Room 81(Gold Coast, QLD)

Sofitel Broadbeach
81 Surf Parade
Broadbeach QLD 4218
+61 7 5592 2250

I’ve met quite a few of Marty’s friends and while most of them have been great, there have been a few eggs in between. Thankfully, his workmate Dominique sounded like someone I’d get along well with – especially after I was told that she was a bit of a foodie too. Win! We decided that we’d meet each other over a nice dinner (of course) so after consulting both the Queensland Good Food Guide and the Gold Coast edition of the Entertainment Book, we agreed that one-hatted restaurant Room 81 would be a great place for our first date (with Marty as the third wheel, hah!).

When I made the booking two weeks beforehand, I asked for an 8pm sitting on the Friday night. The reservations lady said there was a table available and booked us in. Awesome. However, a few days before we were meant to have dinner, I got a call from the restaurant saying that they made a mistake. They realised that the Friday I made the booking for was a public holiday for Gold Coastitutes and that the restaurant wouldn’t be open and whether I would like to book for another night.

I asked if there was anything on the Thursday night to which the lady told me, ‘no, all booked out.’ After I pulled the ‘but I’m flying in from interstate’ card sprinkled with a bit of bitchiness firmness, the lady put me on hold to ‘speak to the manager.’ And when she returned, she told me that she could arrange a table for us at 8pm after all. Excellent. Now that that was done and dusted, it was time to rock up and enjoy what would be quite a memorable dinner.

Room 81 is aptly located on the ground floor of 81 Surf Parade in trendy Broadbeach, which happens to be the address of the Sofitel hotel. Room 81 is very sophisticated and modern, that is, everything that the Gold Coast tries to be. But while your typical Gold Coast slurry fails in that regard, Room 81 gets it so right – we felt like we were in Manhattan.

Room 81 is also one of the few places on the ‘Coast that backs style up with substance. Its head chef is Michael Crosbie, who not only spent time in some of the best restaurants in London but also worked under Quay head chef Peter Gilmore. Although we didn’t see any snow eggs here, we were certainly treated to a theatrical display of spectacular food, cementing Room 81 as one the better fine dining places on the Gold Coast and certainly deserving of its one-hat status.

When we rocked up to Room 81 at 8pm, we were surprised to find that it was not even half full. All booked out? Yeah sif, mate. All was forgiven though, when a cute-ish waiter of European descent lead us to our table by the kitchen and quickly poured us water while giving us the menus. We barely glanced at it for we knew that we were after the six course tasting menu ($130 per head) with matching wines (an extra $70 per head).

Our first drink was glass of NV from Wicks Estate in South Australia. It was as bubbly as Dom herself and a great champagne to start the meal with.

Our amuse bouche was a creamy Jerusalem artichoke veloute, which we all liked. I love Jerusalem artichoke in soup form (or similar) so this was a real winner for me. Who would have thought that such a small vessel carried so much flavour?

Warm bread was provided all throughout the dinner. As much as we thought the bread was lovely, we declined top-ups because we wanted to save room for the food.

Our first course was the Nordic cured king salmon served with avocado, wasabi, daikon, lime snow, apple, nasturtiums and tendrils (‘what tendrils?’ I pondered). The fish was beautifully soft and plump, with a slight smoky taste that went especially well with the dehydrated lime ‘snow’ which Marty said ‘looked like a gram of coke.’ I also appreciated the house-made wasabi that wasn’t as potent as the commercial stuff but still had kick, while the glass of 2010 Plantagenet Riesling with its spicy green apple and lemon rind notes complimented the dish very well.

Next, we had the venison loin. Dom was a vegan for so many years so I wasn’t sure whether she liked this. To her delight, she discovered that that shaved peppered venison tasted delicious, especially when paired with some beetroot gel, horseradish cream, watercress, port wine jelly and puffed buckwheat. Oh man, especially the buckwheat and jelly which were really fun to eat. Our 2010 Tiefenbrunner Pinot Grigio wasn’t as intense as our first wine but that also meant that the venison was able to shine more.

Our third course was called ‘by the sea side,’ a pan-fried John Dory, mollusc, marble potatoes, sautéed mushrooms, edible sand and sea foam. It was a beautifully executed dish and I particularly thought the ‘edible sand’ (made out of wakame and breadcrumbs) was spectacular. Marty also thought that the dish was earthy, which isn’t what one would normally expect from a seafood dish. I guess that’s why the 2010 Rockbare Chardonnay from McLaren Vale was chosen as the wine accompaniment for this dish – its herby-ness flecked with hints of warm honey married well with the dish’s earthy undertones.

The Berkshire pork assiette, a medley of different ways to cook pork, was another highlight. We received a piece of crackled belly, a roasted neck trompette and a crisp rillette ball. The whole thing was perched on a small blob of cauliflower cream and served with turnip shoots and a glazed apple piece, which Marty thought looked like a piece of cooked potato. All the pieces were cooked well but for some reason, lacked a bit of something so it wasn’t my favourite dish of the night. If it weren’t for the glass of 2009 Innocent Bystander Pinot Noir that brought out the flavours, I would dare say that this would have been an almost boring dish.

