The Dish: Gold Coast food news you need to know
With November upon us and the festive season creeping ever closer, our calendars are filling up faster than we’d care to admit. Luckily, this week’s food news brings plenty worth making room for, from $3 oysters and sunset cocktails to four nights of exceptional dining at Citrique. We’ve also got the scoop on a much-loved salad spot’s new home, a waterfront dinner with an artistic twist and a rather tempting excuse to finally open that special bottle of wine. Oh, and if you’re already thinking about Christmas, there’s a boozy little countdown with a local connection that might just pique your interest. Here’s what’s happening in the world of food this week.
Dalas Kitchen has a new home at Miami One
Good news for salad lovers! Dalas Kitchen has packed up its Nobby Beach digs and popped up in a brand-new shipping-container outpost at Miami One Shopping Centre, bringing its much-loved line-up of sensational salads to a more convenient location. The move comes after plenty of customers lamented the difficulty of getting to the original Nobby Beach shop, so the team has made life a little easier with a new spot that, importantly, has parking! Expect the same fresh, flavour-packed salads you’ve come to know and love, just with a whole lot less hassle. Perfect timing for easy, breezy summer lunches. Check the opening times here.
Four nights, four menus and a stellar line-up of chefs – Culinary Stars returns to Citrique
Foodies, clear your calendars! JW Marriott Gold Coast Resort & Spa is bringing back its annual Culinary Stars showcase for a fifth year, and this one’s shaping up to be a delicious four-night affair. From November 9–12, Citrique’s acclaimed culinary team, led by Paul Smart, will join forces with some serious talent from across Australia and New Zealand for Origins: A Culinary Journey. Each evening explores a different theme, from Foraged and Harvested to Cultivated and Discovered, with four-course menus showcasing everything from spanner crab with finger lime and caviar to premium wagyu, inventive seafood dishes and elaborate desserts. Joining the line-up are JW Marriott Auckland’s Wallace Mua, Burleigh Heads pastry maestro Richard Le Deunff and The Hinterland Collection’s Aaron Teece. There’ll even be live kitchen footage so you can watch the culinary magic unfold as you dine. Tickets are $149 per person, with optional wine pairings for an additional $50. Book your seat here.
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Forget chocolate! White Possum’s boozy advent calendars are back with a little help from Pipit’s Ben Devlin
Who needs a tiny square of chocolate when you could be counting down to Christmas with 25 days of gin or whisky? Australian spirits purveyor White Possum has brought back its wildly popular boozy advent calendars for 2026, and this year’s editions come with a rather special local connection. Award-winning Pipit chef Ben Devlin has teamed up with the Melbourne distillery to create original artwork for the packaging, using the traditional Japanese printmaking technique of gyotaku. Inside, you’ll find 25 different 30-ml pours from Australian distilleries, spanning everything from pavlova-inspired gin to whisky aged in red gum. But here’s where things get interesting. One lucky calendar contains a golden ticket hidden behind the first door, redeemable for a $150 dining voucher at Ben’s acclaimed Pottsville restaurant, Pipit. The gin calendar is priced at $259, while the whisky edition will set you back $299. Both are available now from White Possum. Suddenly, December can’t come soon enough.
BYO and zero corkage? Norté is making Mondays worth going out for
Got a special bottle of wine you’ve been saving for the right occasion? Consider this your sign to crack it open. Norté is giving us a very good reason to venture out on a Monday night, introducing complimentary BYO wine with absolutely zero corkage fees. Yep, you can bring that beautiful bottle of burgundy, your favourite shiraz or whatever you’ve been hoarding in the wine rack and enjoy it alongside Norté’s Latin American-inspired, fire-driven menu. The team will even take care of the fancy glassware and help with food pairings, so all you need to do is choose your bottle and round up your favourite dining companions. The offer is available every Monday evening, with complimentary corkage for one bottle per person. Suddenly, Mondays are starting to look up. Book a table here.
A little art with your dinner? River House is serving up a creative evening with Bec Talbot
Excellent food, beautiful art and a waterfront setting. Southport’s River House is putting a creative spin on your midweek dinner plans with the next instalment of its Art Series Dinner on Wednesday November 11. This time, the spotlight falls on local artist Bec Talbot, who will share the stories, inspirations and experiences behind her collection, The Turning, which will be showcased throughout the venue. Naturally, there’ll be plenty of deliciousness on the agenda, too. Tickets are $99 per person and include a house beverage on arrival and a two-course dinner, with choices such as grilled chicken with mushroom risotto or Coral Coast barramundi, followed by lemon tart or sticky date pudding. The evening kicks off at 6:00 pm, with bookings essential. Head to River House for more information.
$3 oysters and sunset sips? Three Blue Ducks is making Sundays golden
If your ideal Sunday involves freshly shucked oysters, a cocktail in hand and some live tunes, you might want to pencil in a trip south of the border. Three Blue Ducks at The Farm Byron Bay has launched Golden Hour, a new weekly Sunday session that’s giving us plenty of reasons to linger a little longer. Every Sunday from 3:00–4:30 pm, you can slurp your way through $3 oysters, sip $15 cocktails, $10 beers and wines, and graze on snacks while local musicians including Jazz Dads, Mango Brothers and Luke Yeaman provide the soundtrack. And if you’re not quite ready to call it a day, the Ducks’ famous Sunday Roast kicks off at 4:30 pm. Oysters, cocktails, live music and a Sunday roast? That’s our kind of weekend finale. Find out more here.
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