In the vast expanse of Australia's local aquaculture and nearby oceans lies a treasure trove of undiscovered ocean produce, waiting to be brought into the limelight.  

JW Marriott Gold Coast Resort & Spa's signature restaurant, Citrique, has partnered with fish provedore Umar Nguyen (@thefishgirl) to showcase the most unique sustainable seafood from Australian seas in a new six-course degustation menu launching on 11th March 2024. The menu will bring underutilised species and produce to the forefront in an exquisite culinary odyssey curated by Paul Smart, Executive Chef.  

“Our collaboration with Umar Nguyen is the first in a series of 'Producer Spotlight' menus set to launch over the coming year at Citrique as a demonstration of our commitment to celebrating the finest local produce. Each menu will showcase a unique new ingredient captivating diners to join us on a new culinary journey. This new launch heralds a new era for Citrique as we continue to champion Australian's bountiful seafood produce and experimentative flavours with subtle nods to Asia”, said Executive Chef, Paul Smart. 

The menu starts with a Rocky Point Aquaculture Cobia - an often underutilised fish on account of its name alone. The buttery richness of the fish provides a versatile base for tart flavours of the entree, which is served with pepper sauce, caperberry, yuzu, sea blight, shiso and blue scampi caviar.  

Just a 30 minute drive from Citrique, the Grouper, a protected species in the wild, is also farmed by the experts who wrote the textbook on sustainable Grouper farming, led by Serena Zipf, Owner at Rocky Point Aquaculture. A rare opportunity to sample the delicacy, Chef Paul and his team have prepared the dish with culinary mastery served with a butter sauce and wild scampi caviar to allow the flavour of the fish to shine through.  

The Fraser Isle Spanner Crab, served with green mango, coconut and tamarind - a circular dish using every part of the crab and served in the crab shell itself - represents a marriage of experimentative flavours and nuanced Asian cuisine that comes to life at Citrique.  

Raptis Wild Banana Prawns, served with citrus salad, JW sriracha sauce, and sawtooth coriander are sourced from the pristine waters of Northern Queensland. The medium sized variant used in this menu often goes under-utilised, with chefs and home cooks opting for either small or large size prawns despite the medium prawn's vibrant colour and succulent sweet flavour. 

Umar's passion project, a distinctly naturally blue coloured Wild Scampi Caviar, weaves through the menu enhancing the dishes with its exquisite taste and unique texture. A story originating eight years ago, the Wild Scampi Caviar was born when Umar identified the by-product from Shark Bay Scampi was being discarded. An intricate process which involves hand-picking through each batch of caviar to ensure the utmost quality, the Wild Scampi Caviar is now a highly sought after product across the country to enhance seafood dishes and other delicacies.  

The Shark Bay Scampi themselves, a hidden treasure caught from 200m depths of the sea, are also featured on the menu in an elevated version of a dish containing all elements of a classic 'surf and turf' - served with Wagyu beef, potato rosti and truffle jus. 

The menu concludes with a perfectly balanced Cherry Illusion dessert served with black berries, cocoa meringue, vanilla cream and lemon balm crafted by the Citrique pastry team.  

The elegant ambiance of Citrique has always made it a favourite destination for locals, and the new Producer Spotlight Menu is a decadent way to experience a taste of the modern Australian cuisine Citrique is known for with a special homage to the bounties of our nearby seas. 

The Producer Spotlight menu will be available at Citrique from 11th March on Mondays to Thursdays until the end of May 2024 for $129pp (additional $59pp for six-course wine pairing). Bookings can be made via www.citriquerestaurant.com  

On Fridays to Sundays, Citrique offers its popular seafood buffet for $129 pp, weaving through the celebrated produce and ocean treasures from the weekday a la carte menus along with a decadent spread of succulent roasts, Wood-fired pizzas, and desserts to delight all palettes.  

Highlights from the collaborative menu with Umar Nguyan are also available on Citrique's new a la carte menu, available Mondays to Thursdays. 

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Media Contacts 

Hermina Liscevic 

hermina@themintpartners.com.au  

About JW Marriott  

JW Marriott is part of Marriott International's luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. Inspired by the principles of mindfulness, JW Marriott is a haven designed to allow guests to focus on feeling whole – present in mind, nourished in body, and revitalized in spirit – through programs and offerings that encourage them to come together and experience every moment to the fullest. Today there are nearly 100 JW Marriott hotels in more than 30 countries and territories worldwide that cater to sophisticated, mindful travelers who come seeking experiences that help them be fully present, foster meaningful connections and feed the soul. Visit JW Marriott online, and on Instagram and Facebook. JW Marriott is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com. 

About Citrique 

Embark on a culinary odyssey at Citrique, where the essence of Modern Australian cuisine is celebrated through the finest local produce and fresh seafood, intertwined with subtle Asian flavours. Drawing on the expertise of Executive Chef, Paul Smart, and his team's experience in Asia, Citrique's menu celebrates the marriage of flavours through experimentation, championing seasonal ingredients sourced from Australia's rich land and sea. A favourite spot amongst locals for its elegant ambiance make it the perfect destination for a memorable mid-week date night, whilst on the weekend, it ups the tempo with a decadent seafood buffet of limitless oysters and many more ocean treasures.