Chapter & Verse will be a lobby lounge and poolside bar with crafted cocktails and a High Tea experience.

Six new venues including two feature restaurants, a Japanese whisky bar, lobby lounge, poolside eatery and a Farmer’s Market will make up the culinary offering at JW Marriott Gold Coast Resort and Spa, which opens to guests on 20 December.

Led by the hotel’s Head of Culinary, Paul Smart, the new-look resort is in the final stages of an AUD$35 million conversion from its former identity as the Surfers Paradise Marriott.

Japanese artistry is the headline act at Misono, which features a menu inspired by Harajiku laneway cuisine, complemented by a live sushi bar, interactive Teppanyaki dining experience and a strong selection of Japanese whisky varieties. Guests will be able to watch Head Chef Henry Bongay display delicate and efficient knife work, while freshly prepared sashimi, nigari and tempura options will also be available.

Misono will be the hotel’s signature restaurant and will feature captivating Japanese culinary artistry.

The hotel’s all-day dining option will take place at Citrique – which will be open for breakfast and dinner daily. An interactive seafood market experience will be available for guests to participate in, with other options including a wok station and pizza oven along with signature items prepared table-side.

The JW Market and JW Garden will aim to bring guests close to the Gold Coast and surrounding area’s locally grown produce. Local producers will be able to display their products, with guests able to indulge in cold cut meats, aged cheeses and local fudge, with preserves able to be purchased for guests to take home. The venue will also be open for continental breakfast items each morning including pastries, fruits and yoghurts.

Outside by the pool will be JW Marriott’s retro food van, serving a light menu of snacks and small plates which can be delivered to guests utilising a row of poolside cabanas.

All-day dining and interactive live stations will be the highlights of Citrique.

Head of Culinary, Paul Smart, said he was thrilled to be working on the exciting project which will bring the JW Marriott brand to life in Australia for the first time.

“Sourcing and working with local producers from across the Sunshine State to create natural and nourishing yet sophisticated menu options has been a highlight. I’m extremely passionate about sourcing sustainably and locally so this role was an obvious fit for me and I look forward to sharing what we’re extremely proud to have created with our future guests.”

JW Marriott Gold Coast General Manager, Ravinda Dhesi, said Smart’s culinary skills and international reputation in luxury venues will deliver something truly exceptional along this stretch of the Gold Coast.