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RPR's Restaurant

Editorial Review

Editorial Review

The Crowne Plaza Royal Pines Golf Resort and Spa is a short drive from the Gold Coast's tourist hub. The signature restaurant of this famous golf course resort, RPR's, sits on the top floor of the soaring tower. This restaurant has an excellent reputation for impressive food and service, which is justified by a long list of major awards. The split-level design creates an interesting interplay of spaces and spoils all diners to a panoramic view of the Gold Coast. The view continues inside, where an open grill is a feature of the dining area, allowing diners to watch the talented kitchen brigade, led by chef Matt Dixson, at work.

The menu changes with the seasons. It showcases an exciting array of dishes that embody colour, texture and flavour which also includes some fantastic desserts and seriously good cheese. Sauteed scallops in a sticky ginger dressing, apple salsa and a jasmine rice cake appeals as an entree, as does the star anise-infused pork belly, slow-roasted and served on taro mash with crisped lotus and Vietnamese mint. You might also find yourself drawn to the pappardelle, folded through with King Island camembert, blue cheese and brie. The rich flavours of the cheese are complemented by the garlic beurre noisette, spinach and slow-cooked cherry tomatoes. A signature dish of pan-seared Wagyu tenderloin topped with a garlic-roasted king prawn, a wonderful chardonnay sauce and winter vegetables has earned its winning reputation. The degustation menu is available for $90 per person, or you can team each course with a perfectly selected wine for an extra $60. From delightful dinners to Sunday brunch, RPR's is a top spot in more ways than one.

Catherine Taylor, May 2008