Executive Dining - Lauxes

20 November 2009, Written by Tom Reid

AFTER 15 years in Japan’s restaurant industry, Lauxes restaurant owners Peter Third and partner Jojo Leatham have created a luxurious dining experience with subtle oriental touches on French grandeur, sophisticated elegance and meticulous attention to fine detail.

The restaurant is a visual delight with sparkling chandeliers, cream leather seats and a centralised polished timber bar which serves both its artistic and practical purposes.

Even the most cultivated wine connoisseurs will appreciate the diverse range on offer which includes more than 20 varieties.

Head chef Akira Takagi has created a tantalising range of seafood which puts the perfect Gold Coast touch on a food menu that reads like a list of Aussie favourites.

The entree menu has a wonderful variety though it’s hard to go past one of several seafood starters.

Lauxes tempura prawn entree has a perfectly light weighted batter that, along with the mild chilli mayonnaise and cilantro, compliments the natural taste of the large, juicy prawns.

A main menu that includes three steak varieties, a honey and balsamic roasted duck meal, garlic king prawns, salmon pasta and tempura wok fried bugs will always create difficult decisions. After much self-deliberation, two Australian classics were decided upon.

The rack of lamb supplied from NSW’s Junee Valley certainly outlines why the region is renowned for its lamb. Served with a delightfully sweet side of potted potato, glazed baby carrots and pearl onions, the lamb meat peels from the bone like fish and feels as though it melts in the mouth.

Also living up to its reputation is the tender 200 gram Wagyu sirloin steak, served with a choice of two sides and presented in carefully cut tender slices. Expertly cooked to medium rare as requested, the steak is tender and, as with the entree, the marinade carefully complements the natural flavours of the meat.

For those who can’t get enough high quality seafood, generously sized extras of grilled king prawns and Moreton Bay bugs Lauxes is hard to resist.

The dessert menu is as extravagant as the mains, though the macerated strawberries and cognac cream dish Mille-Feuille jumps off the page and ended the three-course meal on a ‘sweet’ note.

With friendly service, a relaxed yet sophisticated ambience and most importantly, food that achieves excellence in taste - Lauxes is the perfect place to savour it all.

Author: Tom Reid





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