The lamb loin was a better meat dish. The very tender loin piece was perched on top of a crisp lamb breast terrine and served with broad beans, leek, sunchoke cream (I thought it was odd that they used the word ‘sunchoke’ on the menu, why not just say Jerusalem artichoke?), confit potato and basil.

Here’s a pic of the terrine. This dish was amazing. The loin was tender, fatty and rich and the terrine proved to be an interesting way to enjoy lamb. I particularly loved the Jerusalem artichoke (sorry, sunchoke) cream that meandered around the lamb and surprisingly, did not make the dish too rich. A glass of peppery 2010 Knappstein Shiraz from the Clare Valley managed to also cut through the creaminess, making it an excellent pairing.

Our pre-dessert treat was apple foam served with apple jelly, the latter of which resembled gel rather than jelly in the traditional sense. We all loved this dish immensely, probably more than the actual dessert course. Marty said that it tasted like ‘apple-flavoured nothing’ which prompted us semi-intoxicated girls to collapse in fits of laughter. He was right – I don’t exactly know how they made the foam but it was very cold and almost as light as fairy floss. It starts off tasting like apples but quickly disappears into nothing in your mouth. Wow.

Room 81 love dishing out soufflés for dessert and the one we received on the night was a pear one, with gingerbread sauce and toast ice cream. While I thought the soufflé was a tad too heavy, I liked the pear and gingerbread flavour combination and we all thought the toast ice cream was amazing (‘who on earth comes up with the idea of toast ice cream?’ said Dom in amazement). As for the wine pairing, a second Riesling – this time a Mt Horroks Cordon Cut Riesling which was sweeter than the Plantagenet – capped off what was an amazing dinner.

We couldn’t say anything bad about Room 81. The food was spectacular and the service was super-fast (though I did suspect that waiters were rushing so that they can go home earlier – fine with us, though!). Although I did not appreciate the 1.5% credit card surcharge (booo, and I’m not even an AMEX customer), $50 off the total bill thanks to the Entertainment Book discount made it even. As a final aside, although I did say great things about the food, I have to be honest and say that what really made the night great was the awesome company I had that superseded apple clouds, lime snow and glasses of Rieslings. Yep, we were having a fabulous time just ‘hangin’ the f*ck out on a Thursday night.’ Naw, shucks.

Room81 on Urbanspoon

I eat too much.


  1. Martypantz
    October 13, 2012

    By awesome company did you mean me? Or Dom? 😛 Lol

    1. libishski
      October 14, 2012

      Dom, of course.

  2. Jenny @ Ichigo Shortcake
    October 14, 2012

    LOL @^Martypantz.

    The food looks awesome! Not sure about the booking mistake though and the credit card surcharge man! I get annoyed when expensive meals still get charged the fee even though a lot of cheap cafes don’t even do that. It’s not right. 🙁 I Guess having the Entertainment Book voucher always does the magic. 🙂

    1. libishski
      October 14, 2012

      I know right! I understand cafes and restaurants having a ‘minimum $20’ policy for credit cards and EFTPOS but c’mon, this was a $500+ meal that could have easily covered any credit card expenses that the restaurant may have incurred!

  3. Hannah
    October 14, 2012

    I often tend towards veganism myself (says the girl currently eating her way through a 340g tub of mini milk chocolate peanut butter cups… ahem) but that venison dish does sound phenomenal.

  4. Daisy@Nevertoosweet
    October 14, 2012

    You’re so good at writing these restaurant reviews Libby 🙂 You describe the dishes so well! I have a lot of time writing them and describing all the flavours and elements hehe ~ Room 81 Looks like a great place to have dinner ~ I’m going to Brissie soon but not Surfs Parade if not I would want to try it out!

    A shame about the souffle being a bit heavy because I like my souffles really light and fluffy >_<

    And that 1.5% service charge is NOT acceptable…I hate it when places do that! We should all have the right to pay any way we want and not be charged more!

    1. libishski
      October 14, 2012

      Oooh when are you going to Brisbane?

      There are heaps of good restaurants in Brissy anyway so no need to drive 45 mins to the Gold Coast (unless you really want to, hehe). Can’t wait to hear all about your adventures 🙂

      1. Daisy@Nevertoosweet
        October 14, 2012

        I’m going next week 🙂 Will talk to you about it tomorrow need to pick your brains about where to go! I have noooo idea lol

  5. threehanns78
    October 14, 2012

    super looking souffle and apple cloud, great way to finish those good looking dishes.

  6. Dominique LeBel
    October 17, 2012

    Dearest Libby,
    This is my favourite of your food reviews.. it’s a re-living of a first perfect encounter: with new friends, flavours, textures, colour combinations.. absolutely magical to see a memory articulated into words so beautifully by you. Room 81 makes me think of a quote from a film I watched last weekend and I think you’ll agree. Here you go:
    Where I come from, the meal is the result of reflection and study, menus are prepared in advance, timed to perfection. It is said, without the culinary arts the crudeness of reality would be unbearable

    1. libishski
      October 18, 2012


      I was very touched by your lovely comment – thanks for such a wonderful night and for your friendship. And what a lovely quote to finish off. Can’t wait until NYE weekend! WOOO! xoxo


Leave a Reply

Your email address will not be published. Required fields are marked *