MARINE VILLAGE CHEFS REVEAL SIGNATURE DISHES

SIGNATURE DISHES

From elegant Italian cuisine at the award-winning Ioesco Café Cucina, to the zesty flavours of traditional Thai fare at local favourite, Thai House, read on to discover your list of must-try dishes from some of the finest restaurants in The Marine Village.

 

IOESCO CAFÉ CUCINA: Black ink spaghetti with salmon

With lofty ceilings and a warm ambiance, this elegant eatery offers diners an unforgettable experience of classic Italian cuisine.

Ioesco owner Max Alfieri speaks with passion of his signature dish, black ink spaghetti served with wood-roasted fresh salmon and smoked salmon, then finished with a dash of vodka, fresh capers, and a touch of cream.

“The true beauty of this very interesting dish is its bold contrast of colours,” says Max.

Make a booking and try this delicious masterpiece by phoning (07) 5577 8800.

 

THAI HOUSE: Black seafood curry

The waterfront Thai House sources the freshest produce to create authentic Thai cuisine, with each dish representing the perfect balance of salty, sweet, sour, bitter and spicy flavours.

Thai House’s signature seafood curry combines fresh scallops, prawns, calamari, and steamed vegetables in a special homemade sauce.

Want to explore Thai House’s extensive traditional menu? Phone the restaurant on (07) 5514 8842.

 

BLACK ANGUS BAR AND GRILL: Wagyu eye fillet cooked on a hot rock

Taking pride of place on the premium steak house’s impressive menu of meats and seafood, the 300-gram Wagyu eye fillet is sourced from Darling Downs, Queensland, and served with truffled potato mash and thin green beans.

“This is our speciality – it is a winter warmer and is cooked exactly to your liking,” says Black Angus owner Joffrey Hagop.

Are your tastebuds tingling? Do yourself a favour and make a booking on (07) 5577 9712.

 

JONEZ ON FOOD: Black truffle risotto

Among standout dishes from his contemporary Australian menu, Jonez on Food owner Gary Jones selects the exquisite black truffle risotto, starring fresh black truffles from Tasmania, world-class Italian pecorino cheese and Arborio rice, married with a classical chicken stock.

“It is a very simple dish, but that is my philosophy – keep it simple,” says Gary, who has refined his classical French technique over nearly 50 years.

This is a must-try dish for any serious foodie. To make a reservation, phone (07) 5577 8500.

 

DRAGON COVE CHINESE CUISINE: Peking duck

Dragon Cove could be one of the Coast’s most sophisticated Chinese restaurant, serving the authentic cuisine craved by generations of customers within a refined space of modern décor.

Dragon Cove owner Jackie Chen says the chef’s speciality, Peking duck, is prepared fresh and roasted to crisp perfection, then seasoned with traditional spices and carved at the guests’ table and wrapped in soft pancakes with crisp cucumber, shallots and special sauce.

Make a reservation at Dragon Cove Chinese Cuisine today on (07) 5577 9918.

 

THE FIREPLACE, InterContinental Sanctuary Cove Resort: Wood-fired lamb backstrap

Be warmed by the sublime glow of the restaurant’s open fireplace as you indulge in a fine dining experience perfectly suited to crisp winter evenings at the InterContinental Sanctuary Cove Resort.

One of The Fireplace’s most popular dishes is its lamb backstrap, imbued with earthy flavours from the restaurant’s wood-fired oven, then served with fresh pea smash, charred turnips and carrots, and fine goat’s cheese.

Fire up your dinner plans and make a reservation today. Simply phone (07) 5530 1234.