S K Y H I G H - V I D E R E
Videre Restaurant at RACV Royal Pines Resort has many
attributes. Wonderful food and superior service are a given but
it is the added extra of the panoramic view of the Gold Coast
that gives diners a never to be forgotten experience. The resort’s
signature modern dining restaurant, is located on level 21 and
takes dining to a whole new level – quite literally. The 70+ seat
venue boasts two generous Chef’s tables, a modern open plan
kitchen, and a dedicated bar area that adjoins the restaurant and
overlooks the Gold Coast hinterland.
Award winning Chef de Cuisine, Grant Parry, has constructed
a menu based on modern Australian cuisine with a focus on
presentation and exciting fresh produce. Diners are spoiled for
choice with an extensive a la carte menu, as well as three, five
and seven course degustation menus, with a selection of these
including the art of gueridon (or trolley) service.
Grant’s favourite dish is a cured kingfish with avocado puree,
radish, fennel and tomato dressing – fresh produce treated
simply to create a palate pleasing taste. “I love this dish as it
is super fresh and is a great warm weather dish. It’s a perfect
example of Asian flavours with French technique that make it
such a hit with our diners.”
RACV ROYAL PINES RESORT
Measuring 172 metres from the Tournament tees the 7th hole of
the Gold course, or 16th hole of the PGA Championship layout,
is known as the ‘Million Dollar Hole’. Water borders the left side
of the hole from tee to green and any ball slightly left or short
will almost certainly find a watery grave. The combination of a
well struck shot and the right club selection is a must on this hole.
Any ball that catches the slope between the centre and left hand
bunkers, or even a shot that lands on the front left portion of the
green, has the potential to find the water. The ideal line off the tee
is directly over the bunker located at the front centre of the green.
To get close to a flag located at the back of this two tiered green,
take the same line but one extra club and let the tier, which sits at
an awkward angle, feed the ball to the back portion of the putting
surface. A difficult chip awaits if the green is missed long or to
the right so there really isn’t a bail out side on this difficult par 3.
Players are understandably overjoyed if a birdie putt awaits after
the tee shot is struck.
OPEN WEDNESDAY TO
SATURDAY FROM 6PM
UNTIL LATE, AND ON
SATURDAYS & SUNDAYS
FOR HIGH TEAS.
FOR BOOKINGS PHONE
07 5597 8700.
52 | Pindara Magazine ISSUE 12 | 2018