Room 81 - Broadbeach Restaurant Dining
In a venue that embodies Sofitel sophistication and elegant neutrality, the intent is clear: at Room 81, the theatrics come from the food. Chef de cuisine Sam Moore’s molecular gastronomy-based dishes are delicately exquisite and playful, pushing the boundaries of culinary art, touting his youthfulness like a colorful banner. Moore’s Valrhona Chocolate Sphere, inspired by avant-garde Chef Grant Achatz of Chicago’s Alinea restaurant, is a “must try” dessert. Diners play the part of audience and participant in Moore’s performance art. At the table, the Valrhona chocolate shell is first frozen with liquid nitrogen, an eerie mist cascading from the shell. Cracked, the shell reveals a pile of tonka bean ice cream, coffee cream, fresh raspberries, homemade honeycomb, caramel chocolate balls and chocolate cubes – a cacophony of flavors and textures on the palate. Climax and reveal - it’s a “Nessun Dorma” dish!
