VIVA LA GLASS
Written on the 20 February 2012
AMERICA’S loss has been a culinary coup for the Gold Coast with Frenchman David Pommier (pictured) dishing up tantalising favourites at Glass Dining and Lounge Bar for almost three years.
The head chef has been a fixture at the Marina Mirage restaurant since its celebrated opening and has delighted customers with a fresh and progressive menu that shifts to accommodate the seasons.
“The Gold Coast is a travel destination and we cater for families, but also it’s important to create each dish individually so that each has its unique flavour, its own sauce and garnish,” he says.
“The lamb for example is complemented by scented eggplant. I like combinations with a twist and I like to work with all of the seasons.”
Prior to Glass, Pommier worked in Paris and later in the US at Le Meridian Boston, training chefs in classical French cuisine.
“It was interesting training American chefs in French fine dining, but it was a very enjoyable experience,” he says.
That opportunity arose when, just 21, Pommier was selected by Le Meridian Paris where he had started his apprenticeship as the man to train the Americans.
He later came to Australia and managed kitchens and restaurants before settling at Glass, where he successfully set out to create one of the best fine dining menus on the Gold Coast.
While a new ‘warmer’ menu will be crafted after Easter, for now Pommier is wowing patrons with dishes including the delectable Cone Bay Barrumundi, farmed fresh in the waters of Western Australia. It is baked on a pine needle nest (for garnish only people) with a trio of summer vegetable crepes with a kaffir lime leaf froth.
“I went for the Cone Bay over traditional Barramundi spots in the Northern Territory because it’s a lot cleaner and is farmed in waters surrounding Turtle Island that are less muddy than the far north. We always look for something a little different,” he says.
The extremely remote island sits amid the world-renowned Buccaneer Archipelago, comprised of some 1100 picturesque and unspoilt islands – home to the Cone Bay Saltwater Barramundi.
The menu at Glass bursts with fresh flavours and the desserts are an absolute treat. A favourite is the chocolate mocha cave – a delicious combination of coffee, chocolate and infused mousse and macadamia, served chilled and drizzled with warm orange marmalade.