Citrique at JW Marriott Gold Coast Resort & Spa

WE’RE SMITTEN WITH CITRIQUE’S BRAND NEW WINTER MENU

No one does winter like JW Marriott Gold Coast.

What’s the best thing about winter? We have to say it’s hitting up our favourite restaurants and eating our way through their winter menus, especially the unbelievable Citrique at JW Marriott Gold Coast Resort & Spa. We are unapologetically smitten with its consistently chic dining and have goosebumps just thinking about the winter inspired dishes that await.

Now we’ve all experienced the ultimate ocean and paddock to plate goodness of Citrique’s award-winning seafood buffet (and if not, are you even a true Gold Coaster?!), but have you sampled the fresh contemporary a la carte offerings? Never failing to incite a chorus line of ‘wow’ and ‘yum’ from guests young and old, the five-star food and service is renowned. Complemented by the exquisite restaurant location and just the right amount of fancy, the only thing whiter than our winter legs are the serviettes on the beautifully set tables. Diners will not be able to get enough of the special winter additions, but remember guys, you only have a few months to taste each and every delectable dish. We’re starting with the Slow Braised Pork Belly with truffle pea puree and caramelised apple because these three flavours together will knock you out cold! Or, perhaps we’ll opt for the Confit Duck Leg with 65-degree egg, truffle orzo and parmesan foam because is it just us, or does everything taste better with truffle?

The winter wonder doesn’t stop there though, with jaw-droppingly good Short Rib, Roasted Venison, Pan Roasted Barramundi and Roasted Lamb Rack. Plus

of course there are the usual crowd pleasers guaranteed to delight whether it’s 30 or 13 degrees, the latter similar to an Arctic apocalypse for native Gold Coasters. We’re talking the ever-popular Oven Baked Snow Fish fresh from the southern oceans of Tasmania, with wood-fired cauliflower, lemon zest, dukkha crumble and white miso sauce. Or, for something more petite, it’s hard to pass up the Seared Sea Scallops from Hervey Bay with citrus salad and caviar beurre blanc, or our pick, Bay Bug Dumplings from Moreton Bay with bisque sauce, kaffir lime, coconut sambal and fresh snipped herbs from the JW Garden.

Want to invite your group along for a meal to remember? Maybe you have a birthday on the horizon, some sort of celebration to plan, or it’s simply Saturday night and let’s be honest, this is a good enough excuse for any of us. Executive Chef Paul Smart has curated a mouth-watering degustation and thank GOD oversized blazers are in for obvious reasons. Anything this visionary chef cooks up (literally) will blow our minds and this is no exception. The seasonal degustation is $129 per person including still or sparking bottled water, and designed to be experienced by a table of fine food-lovers. Crafted using only the best locally sourced products as inspiration, get the intel from your friendly waiter about the current seasonal eats on offer.

So, drop everything (except that bottle of winter-warming shiraz), because Citrique is coming in hot – despite the cold – with its exclusive winter eats. For an extra injection of indulgence, why not level up to a staycation and enjoy all the JW Marriott Gold Coast Resort & Spa has to offer. Perfect for a whirlwind winter romance or a fail-safe recipe for love at ‘frost’ sight. Where: 158 Ferny Ave, Surfers Paradise. When: Breakfast daily from 6.30am-10am, Seafood buffet lunch 12pm-2.30pm Saturday and Sunday. A la carte dinner 6pm-9.30pm Monday to Thursday. Seafood buffet dinner 6pm-9.30pm Friday and Saturday. Degustation Monday to Thursday 6pm-9.30pm.

Words by Bianca Trathen Story sponsored by JW Marriott Gold Coast Resort & Spa

RESERVE YOUR TABLE

Citrique is coming in hot – despite the cold!