JW Marriott Gold Coast reveals six dining concepts

JW Marriott Gold Coast Resort & Spa has unveiled its line up of food and beverage concepts ahead of the property’s 20 December opening, which follows a $35 million renovation and rebrand of Queensland’s Surfers Paradise Marriott​ Resort & Spa.

Six venues will launch under the direction of Head of Culinary Paul Smart. Two feature restaurants, Critique and Misono, will sit alongside several other concepts including a Japanese whisky bar (within Misono); lobby lounge and bar Chapter & Verse; JW Market; and the Pool Pavilion. In-room dining, Savour by JW, and JW Garden will also provide food and beverage experiences for guests.

All venues will integrate cuisine with local and seasonal produce and sustainably sourced ingredients.

Japanese restaurant and whisky bar Misono is inspired by the streets of vibrant Tokyo suburb Harajuku. Open Tuesday through to Sunday for dinner from 5:30pm, the venue will offer an intimate izakaya and sushi bar experience as well as an upmarket whisky bar with outdoor terrace and teppanyaki.

The latter will see guests enjoy spirited theatrics from teppanyaki chefs, lead by Head Chef Henry Bongay. An elevated teppanyaki experience will be on offer in a private room, showcasing matching sake, sophisticated flavours and performance.

Misono will also provide lessons in seafood preparation, such as the art of sashimi, delivered by trained chefs.

Open for breakfast and dinner, JW Marriott Gold Coast Resort & Spa’s second restaurant Critique will offer a brunch and seafood market experience, featuring active, open kitchens; interactive live stations, including a wok station and pizza oven; and signature at-table preparations.

Staples will be elevated using a selection of freshly caught seafood and local produce daily for a sea-to-table experience. Matching wines and food stories from the local producers, will layer place, education and interactive provenance.

Cocktails have been designed using locally sourced beverages and featuring ingredients from the resort’s own JW Garden, while a wine ambassador program has been crafted for indulgence.

JW Market will come under Critique’s umbrella, creating a cafe-cum-marketplace for guests to connect with local products and produce. Alongside a simple breakfast offering of fresh pastries, fruits and yoghurts and homemade JW granola, the market will champion local farmers and producers, offering everything from Scenic Rim-sourced cold cut meats to aged cheese and fudge from nearby Tamborine Mountain. Products from the JW garden will be up for grabs too, including lavender honey, rosemary salt, thyme and garlic infused olive oil and homemade chilli oil.

Lounge and bar Chapter & Verse will accommodate guests all day, dishing up share plates and drinks menu featuring cocktails crafted using local, native flowers and herbs. High tea will also be on offer, with the menu including 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. Bubble Tea (Jasmine Tea, Dark or with a splash of milk) served with tapioca pearls and ice will also be on offer.

The resort’s in-room dining service, Savour By JW, will be based on the Critique and Chapter & Verse menus.

A retro food van will park poolside, serving street food using local produce. Think light, healthy meals such as pulled chicken taco (Scenic Rim, QLD); grilled prawn salad (Mooloolaba, QLD); and a pork banh mi (Bungalow NSW).

JW Garden enables a farm-to-table concept for the food and beverage venues, providing chefs with access to 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, including gardens tours and cooking demonstrations hosted by Chef Smart.

“Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight,” said Smart, who has previously worked at Sofitel Legend Metropole Hanoi, SO Sofitel Bangkok and The Ritz London. “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 marks the debut of the JW Marriott brand in Australia.