Australia's Gold Coast is famous for neon lights, stripclubs, and for being an overall bling-tacky-bling city, so finding the Verve Restaurant with a charm and sophistication completely opposite takes me unaware, and reminds me that stereotypes are always fun when broken.
Nestled in the backstreets of Broadbeach Waters, the Verve eatery is situated in an area just far enough from the main drag to see distant flashing lights, and quiet enough to be a surprising elegant delight for passers by. From a dark pathway outside, I look in through an open-air window to a vibrant hub of a warm glowing atmosphere, buzzing with energy. Friends are chatting together after post-work days, and colleagues laughing into the night in pleasantly small groups. Charismatic tungstens highlight a slightly oriental décor; I'd call it ‘cosy-mod.' Deep ruby red walls, trendy bamboo lightshades, a central wooden Buddhahead art peice, and the comfortable feeling that comes from wooden tables and a pure white candlelit table setting. The dining area is large enough to absorb group energy, at the rear is the bar, and behind this an open window previewing the kitchen, where Chef and staff are hard at work creating fine delicacies for the evening.
Shelly Greaves, the welcoming owner, smiles a lot; she is happy. Greaves tells me reservations are recommended here, as the place has become not such a best-kept-secret. Glancing at a wall adorned with awards, I can imagine that would be so. From the wine list I sip my Ferngrove Merlot (byo is allowed) and read that the Restaurant and Caterers Association 2009 gave The Verve an accolade for Best Informal Dining. Head Chef Jay Jorgensen won the Gold Coast Signature Dish twice, and this is proudly displayed along the walls, beside about ten other winning and finalist certificates.
On presentation of a modern cuisine menu (European principles with Asian influences,) I spy fresh oysters for starters; always a safe choice when close to the sea - which I am by about 500 metres. I can feel the salt in the air.
For Entrée I order pan seared scallops, which are indeed succulent, however my vote goes to my guests choice; Ricotta, Pea and Pistachio Dumplings - Ooh the words makes my mouth deliciously water, this entrée truly is divinity in a dumpling. My dinner guest does well choosing a main from the recently updated menu; Market fish. This arrives as a serving of scallop and bacon boudin blanc, with du puy lentils, soy beans, kombu and tomato froth selection - simply delectable (I taste this as well, it's my duty). I believe I choose the winning course; roasted duck breast. All the soft pieces of meat are tempura-ed together into a brick - no bones. Rare-cooked slices are layered on plate. Potato is pressed into a cube of palate ecstasy, then cinnamon orange and cardamom poached pear pieces accompany the duck, and jus gras juices complement everything on my plate.
The desserts were too hard to decide upon, so we shared Coverture white chocolate bavarois with cherry sauce and flambé Italian meringue, and Roasted Stone fruit with passion fruit glace and chrysanthemum flower syrup. Melting in mouths. There is a cheese board listing 8-10 cheeses from around the world, but we are too full...
The Verve is a Sophisticated award winning restaurant, reasonably priced for a fine dining experience. I would recommend this eatery to anyone who wants to live in the now, unwind in a happy, vibrant atmosphere, listen to suave sounds and laughter, be reminded that life is good, food exists for pleasure and restaurants exist to remind us of that - well, this one certainly does.