I am a freelance Journalist and Content Writer based on the Gold Coast. Along with writing for "Weekendnotes", I also have a freelance Online and Web content writing business, Vision Content.
Published March 30th 2013
Preparing myself to visit The Gold Coast Marriott's "Citrique" restaurant, I feel my excitement start to build, bubbling and simmering in my chest, like a fine champagne. As I contemplate the sensation, I can only imagine it to be similar to the exhilaration of Charlie venturing into the Chocolate Factory for the first time.
Hearing murmurings amongst the foodie set that "Citrique" was the holy grail of seafood buffets on the Coast, I was keen to set sail on this gastronomic journey. I had prepared for my experience, (as numerous seasoned buffet diners before me), having only a light meal for lunch, check, made sure I was not wearing overly restrictive clothing, check, had not over-indulged in alcoholic beverages, check, well maybe a little.
It was a seductively balmy evening on the Coast as I tiptoed into "Citrique" on precariously high heels. My towering heels I call my "dinner shoes", as I will only wear them for sex appeal when dining out, where only limited movement is required! My first impression of Citrique I inhale the décor surreptitiously, luminous and inviting, with golden tones sprinkled generously throughout.
The variety and freshness of the cuisine at "Citrique" is impressive, paying tribute to Sous Chef Eric Henck's longstanding belief in sourcing the best local seafood and produce. To make the dining experience simpler, the buffet is split into four areas known as zones. There is the cold zone (cold meats, salads, antipasto, sushi and seafood), the grill zone (roast meats and Indonesian style dishes such as a satay), the hot zone which has European and Asian inspired cuisine and lastly the decadence zone boasting an extensive variety of desserts and pastry art.
Long gleaming bays beckoned, as I stood there drinking in the tantalising array of food on display. I finally settled on tuna and salmon sashimi as a starter, with a side serving of oysters natural from the cold zone. The sashimi melted away rich and buttery, and the oysters retained the slightly salty hint of straight off the boat freshness, plump and moist.
Next I savoured scallops in the shell, king prawns, mud crab and a plentiful variety of the salads. The flavour fusion of the beetroot, fetta, rocket and walnut salad was a standout for me, the bitterness of the rocket perfectly complimenting the richness of the fetta and the sweetness of the beetroot.
From richly spiced indian, to succulent roast meats, the options were diverse and delivered on flavour and complexity. Steamed pork buns graced the yum cha bay, piled high and softly steaming, while a whole baked salmon created a decadent display at the entrance to the hot zone.
I had vowed to restrain myself from decimating the decadence zone, but as I prepared to gorge myself on sticky date pudding, panna cotta, homemade ice-cream and lemon meringue pie, realised I should not make promises I know I can't keep!
Citrique is a stylish restaurant, with efficient table service and impeccably flavoured dishes. It is a go to destination for seafood devotees. Citrique offers both a la' carte and buffet style dining options, serving breakfast, lunch and dinner 7 days a week. Prices vary from $33 for breakfast, $55 for lunch, $72 for dinner (Sunday-Thursday) and $79 for dinner (Friday-Saturday).