Fine dining restaurant coming to HOTA Gallery

Gold Coasters will be able to enjoy a sophisticated dining experience at the brand new HOTA Gallery, with Palette restaurant set to open on the ground floor this May.

Featuring a modern Australian menu with a fully curated wine list, Palette will also dish up degustation menus inspired by the major exhibitions.

Chef Dayan Harthill-Law said the vision behind Palette was to create a curated dining experience that complemented the gallery but was an exciting destination in its own right.


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“You can expect all the great aspects of fine dining, fresh local high-quality produce with amazing provenance, knowledgeable staff but without any stuffy bow ties or waist coats,” he said.

With vast industry experience including The Star, Press Club, Dinner by Heston, Vanitas and Quay, Mr Harthill-Law is currently putting the final additions to the vibrant menu.

“Nautical seafood bonito cooked in native ginger leaf, or dry aged Burrawong Gaian duck with sauce of rosella and fermented riberry are just a sample of what you will see on our main menu along with delicious desserts featuring local distillery caramel, rich cream,” he said.

“Palette will also boast an extensive vegetarian menu featuring enticing starters of Vegan Clouds, Beetroot tartlets, and Oxheart tomato tartare as well as an indulgent main menu consisting of House made silken tofu with Watermelon radish, Blue Quandong, Native tamarind, Lemon myrtle and Grilled Oyster mushroom glazed in mushroom miso Purslane, sorrel, flowers.”

Artist impression of Palette. PHOTO: Supplied.

HOTA Head of Culinary Arts, David Ashford said Palette will deliver a spectacular dining experience in a sophisticated new venue, influenced by William Robinson’s stunning painting The Rainforest, with elements of inspiration incorporated into the dining space.

“The Rainforest provided plenty of inspiration and both The Exhibitionist Bar and Palette will be tied into the design of the rest of the building,” he said.

“In Palette, expect to see lots of natural materials like timber and stone to create the feeling that you are in the undercroft of the rainforest.”

David said the food philosophy will be quite simple, fresh and local, with the emphasis on using only the best seasonal produce available.

“The dining scene is evolving on the Gold Coast, and we are looking forward to being a part of this space where quality food and flavours take the front of house,” he said.

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Sounds good however it’s an extremely high risk venture. So many forced closures with the government’s china virus restrictions, sending businesses to the wall.

…and pay thru the nose