Returning for its fourth spectacular year, JW Marriott Gold Coast Resort & Spa invites guests to experience the brilliance of its flagship gastronomic celebration, Culinary Stars, from November 10-13.
Over four extraordinary evenings, the resort’s award-winning Citrique Restaurant will become the stage for a series of immersive dining events that showcase the artistry, creativity and craftsmanship of JW Marriott’s finest culinary minds from across the globe.
This year’s theme draws inspiration from the moon’s enduring connection to the earth - a celestial rhythm guiding the biodynamic cycle of growth. The 2025 Culinary Stars program explores this natural harmony through four elemental stages: Root, Leaf, Flower and Fruit.
Each night unveils a new expression of flavour and form, transforming local and seasonal produce from the resort’s own JW Garden into masterful works of edible art.
From Australia to Asia, New Zealand to Europe, distinguished JW Marriott Chefs will unite to share their unique heritage, technique and philosophy. The stellar lineup includes Wallace Mua (JW Marriott Auckland), Mehmet Faruk Yardimci (JW Marriott Istanbul Marmara Sea) and James Paul Lorenzo (JW Marriott Hanoi).
They join Paul Smart, Executive Chef of JW Marriott Gold Coast Resort & Spa, alongside the resort’s own rising stars Seiko Kobayashi, Mayukh Mazumdar, Yigu Kang, Selva Gopalakrishna, Joseph Raj and Emir Kusbeci.
The culinary journey begins on Monday, November 10, with Root: Grounded in Flavour. This six-course menu celebrates the foundations of taste with earthy, soulful creations such as red prawn lokma with black garlic and sweet potato, poached glacier toothfish with lemon myrtle beurre blanc and caviar and pork belly nem layered with fresh herbs and peanuts.
The evening concludes on a playful note with the JW root beer dessert, honouring the brand’s heritage as an A&W Root Beer franchise founded in 1927.
On Tuesday, Leaf: Herbal Awakening breathes freshness into the series, celebrating vibrancy and vitality through the fragrance of herbs. Dishes such as baby lettuce with goats’ cheese and lavender, Hokkaido scallop with truffle snow and pan-roasted snapper with char siu and celeriac purée embody balance and renewal, ending with the shimmering golden leaf chocolate delice.
Flower: Petals of Flavour unfolds on Wednesday, a symphony of elegance and aroma. Highlights include sea bream ceviche with passionfruit and nasturtium, tuna crisp with ponzu and white truffle oil, and charred Wagyu with lobster, zucchini flower and foie gras, culminating in a stunning red rose hazelnut and chocolate mousse.
The grand finale on Thursday, November 13, celebrates Fruit: Harvest of the Earth. A vibrant, six-course ode to ripeness and renewal, it features creations like Newton’s apple with scampi and citrus, blue swimmer crab with butternut pumpkin and yuzu gel, duck and cherry with macadamia cream and smoked beetroot and the exquisite mandarin illusion chocolate mousse cake.
"Culinary Stars is our celebration of extraordinary talent within the JW Marriott family,” says Ravinder Dhesi, General Manager of JW Marriott Gold Coast Resort & Spa. "Our Chefs bring creativity, passion and innovation to every dish, uniting global excellence with the Gold Coast’s incredible local produce.”
Each evening is paired with curated wines to complement the journey:
- Root – $129 pp + $69 wine pairing
- Leaf – $139 pp + $69 wine pairing
- Flower – $149 pp + $69 wine pairing
- Fruit – $159 pp + $69 wine pairing
Bookings are now open at www.citriquerestaurant.com/culinary-stars, with proceeds supporting the Gold Coast Community Fund.
Guests travelling for the event can book accommodation at www.jwmarriottgoldcoast.com.
