At Citrique in JW Marriott Gold Coast Resort & Spa, each plate tells a story of Australia’s diverse regions and rich culinary heritage. The menu spans the country’s coasts, farms, and gardens – Moreton Bay seafood, North Queensland Wagyu, native botanicals from the Northern Territory, and seasonal produce freshly picked from the hotel’s own JW Garden.

Over the course of the evening, I sampled widely, but two dishes truly stood out. The Chef’s Signature Bay Bug Dumplings – grilled bugs in a lobster bisque sauce with kaffir lime and a hint of chilli glaze were rich, silky, and layered with both local flavour and Asian influence.

The Seared Scallops & Braised Pork Belly, served with pea purée and pickled kohlrabi, balanced sweetness, brininess, and savoury depth with pinpoint precision. The finale was a series of desserts plated with such artistry they could have been displayed in a gallery – each one balanced in flavour, impossible to resist, and almost too beautiful to disturb.

Guiding this experience is Executive Chef Paul Smart, whose philosophy of letting exceptional ingredients shine has earned Citrique an Australian Good Food Guide Chef Hat three years running. After the meal, I sat down with him to talk about the inspiration behind his signature creations, the role of seasonality in his kitchen, and how Citrique has become a dining destination for both locals and travellers from around the globe.

And for those looking to mark a special occasion, Citrique’s Father’s Day Long Lunch on Sunday, 7 September promises a feast of prime beef rib carvings, roasted porchetta, slow-braised lamb shoulder pie, and more—an ideal way to celebrate in style.

Bridges: Citrique has been awarded an Australian Good Food Guide Chef Hat for three consecutive years. What core philosophy or inspiration drives the kitchen at Citrique, and how do you consistently deliver a standard that earns such recognition year after year?

Paul Smart: At Citrique, our philosophy is simple: let the ingredients shine. We focus on sourcing the freshest local produce and seafood, allowing their natural flavours to take centre stage. Our commitment to quality and consistency has been recognised with an Australian Good Food Guide Chef Hat for three consecutive years. It’s a testament to our team’s dedication to delivering an exceptional dining experience every time.

Your signature seafood and grill buffet is a highlight of the Gold Coast dining scene. How do you curate this experience to appeal to both international travellers and local families—and what elements might particularly resonate with visiting Japanese guests?

Our seafood and grill buffet is designed to be a culinary journey that caters to diverse palates. We offer a variety of dishes, from fresh oysters and prawns to grilled meats and international flavours. For our Japanese guests, we incorporate elements like sushi and sashimi, ensuring familiar tastes are available. For international guests looking to experience a taste of Australia the buffet is curated with the best and freshest local ingredients that highlight the region. It’s about creating an inclusive dining experience that celebrates global cuisines while highlighting local ingredients.

Australia is becoming an increasingly popular destination for Japanese families. In what ways does Citrique reflect the Gold Coast’s unique blend of coastal lifestyle and world-class dining, and why do you think it’s such a compelling destination for families from Japan and abroad?

Citrique embodies the relaxed elegance of the Gold Coast. Our open kitchen and interactive dining spaces reflect the coastal lifestyle, while our commitment to quality and presentation aligns with world-class dining standards. For Japanese families, it’s a harmonious blend of comfort and sophistication, offering a memorable dining experience that resonates with both local charm and international appeal.

Dining at Citrique balances indulgence with a relaxed, inviting atmosphere. How do you see the role of a restaurant like Citrique within a hotel setting like JW Marriott, and how do you ensure it feels just as much a destination for global travellers as it does a local favourite?

Citrique serves as a culinary cornerstone of JW Marriott Gold Coast Resort & Spa. It’s not just a hotel restaurant; it’s a destination in its own right. We strive to create an environment where both international guests and local residents feel welcome and valued. By focusing on exceptional service, diverse menu offerings, and a warm atmosphere, we ensure that everyone who walks through our doors has a memorable dining experience.

The lobster bisque dumplings are an unforgettable standout—rich, refined, yet incredibly comforting. Can you tell us the story behind this signature dish? What inspired its creation, and what do you hope guests experience with that first bite?

The lobster bisque dumplings are one of my favourite dishes at Citrique. They were inspired by a desire to combine the richness of a traditional French bisque with the delicate texture of dumplings. We use locally sourced Moreton Bay bugs, infusing the dish with regional flavour. The Bay Bug Dumplings also has a touch of Asian influence with the Thai chilli glaze & kaffir lime which was added through my experiences abroad in Thailand & Vietnam. With each bite, I hope guests experience an unlikely pairing that reflects a balance of comfort and sophistication—a true reflection of our culinary approach at Citrique.