A TREAT FOR THE SENSES

AN emphasis on quality service matched by wonderful cuisine makes dining at Glass a treat for the senses and at this time of year it’s proving a hit.

Patrons are so immersed in the menu at Glass Dining and Lounge Bar that they easily forget how proficient the service is.

The waitresses tending to customers on this occasion memorise complex three-course orders, always smiling.

Glass co-owners Shanan Harmelin and Patrick Gennari have built a positive culture in their restaurant. Their zest is infectious and Glass has the cuisine to back it up.

“Since we opened 17 months ago we’ve had an 85 per cent staff retention rate which is unheard of in the hospitality restaurant,” says Harmelin.

“Our staff love working at Glass and this really reflects in the service they provide our clientele. From day one we’ve always said ‘imagine how you’d like to be looked after as a diner, you’d like to be sitting with a drink in your hand, with delicious food in front of you and smiling, friendly people all around you’.”

With woodgrain tables, views of the sparkling Broadwater and a striking marble and glass bar at the centrepiece, the Marina Mirage restaurant dazzles.

In the midst of shifting from a winter menu inspired by the South of France to a fresh summer menu, executive chef David Pommier shares some secrets.

“Summer techniques often involve braised dishes, that are to seal the meat and let it cook in stock slowly for up to five hours,” says the French-born Pommier.

“This breaks up the fibres slowly to result in soft, tender meat. Warm dishes in summer work very well but are lighter and require different combinations of flavours.

“I like to really match the type of meat with a unique set of flavours not seen in any other Gold Coast restaurant. Working with produce that not many people use is the best way of achieving that and establishing a real point of difference.”

A king prawn and pea risotto entree is a good example of Pommier’s flavour innovation, with the strong mint tastes perfectly matching preserved lemon and snow pea tendrils. A stayer on both the summer and winter menus is grilled whole New Zealand sole. The dish is served on parsley and lemon seasoned butter with a vongole stack.

“We don’t use the term ‘signature dish’, but the New Zealand sole has been on the menu from day one and, as one of our most popular dishes, we won’t be changing it any time soon,” says Pommier.

With a comprehensive wine list, meticulously thought-out menu and service to match, patrons continue to be surprised and delighted by what’s on offer at Glass.