PALAZZO VER­SACE SPICES THINGS UP

Weekend Gold Coast Bulletin - - NEWS - AM­BER MACPHER­SON

THE team be­hind the new restau­rant at the Gold Coast’s lux­ury brand ho­tel Palazzo Ver­sace has re­vealed what din­ers can ex­pect when the ho­tel’s “ca­sual” fine din­ing venue opens next week­end.

Miche­lin-starred chef Man­ju­nath Mu­ral and Saf­fron Broad­beach’s Srid­har Penu­mechu will over­see Kokum, an In­di­anAsian fu­sion restau­rant the pair prom­ise will of­fer flavours you won’t taste any­where else in Aus­tralia.

On the ground will be head chef Sabir Mer­chant and venue man­ager Daniel Carne, cook­ing and serv­ing food in the “re­laxed, yet so­phis­ti­cated” restau­rant over­look­ing the wa­ter.

Mr Mer­chant said the ho­tel wanted to branch out from the mod­ern Aus­tralian cui­sine it had of­fered at Vie Restau­rant and Bar, the ho­tel’s pre­vi­ous restau­rant.

“With (Palazzo Ver­sace) be­ing such a big brand, we have to be a lit­tle unique in what ev­ery­body is of­fer­ing,” he said. Mr Mer­chant says favourites on the menu are sure to in­clude the Tan­doori-oven-cooked sam­bal bar­ra­mundi with caviar and the eight-hour slow cooked lamb flambe fea­tur­ing ex­otic spices from Kash­mir, a north­ern re­gion of In­dia.

Mr Carne says the din­ing area will be a “not too for­mal” space that will still ex­ude pro­fes­sion­al­ism.

“It’s go­ing to be a very re­lax­ing ex­pe­ri­ence,” he says. “The food will be the hero.”

Pic­ture: DAVID CLARK

Kokum’s head chef Sabir Mer­chant with the sam­bal bar­ra­mundi.

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