From the moment you step foot inside The Langham, Gold Coast, you can’t help but marvel at its grandeur. It is, truly, unlike anything the Gold Coast has seen before. Absolutely every single detail, from the soaring ceilings down to the stunning herringbone parquetry floor has been designed to leave a lasting impression, even the hint of ginger flower that lingers in the air is reminiscent of The Langham Hotels & Resorts around the world (Los Angeles, Sydney, Melbourne, Jakarta, Hong Kong and Shanghai, to name a few). The superlative five-star hotel is located within the tallest of the three magnificent Jewel towers in Surfers Paradise and is joined by 170 apartment-style residences, managed by Langham. Perhaps the most anticipated element of the beachside hotel’s unveiling (beyond its stellar accommodation amenities) is the reveal of its food and beverage offering, which brings together a global dream team tasked with bringing a world-class dining experience to life. Spearheading the team as executive chef is hotel dining industry veteran, Craig Robertson, who brings 35 years of industry experience managing large-scale teams. Working alongside Craig is David Vandenabeele as executive sous chef. Originally from Belgium, David boasts more than 25 years of experience in fine dining and luxury hotels across the world, including Belgium, Australia, London and New York. Rounding out the culinary team is industry-leading pastry chef, Ryan Stevenson, as the executive pastry chef. Ryan was twice-awarded Belgium Chocolate Master (2008 and 2010), maker of the 2009 Best Praline in the World and is the only Australian to have been the Director of a Chocolate Academy – so you’re in excellent hands.As you make your way through the lobby, you soon stumble upon Palm Court – an opulent sun-dappled space filled with plush ecru-hued chairs and linen-dressed tables. This is where you’ll find the hotel’s signature Langham Afternoon Tea. Not to be confused with a high tea, which is traditionally more substantial and reserved for later in the day, the Afternoon Tea service is a nod to its flagship hotel, The Langham, London. Delight your senses with a tasteful array of warm scones, delicate finger sandwiches and a selection of sweet and savoury bites expertly crafted by executive pastry chef Ryan Stevenson. His philosophy focuses on flavours and finding a balance where sweetness enhances the ingredients rather than overpowering them. As with most activities, the afternoon tea is best enjoyed with champagne, and thankfully there’s an extensive selection to peruse.Just beyond Palm Court you’ll find Lobby Bar. A hint of salt lingers in the air as a constant reminder that you are merely metres away from the sand. With soaring ceilings and one of the most impressive back-lit bars we’ve ever set eyes upon, Lobby Bar is the perfect backdrop for a cocktail or a light bite. Its signature sip, The Grand Jewel, embodies the grandeur of The Langham, Gold Coast in every way – a tantalising mix of Brookies London-style dry gin (a nod to its British heritage) and local native botanicals, the drink arrives at your table topped with a theatrical smoke bubble and a diamond-shaped ice cube.Next on the culinary tour is Akoya, a casually sophisticated all-day dining destination and home to The Langham, Gold Coast’s bountiful buffet offering. Let’s get one thing clear, there are hotel buffets and then there is Akoya at The Langham, Gold Coast. Reminiscent of a global marketplace of flavour, this elevated epicurean offering is brimming with a bounty of Australia’s freshest and finest, with a particular focus on seafood – think freshly shucked oysters, bugs and lobster. There’s a dedicated section for Asian flavours including freshly made sushi and sensational stir-frys, while the woodfired oven churns out a mouth-watering array of perfectly crisp pizzas. Carnivores will naturally gravitate toward the grill and smoked meat section. The entire experience is designed to be interactive, with a completely open kitchen breaking down that traditional barrier between chef and diner. Here, they want to get to know you, and how you like your steak. Around the corner, you’ll find the cold section, which is overflowing with charcuterie delights. Bring your fanciful feast to a fitting finale with a trip (or two) to the dessert station. The buffet is available for breakfast and dinner daily as well as lunch from Friday to Sunday. All other times diners can enjoy Akoya’s innovative a la carte offering.On the beachside, you’ll find 26 & Sunny. Named after the Gold Coast’s median temperature, the bright and cheerful eatery is designed for the locals. Stroll in post-surf for a coffee and sandwich to go, or nab a table outside and stay a while. The lively local pours The Little Marionette speciality coffee alongside juice and a seriously drool-inducing selection of sandos, bowls, burgers and pastries made fresh daily by the venue’s executive pastry chef Ryan Stevenson. As the day drifts on, swap coffee for something a little stronger, with a selection of sips that are available to takeaway. Seltzers on the sand? Yes please.
Friends, that’s just the tip of the culinary iceberg. Still to come will be Coral Moon, an open-air destination bar shaking up innovative cocktails and the jewel in The Langham, Gold Coast’s crown, T’ang Court, which is a sister venue to The Langham’s signature Michelin-starred destination for fine Cantonese dining. As always, we’ll bring you a closer look at these venues when they open this spring.