Private Dining Under the Stars: An Evening at JW Marriott Gold Coast That You Won't Forget

There is something deeply satisfying about a place that gets the welcome right, and JW Marriott Gold Coast Resort & Spa manages exactly that.

As we arrived, a valet organised our parking and led us into the hotel's lobby — a striking, double-height space that immediately sets the tone. Rattan punkah fans sway gently overhead. A sculptural staircase curves through the centre of the room, warm sandstone floors run underfoot, and tropical greenery is scattered throughout — with blue accent furnishings offering a cool counterpoint to the timber and sandstone. We were seated at Chapter & Verse, the resort's lobby bar, with water and pretzels while we waited for our host, Josy, who would lead us down to the lagoon where our dining experience awaited.

The Setting

Set beside the resort's iconic saltwater lagoon — the only one of its kind in Australia — the Private Dining Under the Stars experience 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 — a deliberate choice that made the experience feel like 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.

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 Menu

To Start: Kaviari Caviar & Bellinis

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."

Beetroot & Goats' Cheese Involtini

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.

Seared Scallops with Chorizo

Chorizo, pea purée, pickled kohlrabi, and baby herbs from the JW Garden. 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.

Signature Bay Bug Dumplings

Grilled bugs with a chilli glaze, lobster bisque sauce, kaffir lime, and freshly snipped herbs from the JW Garden. 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.

Oven-Baked Snow Fish

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.

Wagyu Steak MB 8-9

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.

JW Citrus Illusion

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 explain how each dessert is made — a painstaking three-day process to form each layer to perfection. That conversation alone elevated the dessert from extraordinary to unforgettable.

The Team

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.

The Verdict

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.

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.

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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.