The stunning views from the extra large windows in the restaurant were an initial reassurance and there were no golf balls in sight so I ordered red wine and settled in to find out more about the food.
Our delightful and informative server, David, explained that rodÝzio courses are served right off the cooking spit or skewer, and are sliced and plated at the table. The main fare is a selection of beef, chicken, chorizo, lamb, prawns and pork and is accompanied by potatoes, salad, traditional Brazilian rice, feijao (black beans) and various salsas and sauces.
First to arrive at our table was Pao de Queijo (Brazilian cheese bread) and spicy fries with house made aioli. The cheese bread was delectable, particularly when dipped in the aioli. I restricted myself to one 'spicy fry' in order to maximise eating capacity later. I was determined to taste everything on offer.
The salad included palm hearts, a delicacy new to me. I immediately googled to make sure no palms would die without their hearts and learned that a specially selected clumping variety of palm is grown in North Queensland to produce palm hearts. It's a sustainable product and harvesting hearts does not harm the palm. Good news because I was enjoying eating the palm hearts.