The Fish House
With stunning views over the iconic Burleigh Beach and coastline beyond, The Fish House is Simon Gloftis’ specialty fish restaurant. Dining at The Fish House pays homage to the product, the freshest seafood, flown in from around Australia daily, prepared simply to celebrate the flavor of the fish. With knowledgeable, unobtrusive service, ambient relaxed surroundings and a vast fine wine collection from Australia and Europe, The Fish House provides an exceptional wining and dining experience recognized with a multitude of awards. Although a Chef’s selection is the best way to truly understand The Fish House, if you decide on one dish only, try the Patagonian Toothfish or the oven baked Petuna Ocean Trout from Macquarie Harbour, Tasmania.

Remedy
Remedy, the chic, soda fountain-style hot spot from former "Top Chef" contestant Danyele McPherson, tosses out plate after plate of Southern-style greatness you wish your mama made, from hushpuppies with spicy butter to deliciously killer chicken liver pate to seriously addictive pimiento cheese. But do not overlook the cheeseburger, which features Kobe beef and comes dressed with American cheese, house-made dill pickles, sweet onions, shredded lettuce, a thick slice of Texas tomato and creamy mustard on a deliciously toasted challah bun. Served with perfectly crisped fries, the only things that could possibly top this burger are the incredible pies and over-the-top sundaes Remedy turns out for dessert. But don't actually top the burger with a dessert. Go ahead and eat them separately.

Guglhupf
This European style cafe and bakery creates wonderful baked goods, salads, sandwiches and a perfect Sunday brunch. Their goal is to incorporate elements of the casual dining that takes place in Germany in a “Biergarten" setting by offering sharing plates and small plates to be enjoyed with a carefully chosen list of German wines and beers along with some samples from Austria and Alsace. Guglhupf Café is beautifully designed with attention to every detail, from art and lighting to the signature outdoor patio. Don't miss the House Smoked Salmon Plate with Capers and Homemade Rustic Bread.

Gocciolina
At this unassuming Italian restaurant, delicious food is cooked from scratch by a talented young chef. With a limited menu, diners chose from antipasto through dessert. The homemade pasta is cooked perfectly. The entrees are innovative with locally sourced meat and seafood. And the restaurant welcomes diners with its warm, homey atmosphere.

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!

Mamasan Kitchen & Bar
Mamasan Kitchen & Bar is a sophisticated, upscale eatery in the Oracle precinct of Broadbeach. A reflection not only of the Gold Coast’s close ties with Asia but also of new life in a new land, traditional dishes are turned on their head and given new inspiration with unexpected twists of flavor. Our ‘go to’ dish at Mamasan is the Pork Bao: two gua bao nestled together on a platter, an upmarket version of Taiwan’s favorite street food. Head Chef Ray Choi cures local Bryon Bay pork with Sichuan salt for three hours before cooking it for ten hours in the sous vide. What a dish this is: a well-balanced little bundle of fresh and spicy, salty and sweet, with multiple textures of flavor-filled meat, pickled salad and hoisin enveloped in a perfectly pillow-like bun. Pick it up and get all over it! Gloriously messy, juices dribble down your wrist as you yield to the addiction of the dish colloquially known as ‘Tiger bites pig’!

Pasha's Turkish Restaurant
Pasha’s, Queensland’s oldest Middle Eastern restaurant, is owned and run by Ertan Mustafa, whose previous restaurant, Pasha’s in Newtown, Sydney, was the first Turkish restaurant in Australia. Ertan tells us that he grew up in Cyprus on a farm overlooking the beach, complete with livestock for dairy and meat, olive trees for oil, and a mill to make flour for family and guests. The Prawns with Lamb Cutlets at Pasha’s gives a great selection of succulent seafood and meat: oven-baked king prawns and lamb marinated and char-grilled to carry the smoky flavors of the open hearth. The meat is served simply with perfectly steamed veggies and pilaf cooked by traditional methods: washed, roasted with gluten-free noodles in olive oil before cooking in salted water. It’s easy to understand why most of Pasha’s business comes from repeat customers. Once you taste Ertan’s food, it’s difficult not to return.

Kiyomi Japanese
Kiyomi, in Jupiter’s Hotel, showcases Executive Chef Chase Kojima’s incredible talent. He brings world-class cuisine made from immaculately sourced produce, stunningly presented. While the chef is afforded rock star status by the hotel with a giant portrait gracing the lobby, it’s his umami-filled creations that are the real stars. Seared scampi, foie gras, apple and mizuna is one of Chase’s signature dishes. The presentation of the scampi shells on a bed of ice guarding their meat, poised beside them on leaves of bamboo, is elegant yet simple. Unexpected though the combination may be, the creaminess of the scampi is complemented by the richness of the foie gras, the crisp apple matchsticks adding a tart pique of interest and texture.

Boom Boom Burger Bar
Owned by seasoned restaurateurs Meyjitte Boughenout, former owner of Absynthe French Restaurant, and Chef Arnaud Ollivier, Boom Boom raises the bar on the already hot Gold Coast burger scene. If Michelin stars could be awarded to dishes, rather than restaurants, the Smoking Hot Burger would win it. It’s a dish ‘you’d travel 20 kilometres out of your way to eat’. Mystically sexy, juicy and brimming with seductive taste, this burger could be summed up in one word: Superlative! Serious in flavour, the burger carries the depth of mushroom umami, the freshness of cucumber and spinach contrasting with a lingering smokiness of organic grain-fed 150 day aged beef laced with the chef’s signature sauce, served on a house made brioche bun. Served beneath a glass cloche which, when lifted, releases a haze of smoke from the burger, this is food as performance, full of drama as well as playfulness.

The Cardamom Pod
In a climate that boasts 300 days of sunshine each year, healthy eating is a major food trend on the Gold Coast. Although we have a tendency to "work hard and play hard," V (vegetarian), GF (gluten-free) and O (organic) are symbols commonly found on our menus. The Cardamom Pod shows off vegetarian cuisine at its best. Dine al fresco overlooking the park on delicious fresh food with vibrant colors and in a gorgeous presentation. For a weekend breakfast packed with goodness, eat the colors of the rainbow in the Pod Special Organic Açai Bowl. It's packed with organic açai with gluten-free macadamia and apricot granola, activated nuts, assorted seeds, buckinis, mango crème and fresh fruit medley. The dish comes with a tropical fruit and cacao ball skewer and super-greens mousse. What a brilliant start to the day