Best Buffet on the Gold Coast – Foodies Unite!
A buffet is one of life’s great pleasures. If you haven’t been to the Marriott’s famous seafood buffet, then you cannot even begin to call yourself a foodie. It is hands-down the most delicious buffet
A buffet is one of life’s great pleasures. If you haven’t been to the Marriott’s famous seafood buffet, then you cannot even begin to call yourself a foodie. It is hands-down the most delicious buffet on the Coast. Gold Coast Lyfe went to check it out.
We all love a buffet. But there is one that does stand head and shoulders above the rest – the seafood buffet in Citrique Restaurant in the Surfers Paradise Marriott Resort & Spa. Every bite is pure quality.
Seafood lover? On offer are locally-caught ocean fresh prawns, Hervey Bay scallops, mussels, Tasmanian smoked salmon, plump oysters and crab.
For those who like food from the land, you are in luck. There’s artisan antipasto, succulent roasts, Asian-inspired dishes, wood-fired pizza and European classics. And let’s just stop to appreciate the desserts. They are what food dreams are made of. The dreams where you look at desserts all day long and emit sighs.
The Chef in Question
The name behind this delicious wonderland is Andrew Fraser. He is the Executive Chef of the Citrique Restaurant, plus he oversees all of the other food operations at the Surfers Paradise Marriott Resort & Spa. It’s a huge role, but it only takes one look at the buffet to know why he’s at the top of his league. Before taking on the role at the Marriott, he was Chef in Charge at Jupiter’s, Sous Chef at the Treasury Brisbane and Chef De Partie at the Regent of Sydney.
Fraser started his food career in regional towns across New South Wales. Born in Sydney, his parents moved him and his two brothers to Woolgoolga near Coffs Harbour when Fraser was 12. He did his apprenticeship at the Woolgoolga RSL Club, starting when he was just 16. The chef that had the lease on the RSL club, also had the lease for the local racecourse, plus a beach café. Preparing food for such a diverse array of restaurants upskilled Fraser hugely.
Now at the peak of his career, Fraser himself takes on apprentices. “I have three apprentices here. Two commercial cookery, and one pastry. There are 107 chefs in total at the Marriott. It’s one of the larger operations on the Coast. In all the outlets, on average we do around 42,000 covers a month. There’s a lot going on!”
So, what food trend has got Fraser intrigued right now? “Citrique has a beautiful French rotisserie and we do slow-cooked roasts. I love slow-cooking duckling, beef cheek, and brisket. But I love seafood too. We have a lot of different chefs here from all over the world, and that creates an interesting menu – Thai, Japanese, Korean, Brazilians, French, Filipino, it just goes on and on.”
All these chefs delight the foodies who come to eat from Brisbane, or they fly in from Sydney or Melbourne. But, there’s also a huge local base, especially for dinner on the weekends. There’s a lot of locals too, who turn up for breakfast on a Sunday morning.
Says Fraser, “We have 650 covers for breakfast on a Sunday morning, just in Citrique. This is a 5-star family resort. Full flavoured, homecooked food done really well, to suit a larger family base.”
Fraser says he aims to focus on local food. But to buy all local means that they wouldn’t get the diversity of food they need for an extensive buffet. “We try to get the prawns locally or from somewhere like Mooloolaba. Scallops come from Harvey Bay, and crabs from Moreton Bay. Mussels aren’t grown on the coast, so we import Green Lip Mussels from New Zealand, which is relatively local, we try not to go as far away as Asia.”
If a buffet isn’t your style, then there is an a la carte menu available too. Think duck confit, Angus steaks and vegetarian dishes to die for. In 2014, Fraser was the AHA Chef of the Year. And it is easy to see why. To see all of the seafoods laid out is incredibly aesthetically pleasing. And there is that waterfall vista to enjoy as a background to your dining experience. It’s all pretty easy on the eye. ■
Citrique’s seafood buffet is available for lunch on weekends and for dinner from Monday to Saturday evenings: 0755 929 772.
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Perhaps you still have room for one little chip?