge from Tamborine Mountain and everything in between. In addition, JW Market sells thoughtfully curated products homegrown in the JW Garden for guests and locals to enjoy or purchase as keepsakes, including jars of the resort’s lavender honey, rosemary salt, thyme and garlic-infused olive oil and homemade chilli oil.

A breakfast-style menu will also be available at JW Market, including freshly made pastries, fruits and yoghurts and a homemade JW granola.

JW Market is open daily 6:30am to 5pm.

Chapter & Verse raises the bar by bringing together interest and energy with experience, drawing people into its welcoming open-plan space featured at the heart of the lobby but also expanding into the outdoor pool area. Accommodating a variety of modes and customers through the day and night, the all-day bar serving share plates and an exquisite drinks menu is designed as an intimate experience for guests to enjoy time together. Here, guests can sip on uniquely crafted cocktails that support local initiatives, integrating purpose and experience. In-house infusions will also be available, with unique flavours on offer created using local,  native flowers and herbs. Personalised infusions for guests will be available on request.

The high tea in Chapter & Verse is a tradition that has been elevated using local ingredients sourced from the base of the Hinterland up to Mount Tamborine. The echoes of birds and tranquillity in the naturally calm environment have been used as inspiration to create each homemade product. Starting from $59pp with House Chandon or $69pp with French Premium Champagne, the high tea menu features a Hinterland wild mix berry tart, Bowen mango and passionfruit mousse, Tamborine Mountain grilled vegetables with JW Garden basil pesto and a signature Chocolate Griffin to represent JW Marriott. The menu also includes Bubble Tea (Jasmine tea, dark or with a splash of milk) served with tapioca pearls and ice.

Chapter & Verse is open daily from 11am.

JW Marriott Gold Coast Resort & Spa is home to a striking aquatic area, which includes a tropical lagoon pool lined with white sand beaches, cascading waterfall and a fresh water pool with a spa.

Serving guests poolside, is the Pool Pavilion along with its eye-catching, retro food van. Vibrant street food created using local produce will be on the menu here, bringing a touch of dynamic Asia to the outdoor pool environment.

Light healthy meals, drinks, and divine cocktails and mocktails featuring a variety of local suppliers will also be offered on the menu. Items include a mouth-watering pulled chicken taco (Scenic Rim, QLD), grilled prawn salad (Mooloolaba, QLD) and a pork banh mi (Bangalow, NSW).

For a day on the water with a side of relaxation, guests can also enjoy poolside cabanas that line the lagoon edge, with an exclusive poolside bar and cocktail menu delivery.

The Pool Pavilion is open daily 8am–5pm.

Savour By JW In-Room Dining is available to all hotel guests throughout the day, featuring a breakfast, day-long dining and kids menu. Heroing local fresh produce, the in-room dining offerings are based on the Citrique and Chapter & Verse menus.

The nourishing breakfast menu includes a balanced offering to start the day. Guests can choose from a wide selection of tasty options including seasonal, fresh fruit; Green Power Bowl with green leaves, JW Garden herbs, green beans, avocado, tomatoes, almond and native honey soy dressing; or an Applewood smoked salmon with herb cream cheese, red onion, capers, seeded bagel, along with a classic selection of eggs, meats and pastries.

The day-long dining menu includes a variety of healthy and fresh options, including a JW Salad, Bay bug dumplings, and chilled spanner crab, along with classic favourites such as burgers, pizza and pasta.

A dedicated children’s menu offers a wide variety of pizza, pasta, tacos and artful desserts, including a banoffee pie and chocolate gold bar.

The resort’s signature JW Garden enables a farm-to-table concept for the food and beverage venues, allowing chefs to elevate their menus sustainably with seasonal herbs, edible flowers, fruits, and vegetables. Featuring fruit trees, herbs, a native bee house, and worm farm, the JW Garden will offer daily experiences and activities for guests at the resort, who are able to walk through the gardens and see the fresh produce used in the resort’s menus firsthand. Head of Culinary, Paul Smart will host regular garden tours and onsite cooking classes demonstrating creative ways in which the seasonal produce can be used.

JW Marriott Gold Coast Resort & Spa marks the debut of the JW Marriott brand in Australia. The resort is set to open on 20 December 2020, following the $35 million renovation and rebrand of Queensland’s iconic Surfers Paradise Marriott Resort & Spa. For more information visit www.jwmarriottgoldcoast.com.

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