The North Room - Gold Coast

July 2020. Went here for weekend lunch with the partner following an online reservation.We had the chef's selection shared tasting menu, which included five share plates and sprout salad. Our dishes included (i) emu egg, emu, truffle, rye, (ii) deboned chicken wings, (iii) spanner crab, bone marrow crumpet, (iv) jew fish, mullet roe, and (v) pork jowl, tamarillo. We were given a lovely gingerbread dessert to round off the meal. All dishes were high-quality, well-thought out with delicious balanced flavours and textures.Service was friendly and efficient. Prices reflective of fine-dining but worth it; it was $72pp for the tasting menu with additional $8pp as we had supplemented one of the set dishes with the emu egg and truffle dish. Smart casual ambience with limited indoor seating (must book online ahead of time).Overall, a lovely dining experience on Mermaid Beach.

Inventive without being pretentious. Attentive without being intrusive. Aided by the smaller scale of The North Room, Tim and Shannon have struck the perfect balance here to allow their individual skills to shine, and provide a wonderful overall experience.

Friendly staff and the food was great!! The pork and beef was so good! Desserts were unique and on point with the sweetness. They even gave us a little food surprise at the end which was delicious!

It’s relatively easy to find food for comfort or food for freshness on the Gold Coast, but far more difficult to find food for inspiration. The North Room has it all: the comfort of known ingredients, impeccably sourced produce, presented with a twist to entice and surprise both the eye and the palate. It’s a place where rhetoric meets practice, where service is genuinely informed without being stuffy; a place where we’re so amazed at its quality that we miss it already...Printed on a single sheet of paper (read ‘always changing to match the finest seasonal, locally-sourced produce’ , each dish sounds so intriguing that making a choice is impossible. We want to try it all!<br/ <br/ On a menu bridging both lunch and dinner, it’s only too easy to choose the five-course Chef’s Selection tasting menu for two for $62 per person, to which you can add dessert or cheese for an extra $5pp, as well as matching wines for $49pp.

When I perused the list of AGFG early this week, I was surprised to see an one-hatted restaurant located in Mermaid Beach that I never heard about so reserved a table for the weekend dinner. Walked in before my booking time of 6:30pm and found the restaurant was nearly full. There were two friendly waitress running the show and one of them led us to a table where I can see the 'pass ' of the kitchen and the bar. Took the advice from the waitress to go for the chef tasting menu, which is only $59.00 per head with shared dishes between us. First came to the table was the amuse bouche, which was a little plate of dehydrated salt pepper chicken skin. It was a good start to see the chef 's introduction. Next was the home-made bread, which was round and freshly out of the oven. Then we stepped in our culinary journey. Oyster dish was the first dish, which was composed of four Sydney Rocks with smoked pork fat. This is a good invention, where the pork fat perfectly matched the oyster and should be the best oyster that I tasted for the past 6 months. Next one was the deboned chicken wings, where the soured yoghurt, seed grains delivered the creamy and crunchy feeling highlighting the boneless chicken wings, marvellous! Next dish of the pan-fried fish really showcased the chef 's culinary skill, where the fish was just perfectly cooked with golden brown skin, thumb-up. Having said that the pork jowl and the lamb dishes were both slightly greasy to me. Fortunately, chef used pickled vegetable or bowl of shredded vegetables to neutralise so he saved the good impression of the whole tasting menu. At the end, we asked to add the dessert (only costed extra total $10) for a good full stop. Therefore, we had the chance to see the hero of the night. The way of presentation and preparation of the beetroot, strawberry yoghurt obviously demonstrate what an one hatted restaurant should be. The only comment was that production rate on the journey was slightly slow, otherwise higher mark should be deserved in this review.