Clifford’s Grill & Lounge Restaurant has been a favoured destination for Gold Coast locals for five years and now, with the influence of a new, playful hotel brand attached to the establishment – voco Gold Coast – the restaurant has unveiled a new menu replete with shared plates, grilled dishes and delicious desserts.
Executive Chef, Daniel Smith has re-shaped the menu, incorporating lighter dishes with Asian influence, while staying true to what the restaurant is renowned for – spectacular, fresh produce cooked over a 10-burner iron grill.
Pasture and grain-fed meat, fresh seafood and vegetables are cooked on an open flame that sits front and centre of the 100-seat restaurant, giving diners a bird’s eye view of Chef and his team at work.
Speaking on the new menu, Executive Chef, Daniel Smith, says “With summer upon us and to reflect the hotel’s vibrant new look and energy, we wanted to lighten up some of our dishes and really hero fresh ingredients alongside our accompaniments which we put just as much time and effort into preparing.
“We have expanded the seafood offering on the menu with lots of fresh herbs and included a delicately prepared grilled white snapper very lightly cooked on the grill. We’ve also added jumbo prawns from Mooloolaba which we split and cook in their shell and a whole grilled pink snapper with sweet and spicy sour jam, herb salad, crispy shallots and fresh lime. Every part of our menu is locally sourced – we really pride ourselves on this and our menu can change daily depending on what has come in fresh from the markets.
“Our cuts of meat are still a signature, locals can rest easy, our 1kg T-bone steak is still on the menu! What we have done is add a few different sides and lightened up some of the accompaniments and added organic greens, baby beets, quinoa, nuts and seeds to sit alongside our meats”.
Other signature cuts of meat on the new look menu include a slow cooked lamb shoulder served with salsa verde, lamb jus and sea salt; grain-fed Angus sirloin with grilled baby vegetables; a whole free-range chicken serve with spiced Memphis rub, house-made BBQ sauce and grilled corn, and veal Milanese with dressed heirloom tomatoes, shaved 5-year parmesan, lemon and rocket salad.
Along with the mains, desserts are a hero of Clifford’s Grill & Lounge. Menu items include a signature Bombe Alaska with candied macadamia, salted caramel, vanilla bean ice-cream and butter popcorn, as well as a Ganduja milk chocolate sphere. The sticky Muscavado toffee and date pudding with vanilla bean ice-cream and caramel is also a crowd pleaser.
Named after the street attributed to the 19th-century world-class rower, Thomas Clifford, Clifford’s Grill & Lounge is a modern eatery offering the raw flame of a sophisticated grill restaurant with the contemporary ambience of an inner-city bar.
For bookings, head to www.goldcoast.vocohotels.com or call (07) 5588 8400.
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