The Fireplace InterContinental Sanctuary Cove Resort Tucked away on the ground floor of the somewhat secluded InterContinental Sanctuary Cove Resort is a hidden gem - the resort’s signature restaurant, The Fireplace. Styled to reflect a traditional manor house dining room, The Fireplace serves up contemporary provincial-style wood fired cuisine, showcasing locally sourced produce. We were invited recently to experience the restaurant’s new tasting menu, a seven course meal designed by Executive Sous Chef, Parashuram Pathak with matching wines expertly selected by Sommelier David Stevens-Castro. Having worked at various InterContinental properties around the world, including Dubai, San Francisco and Sydney, Pathak relocated to the InterContinental Sanctuary Cove Resort in April 2013 and has brought with him a wealth of experience that has helped refine the restaurant’s approach to Gold Coast dining. Originally from Chile and with a degree in Agricultural Science majoring in Enology and Fruit Production, Sommelier David Stevens Castro also holds a level 2 Certificate of the Wine and Spirit Education Trust for Sommeliers. David’s exceptional service and wine knowledge are evident from the moment we sit down and he offers us a complimentary glass of Mumm champagne while giving us a brief introduction to the evening’s menu. He leaves us to sip on our bubbly and returns a few minutes later with a freshly baked loaf of artisan bread accompanied by Pepe Saya butter and locally produced olive oil. Our appetizer arrives shortly after we finish our bread. The ceviche of Hiramasa kingfish with French shallot and ginger is the perfect pick-me-up our palates need after the bread and butter. Served with a sweet, gingery beer foam and a sharp ginger jelly, the smooth kingfish is a beautiful juxtaposition against the spiked ginger notes. The matching 2013 Golden Grove Semillon Sauvignon Blanc is very light on the palate and the hints of tropical fruit make this medium dry wine the perfect complement for the ginger flavours. Located in Queensland’s Granite Belt region, Golden Grove Estate Vineyard and Winery has been awarded a number of prestigious trophies and was named Queensland Winery of the Year two years running, making it the ideal choice for this partnership with The Fireplace. The first course of salt cured pork cheek, marinated persimmon, brioche crouton, Victorian apple and autumn micro leaves showcases my personal favourite of the Golden Grove Estate wines perfectly. The thinly shaved pork cheek is like a rich man’s prosciutto – buttery soft, salty and rich, it almost melts in your mouth. The marinated persimmon’s crisp exterior hides a soft, sweet centre that complements not only the salty pork cheek, but also the fruity notes of the 2013 Golden Grove Sauvignon Blanc. Hints of kiwi fruit, guava and DINING Pindara Magazine 106 Autumn - Winter | 2014
Pindara Private Hospital Magazine - Issue Two
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