Flavours flourish with the season at Lauxes

Written on the 8 June 2010

A new season brings fresh tastes and flavours and Lauxes on Broadbeach has redesigned its menu to coincide.

The Lauxes fine-dining experience is evident with its elegant interior, complete with sparkling chandeliers and French grandeur, but there’s a new secret that has captured the attention of local diners.

The recent appointment of Canadian executive sous chef Caitlin Hall has added more depth and diversity to the Lauxes team.

While the availability of produce changing with the seasons is one major factor in creating a winter menu, Hall says the colder climate means customer are more privy to heavier and heartier dishes.

Those sitting down for a three course meal can enjoy an enticing entree menu that includes crispy skinned confit pork belly with a pineapple mint salsa or Lauxes’ signature entree, tempura king prawns tossed in a mild chilli mayonnaise and cilantro.

“Our slow-roasted duck is a great heavier winter meal. You have the option of a quarter or half a duck, which is served with caramelised sweet potatoes, steamed bok choy and tomato and cranberry chutney – finished with a port and Muscat wine jus,” says Hall.

“Another of our popular winter specials is the seared fish of the day, served with a prawn and crab risotto and a sweet and sour red pepper sauce.”

Hall dares diners to go past Lauxes’ oven roasted leg of rabbit, stuffed with wild mushrooms, rolled with prosciutto on a bed of celeriac puree, and served with zucchini and pearl barley risotto drizzled with vermouth.

For dessert, it’s hard not to be tempted by the apple strudel, chocolate assiette and a changing crème brulee dish.

Restaurant co-owner Jojo Leatham says local diners are also rushing the new tapas menu, ‘Lauxes Love Bites’.

“The new tapas menu is a great way for locals to come in and enjoy the beautiful location and venue when they don’t necessarily feel like a main course meal,” she says.

Chef Hall says the tapas menu allows guests to engage in intimate finger food dining while enjoying the wide range of wines on offer.

“It’s all about clean and lighter flavours. Among the most popular choices is our seared scallop dish with smoked  corn salsa, a trio of oysters with three different flavours and our antipasto dish,” she says.


Latest News

BRISBANE VFX PRODUCTION COMPANY CLEANS UP AT MAJOR INTERNATIONAL ADVERTISING AWARDS

AUSTRALIAN production company Alt.vfx has broken records in global advertising, becoming the first business to win...

CYCLONE DEBBIE FORCES MINE, RAIL AND PORT CLOSURES AS IT WREAKS HAVOC IN QUEENSLAND

COAL and gold mines in north and central Queensland are being seriously impacted as Cyclone Debbie makes landfall ...

FLYING START TO 2017 PASSENGER NUMBERS FOR GOLD COAST AIRPORT

RECORD numbers of travellers used the Gold Coast Airport (GCA) in January this year, continuing a five-year trend ...

SUNCORP SAYS IT'S 'COVERED' AGAINST FINANCIAL COST OF CYCLONE DEBBIE

INSURER Suncorp (ASX: SUN) says it is "well protected" against the financial impact of Cyclone Debbie th...

Related News

RAY OF HOPE FOR SLATER AND GORDON AS LENDERS STEP IN

EMBATTLED law firm Slater and Gordon (ASX: SGH) has announced to the ASX that it has launched confidential discussion...

SPROUTX PROVIDES THE SEED FOR AGTECH STARTUPS

AGTECH innovation fund SproutX has opened applications for its first accelerator round, backed by $10 million from...

GAS PRICES MAY FORCE BRICKWORKS TO TAKE MANUFACTURING OVERSEAS

BRICKWORKS Limited (ASX:BKW) chairman Robert Millner says soaring energy prices may force the company to turn to offs...

CHINA CONTINUES TO COLLECT AUSSIE PROPERTY ASSETS

CHINESE coin continues to dominate Australia's offshore real estate investment market, accounting for almost h...

EVENTS COMING UP

 

Contact us

Email News Update Sign Up Contact Details
Subscriptions

PO Box 2087
Brisbane QLD 4001

LoginTell a FriendSign Up to Newsletter