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.


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