Food
Western Australia's Finest Cellars Take Over Howard Smith Wharves Today
Phillipe Blake—18 August 2026·2 min read
There is something deeply satisfying about a place that gets the welcome right, and JW Marriott Gold Coast Resort & Spa manages exactly that.
Set beside the resort's iconic saltwater lagoon — the only one of its kind in Australia — Private Dining Under the Stars is exactly what its name suggests. Two beautifully styled all-weather igloo domes sit lagoonside, each facing the pool, which glows under the night sky like a carefully crafted natural body of water. A blue-lit waterfall cascades in the background.
On the evening we visited, only our igloo was lit — and it made the experience feel as though it had been designed exclusively for us. Warm rugs were draped over our chairs. A low heater kept the winter chill at arm's length. Enchanting fairy lights hung from the curved ceiling above us, and a round table dressed for the occasion sat at the centre of it all. For three of us — Isaac, Nick and myself — it made for an extraordinary setting for the evening ahead.
Curated by Director of Culinary Paul Smart and the award-winning team behind Citrique — one of only a handful of Australian resort restaurants to hold two chef's hats — the menu takes guests on a six-course journey through premium Australian produce, each course matched with a considered wine pairing. It opens with Moët & Chandon and Kaviari caviar, and closes with a dessert so precisely constructed it takes three days to build.
Josy, our host for the evening, was exceptional from start to finish. She introduced each course with genuine knowledge and warmth, poured each wine pairing with precision, and made all three of us feel not like guests, but like honoured friends.
The evening opened with a glass of Moët & Chandon Rosé, Epernay, France — served alongside crème fraîche and Kaviari caviar. The bellinis were small, delicate and light. The crème fraîche played perfectly against the caviar, which was not too salty — restrained and elegant. As Isaac put it, "all of this makes for a perfect bite."
Marinated heirloom beetroots, chardonnay vinegar, olive oil, candied walnuts, and baby herbs freshly snipped from the JW Garden. This was a harmonious pairing — the sweet sharpness of the beetroots against the slightly salty goat's cheese, with the candied walnuts providing a satisfying sweet crunch that brought the whole plate together.
Chorizo, pea purée, pickled kohlrabi, and fresh garden herbs. Paired with Craggy Range 'Martinborough' Sauvignon Blanc, NZ. The scallops were sweet and beautifully cooked, the bright pea purée a natural companion, and the chorizo — tucked behind the scallops — added a smoky depth that rounded out the dish.
Grilled bugs with a chilli glaze, lobster bisque sauce, kaffir lime, and freshly snipped herbs. Paired with Kellerei Kaltern Pinot Grigio, Alto Adige, Italy. This was the standout of the entrée courses. The chilli glaze on the grilled bug was deeply flavourful, the lobster bisque sauce equally impressive. A great plate in every sense.
Cauliflower wattleseed crumble, cauliflower purée and pickle, lime finger, beurre blanc. Paired with Collector 'Tiger Tiger' Chardonnay, Tumbarumba, NSW. A sizable and beautifully presented piece of fish — delicate and subtle in a way that demanded your attention. The multiple preparations of cauliflower were wholly complementary to the snow fish rather than competing with it. The Tiger Tiger Chardonnay was an inspired pairing, lifting the dish and connecting its flavours with effortless elegance. A personal highlight of the evening.
Between mains, a palate cleanser of mango and passion fruit sorbet arrived, served inside a halved passion fruit shell. It was as delightful to look at as it was to eat — and it did precisely what a good palate cleanser should do.
Carrot purée, truffle potato, baby carrot, red wine sauce. Paired with Leeuwin Estate Prelude Vineyards Cabernet Sauvignon, WA. Chef Joshua Butler arrived with our steaks himself, shaving fresh truffle over each plate table-side and proudly talking us through the dish and its ingredients. The undisputed highlight of the evening — a generous, beautifully rested piece of wagyu with a rich, deep red wine jus and truffle shavings that elevated every element on the plate. The kind of course you want to linger over.
Yuzu cremeux, orange poppy seed cake, citrus marmalade, milk chocolate mousse, blood orange. Paired with Alasia Moscato d'Asti, Piedmont, Italy. The Citrus Illusion is exactly that — a dessert designed to deceive. It arrives looking entirely photorealistic, styled as a whole orange. Once sliced, the distinct layers are revealed: each one its own character, each one exceptional. We were fortunate to have Pastry Sous Chef Mayukh Mazumdar visit our table personally to walk us through the dessert's construction. The process, he explained, is meticulous: a yuzu cremeux and a blood orange agar are each made separately, then joined by an orange almond cake to form the core. That insert is set inside a milk chocolate mousse, frozen, unmoulded, and finally sprayed with two tones of cocoa butter to achieve the dessert's photorealistic orange skin. Plated over a crème base with a separate blood orange gel, chocolate soil, and tossed meringue, finished with a single leaf. "It actually takes three days," he told us — three days to get every component frozen, assembled, and perfect. That conversation alone elevated the dessert from extraordinary to unforgettable.
Behind every great experience is a great team. We were introduced to three members of the culinary team during the evening: Executive Sous Chef Selvakumar Gopalakrishnan, Pastry Sous Chef Mayukh Mazumdar, and Citrique Sous Chef Joshua Butler. Each arrived with evident pride in their craft, generous with their time and eager to explain the sourcing of ingredients and the care that goes into preparation.
The menu is overseen by Director of Culinary Paul Smart — the guiding hand behind Citrique, one of only a handful of Australian resort restaurants to hold two chef's hats. His influence is felt in every dish.
Private Dining Under the Stars at JW Marriott Gold Coast Resort & Spa is a complete experience. From the moment the valet takes your keys to the final sip of Moscato d'Asti under the fairy lights, every detail has been considered. The setting is extraordinary. The food is exceptional. The service — led by Josy with warmth and expertise — elevates it beyond a dinner into something you will be talking about for a long time. Even the team themselves feel it. As Citrique Sous Chef Joshua Butler put it after experiencing the igloo firsthand: "It's the most human dining experience we can get. You're away from the crowds, it's quiet — you can just be human."
At $599 per couple, this is unquestionably a special occasion experience. But for an anniversary, a proposal, a milestone, or simply an evening that deserves to be exceptional, it is worth every dollar.
Private Dining Under the Stars at JW Marriott Gold Coast Resort & Spa is available Monday to Wednesday, from 6:00pm, until 26 August 2026. Bookings require a minimum of 24 hours' notice and full prepayment. For reservations, visit jwmarriottgoldcoast.com.
Private Dining Under the Stars is part of Marriott Bonvoy's 'Winter After Dark' collection — a curated series of after-dark experiences across Australia, New Zealand, and the Pacific.
Photography courtesy of JW Marriott Gold Coast Resort & Spa / The Mint Partners
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