Friday, March 30, 2012

Seduced by Seaduction Restaurant - Surfers Paradise

Our Editor-in-Chief Rhonda Bannister heads to the Gold Coast, and dishes on her idea of culinary perfection after a meal at the fabulous new Seaduction Restaurant. Here's what she had to say about a night out at the Gold Coast's latest dining sensation:
Trained in some of the finest Michelin Star restaurants of Europe and having spent the last ten years as Executive Chef for Palazzo Versace, the totally charming and multi-talented chef extraordinaire, Steve Szabo, along with his (very) good looking kitchen brigade, is dishing up some amazing taste sensations at the equally amazing Seaduction, the signature restaurant at the luxe Sea Temple Resort

This stunning resort is a part of the new Soul building which rises like a gleaming beacon of modernity on the shores of the Pacific Ocean, and - as a long time Gold Coast fan - I have to say it's a pleasure to find such a brilliant new resort helping to revitalise the heart of Surfers Paradise. I'm sure that this elegant new restaurant will do the same for the coast's rather jaded reputation for fine dining – with Steve's mastery of menu design and cuisine creativity and the fabulous interiors designed and furnished by Robertsons Interior Design, it really can't fail. 

The hardest test for any chef is the food and wine matching of a degustation menu but when they get it right, it's culinary heaven – which perfectly sums up our evening at Seaduction. 

We started our six courses with a tuna and avocado roll studded with sand crab and served with an unusual olive oil powder – something to get the taste buds going and definitely not your usual sushi roll. This was accompanied by a glass of my favourite Champagne, Ruinart. Next came a handmade tortellini of goat's cheese with baby beetroot gel, the creaminess of the cheese made zesty with the addition of mandarin and burnt butter – the Domaines Schlumberger Reisling a perfect companion.

The seared scallops served with braised pork cheek and sweet corn custard and mushroom foam was a taste sensation while the Atlantic salmon confit, slow cooked at 50 degrees, served with cucumber caviar, apple aoili and truffle salsa was a mind-blower. Could it get any better? You bet it did!

Have you ever tried crispy pig's ear served with twice cooked pork, a bean puree, white asparagus and Guinness bubbles? ... either had I and I'll admit the ear threw me off just a little, but it was delicious and made even tastier by the characteristic fruity flavours of a glass of  Spanish Tempranillo. 

By now I'm starting to feel like the goose being fattened up for Pâté de foie gras but there's a desert of Chocolate Pave served with sheep milk yoghurt spheres and a glass of Mr Riggs "Sticky End" Viognier with my name on it so, throwing all caution to the wind, I managed to get to the end of one of the finest degustation meals I have enjoyed, while being kept amused and educated about the food and wine by our charming waiter.

If you're not in the mood for so much excellent food in one sitting, the lunch and dinner menu  features courses from the degustation menu in entree and main sizes plus other deliciously tempting plates. 

Seaduction will become a Gold Coast dining institution with a loyal, local following and if you're coming to the Gold Coast as a holiday visitor, make sure you put this restaurant on your list of must-do's for a night out - you won't be disappointed. 

Words: Rhonda Bannister

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