Flying high at Videre
Ready to greet you at Videre, the signature restaurant at the RACV royal pines resort, is a magnificent view of the Gold Coast. At night, being on the 21st floor from the restaurant, the hinterland view from the cocktail bar is spectacular.
On arrival we were greeted by Restaurant Manager Coby Fantini who not only makes you feel special and welcome but also has amazing wine knowledge.
After being seated I was introduced to Chef de cuisine Grant Parry who brings considerable experience to his role. Grant was part of the opening team at highly successful Melbourne restaurant EST. After two years he moved on to work with Sydney profile chef Peter Gilmore of Quay. I asked for a tasting menu and asked if Cody could match with tasting wines.
With this knowledge in mind I knew we were in for a culinary journey. Our first course was a trio of Blackmans Bay oysters with cured Ocean Trout and marinated jellyfish, a delicate combination that worked well.
Being a big fan of cauliflower used thoroughly, I enjoyed the next entrée a cauliflower veloute served in a small cup with a squid ink grissini, thyme infused sour cream and micro flowers.
The next course was well executed and reflects his time at Quay; beautifully presented was cured king fish’ sashimi grade’, finely sliced on an avocado puree with translucent radish, fennel and tomato dressing with scattering of micro herbs. This worked well with South Australian Clare Valley River Polish River Riesling.
Portion sizes were perfect as we still had more to come. Veal loin with apple and onion was complemented by Lethbidge chardonnay from Geelong. Accompanied by a Yealands estate: single vineyard Pinot Gris from Marlborough was the saffron and lobster bouillabaisse consommé, nearly a palate cleanser that prepared us for the Lamb ,loin and leg with minted pea puree, spinach and asparagus. This came with my favourite red the 2013 Heathcote Estate single vineyard shiraz from Victoria.
Our dessert was a delicate cold chocolate fondant with Rum and Raisin ice cream. Last but not least, we finished with Australian Cheese selection, with a ring in from France the D’affonois Blue from Rhone/Alpes region.
Summary: Outstanding flavours and presentation. Food, service and wine selection has to put Videre on the Gold Coast’s culinary must-do list.
Food: Good presentation integrity, and respect for ingredients
Service: Knowledgeable and friendly.
Atmosphere: Sophisticated without being pretentious.
Plus points: Amazing open kitchen.