With a firm commitment to sourcing native ingredients from the very best local farmers wherever possible, you can expect all the great aspects of fine dining at Palette Restaurant. An Executive Chef is keen to showcase the very best of local suppliers, and alongside a knowledgeable staff who have dispensed with any stuffy bow ties or waistcoats, will take you on a culinary journey above and beyond all other dining experiences on the Gold Coast. Over the course of approximately two hours, this lunch-tasting menu will extend your art experience by showing you just how naturally art and food blend.

Sample Menu (Subject to Change)

• Pixel Bakehouse Korean Salt Bread, batch 158 Rice Culture miso. Sesame butter and brown butter
• Cured and smoked fish caught by Daniel Fleming. Sand, finger lime, beach succulents
• Spanner Crab caught by Andre Gorissen. 3-year-old tamari, koji, kombu, bonito
• Hervey Bay Scallop dived by Shaun Hanson. Scallop bone, cauliflower, sago, togarashi
• MBS 9+ Sanchoku Wagyu farmed at Chinchilla Station. Native café de Paris butter, spinach, short rib, smoked cheddar
• Blackberry Picked at the Driscoll’s Farm. Bloody Shiraz Gin, yoghurt, rainforest honey, lemon verbena