Stage one of a major hotel-wide refurbishment has been completed at QT Gold Coast, with the first new facilities being unveiled in the form of a lawn and terrace area alongside a new swimming pool.
Designed by long-time QT Hotels collaborator, Nic Graham, along with QT Hotels Director of Culinary, Adam Petta, and Executive Chef, Greg Benney, the new entertainment precinct comes with a revamped menu at the adjacent Palm Springs-inspired bar area. In a hotel first, nine private cabanas in a subtle white and ivory tone with QT’s signature black stripes are now available for guests to reserve, with the lawn area open to the public.
Dubbed ‘The Spring’, with the lawn terrace area known as ‘The Green’, the two areas precede the full refurbishment of 16 hotel suites and the addition of a private dining room at the hotel’s Yamagen restaurant amid a refurbished entertainment space.
Menu highlights include Bug and Crab roll with celery, dill mayo and old bay spice; nachos with melted cheese and guacamole; larger shareable plates, sandwiches, wood-fired pizza and green nourish bowls.
“I had a lot of fun working on this menu, and playing on memories and flavours of quintessential Australian summers,” said Petta.
“Family holidays spending all day by the pool, eating crunchy hot chips with vinegar and club sandwiches, it brings you back to simpler times.”