On the coast, we are too familiar with the pastas, pizzas and parmigianas of a slightly repetitious series of Italian restaurants. ‘Mama’ this, ‘Roma’ that, and this ‘Mario’ character seems to get around. Moreover, as a result of the Western palette, many modest recipes have been sadly confused. Carbonaras arrive swimming in cream, ‘chocolate’ desserts are guised in folds of Nutella, and I still can’t quite grasp the meaning behind a cheese-stuffed crust or a New Mexican style pizza. Call the bread, bread and the wine, wine, per favore. But Cucina Vivo at Jupiters Casino is different. Cream doesn’t enter the menu, and the formaggio sticks to a level between “just a little grated” and those delectable webs of melted Mozzarella. I also can’t recall another venue that offers such a fine perspective of the Broadbeach skyline and a twinkling pool below. Alongside its sibling restaurant Kiyomi, Cucina Vivo captures the direction of Jupiters’ $345 million revamp, which will introduce a number of world-class dining venues to the city’s heart of entertainment. Great dining isn’t new to the Gold Coast, but Cucina Vivo’s introduction to Italian is. Firstly, the restaurant’s size and interior. The discreet entrance opens to an enormous single-floor restaurant divided into sections by coastal timber Venetians that match ceiling panels overhead. The 240 high and low table settings create a coastal optic texture with timber and pastel tones, while inside blends seamlessly through wooden bi-fold doors to the north-facing balcony, atop of the Poolside and curtained by palms. Ruby-red tomatoes and bottles of vinegar march along bench tops before a two-metre wood fire oven like the set of a cooking show. It all creates a sense of Mediterranean comfort food, made even more palatable by the currents of basil and lemon sweeping through the room. The gallery-come-boat shed theme features ashy wood tables, multiple booths of powder blue, and sand and sky-coloured crockery throughout. White, yellow and cream repeats in the awnings, cushions and lamps, and the entire room is lit softly to render a beach villa feel. Another masterstroke by Sydney interior design firm, Luchetti Krelle, the brains behind Kiyomi’s striking layout. I imagine the balcony is a selling point for diners tossing between Kiyomi and Cucina Vivo. Open and bright, it’s an urban analogy of the Amalfi Coast, lapped by the turquoise pool and clusters of bleach-white sun beds beneath. While the Amalfi Coast is renowned for its redfish, pezzogna and sea urchins, rather than equipping diners with a phrase book and tweezers, the kitchen delivers humble Australian seafood favourites prepared with the spirit of Salerno. Enter the calamari fritti. These lightly fried calamari strips served with dill aioli and frisée salad attest the chef’s understanding of bright and balanced battering. Fried calamari isn’t DI NING 104 Pindara Magazine 2015
Pindara Private Hospital Magazine - Issue Five
To see the actual publication please follow the link above