Everything that the Palazzo Versace in Gold Coast offers is a sumptuous experience – especially the divine degustation at Vanitas.
Awarded a Chef Hat in the Australian Good Food Guide in 2015 and the Most Fashionable Restaurant Around the World by Harper’s Bazaar in the same year, Vanitas certainly lives up to its reputation of luxury and glamour.
Dine facing the hotel’s glimmering lagoon pool, whilst savouring delicious gastronomic creations on authentic Versace Home tableware worth up to and over $500 apiece – now that is living in the lap of luxury.
The Vanitas experience
A beautiful repertoire of dishes curated by Chef de Cuisine Dayan Hartill-Law who defined his skills in the kitchens of 3 hatted restaurant Quay in Sydney and 2 Michelin Star Dinner by Heston Blumenthal in London. His whimsical techniques and emphasis on the use of fresh quality local produce is evident in every dish of the degustation. We highly recommend trying the paired wine tasting as sommelier Megan Cox will warmly educate you on each wine profile.
Cheese on Toast
Inspired during his trip to The Fat Duck in the UK, Head Chef Dayan Hartill-Law developed this incredible cheese on toast ice-cream garnished with a dollop of tomato-strawberry jam and a crisp parmesan wafer. The light creamy taste of cheese is perfectly complimented by the unique tomato and strawberry jam – a great entry into the Vanitas experience.
Crab with Bottarga and Radish
Vanitas sources fresh spanner crabs from Hervey Bay that are shelled directly in-house. Hand-milked under the anaesthetic of clove oil, the delicate brook trout roe is sourced from a fresh water farm in the Yarra Valley and the bottarga, a cured mullet roe is sourced from Byron Bay.
Black Truffle with Heirloom Beetroot and Brick Pastry Cigars
No degustation is complete without a truffle dish – an exciting new menu item featuring delicate slices of French Perigord Black Truffle from Stonebarn trufflerie in Western Australia. The earthy fragrance of the truffles are brought forward by the accompanying truffle and honey dressed heirloom beetroot quarters and brick pastry cigars filled with beetroot fluid gel.
Rich in texture, gamey in taste and using only the tail and bone marrow of kangaroo, the kangaroo meat that Vanitas uses is sourced from Paroo Plains in far-west New South Wales.
Smoked Milk and Beetroot
This dish is created by smoking locally sourced cow milk with hickory chips and then condensing it from 4 litres to just 400ml. The beetroot is created into a merlot gel and frothed into bubbles – which dissipates in the mouth, balancing out the heavy cream.
Black Market Beef with Mushroom and Bacon
With a marble score of 5+, the Black Market Beef that Vanitas uses is sourced from Rangers Valley, south west of Gold Coast and is renowned for being one of the best in Australia. The beef is rolled with black garlic, cooled at a temperature for the protein molecules to set and then finally caramelised in butter. The accompanying custard is a traditional Japanese Chowanmushi that is made with bacon dashi stock.
Mandarin and Aperol Spritz
A tangy mandarin sorbet dressed with Aperol spritz granita and freeze dried mandarin – a delicious and refreshing palate cleanser.
Chocolate, Hazelnut, Olive Oil and Truffle
A truffle hunt dessert featuring rich Valrhona chocolate caramel and a mousse whipped from chocolate and olive oil. On top, the dessert is garnished with pliable ganache and tuilles, sprinkled with caramelised roasted hazelnuts that have been coated in truffle oil infused dark chocolate and topped with a smooth truffle ice cream.
Vanitas is located on ground floor, in the east wing of Palazzo Versace, Gold Coast. Visit their website for more information: Palazzo Versace
Call +61 5509 8000 or email firstname.lastname@example.org to make a booking.
Food Porn travelled as guests of Palazzo Versace.