Videre from the Latin word meaning
“ to see, to perceive, to look”
“to observe, to note”
“to understand, to comprehend”
“to consider, to reflect upon”
“to look out for, to see to, to care for, to provide, to make sure”
To us, Videre represents the best of the Gold Coast with panoramic views, contemporary setting
and warm and genuine service. We pride ourselves on showcasing the finest Queensland seasonal
produce sourced from suppliers who care as much about their ingredients as we do.
TASTING MENU
Soup du Jour
2006 Laurent Perrier, Millesime, Champagne, France
Cured kingfish - avocado puree, radish, fennel and tomato dressing
2015 Abellio Albarino, Rias Baixas, Spain
Pressed confit pork belly - chargrilled apple, crackling crumble**
white - 2015 Yealands Estate ‘Single Vineyard’ Pinot Gris, Marlborough, NZ
or
red - 2013 Castello Banfi, Chianti Classico DOCG, Italy
Roasted salmon fillet - crispy pumpkin seeds, lime-honey infused pumpkin
white - 2013 Lethbridge Chardonnay, Geelong, VIC
or
red - 2013 Hunters Pinot Noir, Marlborough, NZ
Marinated Rum Baba - variations of citrus fruit, Chantilly cream**
2015 Grant Burge Moscato, Barossa Valley, SA
FIVE COURSE TASTING NINETY THREE DOLLARS
WITH ACCOMPANYING WINES ONE HUNDRED AND SIXTY THREE DOLLARS
Tasting menu designed for the entire table
** Denotes guéridon service at the table
Many of our dishes can be made to suit your dietary needs with slight adjustments,
please notify our staff of any dietary requirements.
Groups of 12 guests and above will be provided with an alternate placed menu crafted by our chef.
Please note that public holidays will incur a 15% surcharge
A LA CARTE
THREE COURSES SEVENTY ONE DOLLARS FIFTY CENTS
STARTERS
NINETEEN DOLLARS FIFTY CENTS
Pressed confit pork belly - char grilled apple, crackling crumble
Warm salad of romaine - poached egg, artichokes, broad beans
Duck leg and liver - cornichons, chives, sourdough croutons
Cured kingfish - avocado puree, radish, fennel, lime dashi dressing
Pan roasted scallops - raisin & caper puree, cauliflower beignets
MAIN
THIRTY SEVEN DOLLARS
Pan roasted lamb rump - imam bayildi, Israeli cous cous, saffron pickled onions
Poached snapper - braised leeks, Jamon Iberico, horseradish buttermilk
Roasted salmon fillet - crispy pumpkin seeds, lime & honey infused pumpkin
Homemade ricotta gnocchi - variations of beetroot, roasted hazelnuts
Sous Vide beef fillet - served pink, varieties of mushrooms, celeriac cream, port jus
A TEN DOLLAR PREMIUM ON A LA CARTE & THREE COURSE MENU APPLIES TO THIS DISH
EXTRAS
TEN DOLLARS
Fresh leaf salad
Roasted potato puree
Buttered mixed greens
Truffle and parmesan chips
Many of our dishes can be made to suit your dietary needs with slight adjustments,
Please notify our staff of any dietary requirements.
Groups of 12 guests and above will be provided with an alternate placed menu crafted by our chef.
Please note that public holidays will incur a 15% surcharge