After having booked my flight up to the Gold Coast for the Saturday morning before the Marathon on Sunday, i realised i would have plenty of time after picking up my race pack and checking in to my hotel to have a substantial lunch and therefore have a smaller nutritious dinner before heading to bed early in preparation for the race.
With my hotel and the race pack pick being in Broadbeach, i decided to choose a restaurant close to the area and settled on Verve which was a 15 minute walk from the hotel room. Located in broadbeach waters it was in one of the more unusual locations on the whole list. Located on a corner of a suburban housing area next to a milk bar and a hairdresser, it was an unassuming outside contrasted by a elegant decor inside which still had the Queensland spirit of open shop front which allowed views of outside and the bright Queensland sun to envelope the restaurant.
The restaurant itself was very empty with just two other people in for lunch. The decor was sophisticated with white table clothes, fine cutlery and purple walls and what would be a romantic setting during the night. A small one room dining area and what appeared to be an even smaller kitchen gave the place a homely, cozy feel.
After settling down on my banquette style seating, i was offered a reasonably sized wine list from which i choose a glass of Catalina Sounds Pinot Gris. The food menu had one page with about 7-8 choices each for entree, mains and sides and deserts and cheese, with a separate initial page for small tasting plates to start. They also offered a degustation menu. After contemplating the degustation option, i decided to go for a entree, main and desert feeling my training would overcome any overeating for the marathon the next day.
With several of the options on the entree menu i was torn and spoilt for choice. I eventually went with a Quail pie. Rich buttery pastry (that unfortunately stuck to the ramekin slightly) was broken to reveal a filling of tender moist chunks of quail meat , Swiss brown mushrooms and several small tarragon and truffle dumplings and a rich sauce. Very good and touches of both rustic homeliness and modern ingredients and techniques. The only disappointment was the rocket salad on the side which was bland, unseasoned and unnecessary.
Although there were also several great options for main course, there was one that jumped out and required me to order. And it did not disappoint with a sublime dish of slow roasted pork neck that fell apart with the slightest touch of a fork served with a sweet potato cream, pickled love plums and a honey and mustard jus. Each ingredient was fabulously cooked and presented and the taste was superb both individually and as a combination. Another mix of superb homely food with modern techniques and finishes to create a memorable dish.
Having had 2 fairly heavy courses, i decided on a lighter desert (although i was sorely tempted by the cinnamon donuts, pot au chocolate, caramel gel and espresso ice cream). Whereas the two previous courses mixed rustic and modern, this dish was all modern technique and flash. Toasted passion fruit marshmallows, with a mango salad, candied lime slivers and a small almond and coconut milkshake. Perfectly presented with a light balanced and delicious flavour it was an excellent end to the meal with the candied lime a personal highlight.
Overall not much to fault with this restaurant, a mix of quality food, technique, style value ($85 for 3 course and wine) and service meant a thoroughly enjoyable afternoon gazing out into the bright sunshine of Queensland enjoying delicious food and wine. If you find yourself in the Gold Coast for any reason, try to find your way to this restaurant that warranted its hat status in Queensland's inaugural good food guide.
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