The winter menu builds on Citrique’s reputation of delivering nothing but the freshest produce, locally sourced from Australia’s most renowned growers and merchants. Foodies from across the Gold Coast and wider Queensland are encouraged to come and experience the venue’s culinary prowess for themselves and embark on the flavour-filled five-course chef’s degustation. The menu, crafted by the venue’s brilliantly talented executive chef Paul Smart, features dishes made with local produce and fresh ingredients – all of which can be paired to perfection with matching wines. Course one will see you sink your fork into Moreton Bay bug dumplings swimming in bisque and sip a glass of zesty Heggies Vineyard riesling from Eden Valley. Next up, enjoy a mouth-watering slow-braised pork belly with truffle pea puree, caramelised apple and a Rabbit Ranch pinot noir (be sure to ask your waiter about Rabbit Ranch’s unique history). Course three will have you sipping on Yabby Lake chardonnay as you salivate over oven-baked Tasmanian snow fish with crisp, woodfired cauliflower, dukkah crumble, and white-miso sauce.
The main affair is a meltingly-tender roasted lamb cutlet with mint gel, pomme puree, baby turnips and chimichurri jus paired with an easy-to-drink Maxwell Silver Hammer shiraz. Finally, bring this exquisite culinary journey to a delicious conclusion with the JW raspberry root beer. This 1927 recipe plays hommage to the JW Marriott roots, serving rose petal crumbs, white chocolate, poached rhubarb, popping candy and a Gram-worthy berry bubble burst – best enjoyed with a glass of Jansz sparkling rose. This decadent feast is $129 per person, plus $49 if you wish to include paired wines, and will be available from Monday to Thursday each week. This is fine dining you definitely won’t forget in a hurry – unless, of course, the matching wines taste a little too good. Bon appétit!
Jump over to our Stumble Guide for booking details.