OF THE BEST
SANCTUARY COVE With the days warming, the Cove beckons with its relaxed waterfront setting and diverse dining, writes
THE FIREPLACE INTERCONTINENTAL SANCTUARY COVE RESORT, MANOR CIRCUIT Don’t be fooled by the name. The Fireplace is just as welcoming in the temperate months with its open country manor vibe and commitment to fine food. Its new menu is infused with the establishment’s signature wood-fired offerings but ventures into new territory with three pasta dishes. Chef Matt Hart recommends the pulled chicken gnocchi with sage beurre noisette, Swiss brown mushroom, parmesan and almonds. Mains include The Fireplace’s classic lamb striploin with sweet potato and red wine glaze, pork belly dressed with fig puree and wrapped in prosciutto and Queensland barramundi with octopus and spinach vichyssoise. The sixcourse degustation menu, featuring Matt’s favourite dishes, is a special occasion option. It’s available paired with wines or diners can choose their own accompaniments from the 300-strong wine library.
JONEZ ON FOOD
39D MASTHEAD WAY
Time is running out to sample a seasonal dish that’s attracting local rave reviews.
The simple but sublime Patagonian sweet red prawn tartare with fresh black Tasmanian truffle probably only has about two weeks left on the menu. Owner and head chef Gary Jones has been in kitchens for 48 years and still loves the hunt for the best quality seasonal offerings. “I spend a lot of time sourcing, particularly seafood,” he says. You’ll always find his caramelised prawn dumplings with yuzu pineapple sauce on the menu after a Brisbane food critic proclaimed it the best dish in Queensland a couple of years ago. “People have been asking for it ever since,” Gary says. The spanner crab liguini with garlic, chilli, extra virgin olive oil, lemon and herbs is another stalwart. The harbour view goes down pretty well too.
CAFE NINETEEN
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Keep an eye out for the new spring menu coming soon at this popular Cove cafe. “We’re Spring menu prep at The Fireplace at the InterContinental, Sanctuary Cove.
adding more gluten-free and vegan options,” owner Ronell Bunting says. The vegan mushroom bowl — sauteed shiitake, oyster, enoki and flat mushrooms on quinoa, baby spinach, carrot, beetroot and apple salad, tossed with an orange-mango dressing — has been a smash hit. The kitchen also bakes its own cakes daily and the chefs unveil their ever-changing specials every week.