Vanitas

Delivering a signature experience & celebrating the freshest produce on an evolving seasonal menu, Vanitas sets the scene for sophisticated dining.

06/06/2023

Introducing you to our young and vibrant Restaurant Manager, Pristha. Always ready with warm smile to welcome you. Meet her on your next visit for amazing wine recommendations !

01/06/2023

Served as a palate cleaner before the mains, Sgroppino is an Italian alcoholic palate cleaner from Venice, based on lemon sorbet, vodka and prosecco.

Our Chefs use lemon native dessert lime that grows in Queensland, NSW and South Australia. It is served on a wooden spoon in a form of a sphere and must be eaten in one bite as it ‘pops’ in your mouth.

Open tonight, bookings essential.

26/05/2023

For our vegan diners, the pumpkin risotto is a crowd pleaser.

In season pumpkins, with housemade pepita (pumpkin seeds), miso and a lemony pumpkin carpaccio, make for a melting pot of delicious flavours.

A dish as beautiful to eat as it is to look at.

24/05/2023

Fruit salad, but make it luxe.

Compressed seasonal fruit served with seasonal sorbet and passionfruit. A mouthwatering, refreshing dish.

Open tonight, bookings essential.

18/05/2023

Introducing the delectable Parsnip Cake with Persimmon.

In season, the phenomenal parsnip mousse cake is served with fresh persimmon, parsnip caramel and an oxidate persimmon sorbet.

Open tonight, bookings essential.

12/05/2023

Treat Mum this Mother’s Day to a fine dining experience like no other.

Marron served with puffed grains and chicken beurre blanc is a show-stopper.

Margaret River Marrons are the largest freshwater crayfish in Western Australia and considered one of the best and most luxurious Australian product.

We fly the Marron alive to Vantias, where they are then lightly charred on the Hibachi grill and brushed with homemade vintage roasted chicken wings garoum.

The dish is finished at the table with rich and flavourful chicken beurre blanc.

11/05/2023

One of our signature dishes, the Quail, Lillipilli Ketchup and Geraldton Wax.

Sourced from Brisbane Valley Farm, quail are dry aged between 12 to 22 days in beeswax which helps tenderise the meat.

The quail is then cooked on the Hibachi grill, brushed constantly with lacto-fermented Koji water.

The Ketchup is made of Lilly pilly which has been foraged and preserved by Chef Rodolfo.

Open Wednesday through Saturday, bookings essential.

05/05/2023

For our vegan diners, our Chefs can amend the menu to suit.

This is our Beeswax Celeriac – one of our vegan options. Aged in beeswax and brushed with homemade bee pollen garum, this dish is then finished on the hibachi grill.

Open tonight, bookings essential.

03/05/2023

In season Garnet Queen Plums are the key ingredient for this refreshing dish.

Served two ways, as sorbet and espuma, this sweet dish is accompanied by Black Koji Amazake, which produces citric acid that offers a beautiful sour note to the dish.

A dessert that is as visually stunning as it is delicious.

29/04/2023

Treat yourself to a fine dining experience that is unmatched.

This strikingly beautiful Charcoal Tart is succulent in texture with a mild salty flavour.

26/04/2023

Introducing a crowd favourite, the Mezzi Rigatoni.

This phenomenal dish uses Saltbush, an Australian native herb that has a distinct salty and herby flavour.

The dish is finished at your table with koji butter and sage oil.

Open tonight, bookings essential.

24/04/2023

Taste 500 years of history with the White Caciucco.

Fishermen in Tuscany would prepare seafood stew with unused seafood from their catch, an early adoption of the zero waste concept – a core value that we at Vanitas also practice.

Open Wednesday through Saturday, bookings essential.

Address

Palazzo Versace Gold Coast
Main Beach, QLD
4217

Website

https://www.palazzoversace.com.au/restaurants-and-bars/vanitas

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