Our philosophy is simple: honour the land and sea that surround us. We let the ingredients speak, using techniques that enhance rather than mask their natural flavours. We source from local farmers and fishers along the Gold Coast and northern New South Wales. Seasonality drives our menu, ensuring every dish is at its peak.
From wood-fired grills to delicate poaching, our kitchen balances bold techniques with refined execution. The result is food that feels both rustic and elegant. We use a custom-built wood-fired grill for meats and vegetables. Seafood is often prepared simply: grilled, cured, or raw, to showcase freshness.
Every plate tells a story of the Gold Coast—its sunshine, its ocean breezes, its vibrant produce. We want guests to taste where they are. Dishes are inspired by the coastal landscape and the multicultural influences of Queensland. We incorporate native Australian ingredients like finger lime, wattleseed, and macadamia.
With over 15 years in some of Australia's best kitchens, Sarah brings a deep respect for local ingredients and a passion for coastal cuisine. Previously at award-winning restaurants in Sydney and Brisbane, she is known for her innovative seafood dishes and commitment to sustainability.
James is the master of the wood-fired grill, bringing smoky depth to meats and vegetables. His attention to detail ensures every plate is perfect. Trained in classic French technique with a modern Australian twist, he leads the kitchen during evening service, including the casino dining period.
Emily creates desserts that are both beautiful and delicious, often featuring native Australian ingredients like macadamia and Davidson plum. Her signature dessert, the 'Sunset Pavlova', is a guest favourite. She sources local fruits and honey to keep desserts seasonal.
We work directly with a network of local farmers, fishers, and artisans to bring the best of the Gold Coast to your plate. Our menu changes with the seasons, reflecting what's freshest and most flavourful.
Our custom-built grill uses ironbark and red gum woods to impart a smoky, earthy flavour to meats and vegetables. The high heat sears in juices while creating a perfect char. Meats are dry-aged in-house for depth of flavour. Vegetables are grilled over open flame for a caramelised exterior.
From live tanks to the pass, our seafood is handled with care. We use techniques like crudo, ceviche, and gentle poaching to preserve the delicate flavours of the ocean. Oysters are shucked to order. Fish is filleted in-house daily.
We incorporate Australian native ingredients in innovative ways, from wattleseed in our bread to finger lime pearls on seafood. These flavours add a unique sense of place. Our pastry team uses macadamia and Davidson plum in desserts. Cocktails feature native botanicals like lemon myrtle and river mint.
After enjoying a meal crafted in our kitchen, guests can step into our real casino for an evening of face-to-face table games. The same attention to detail and hospitality extends from the dining room to the gaming floor. The casino features live poker, roulette, and blackjack at physical tables. All casino play is offline and in-person, subject to age and ID requirements.
Discover the Casino
We encourage all guests to enjoy our real casino responsibly. Gambling is for adults aged 18 and over, and valid identification is required. Please familiarise yourself with venue rules and Australian gambling laws. If you need support, resources are available. Age restrictions and ID checks apply. Gambling should be for entertainment, not financial gain.
The best way to appreciate our kitchen is to visit us in Surfers Paradise. Book a table and watch our chefs in action, then stay for an evening of real casino entertainment. Reservations are recommended, especially on weekends. The casino is open to adults aged 18+ with valid ID.
Book a Table2 Cavill Avenue, Surfers Paradise QLD 4217 · +61 7 5618 4732
Are you at least 21 years of age? You must be of legal age to enter the casino area.
