The home of Australia's Chef Hat Awards and Readers Choice Awards
07 5577 85...07 5577 850007 5577 8500
39d Masthead Way, Marine Village,Sanctuary Cove QLD
Birthday partyWonderful time. The service was excellent. The food was mouth watering! They accept byo which is a huge plus!
Wonderful time. The service was excellent. The food was mouth watering! They accept byo which is a huge plus!
What a great restaurant. Food, service and setting can not be faulted. Great asset for Sanctuary Cove. Will return again and again. Thanks Gary Jones.
Food 4/4 StarsSetting 4/4 StarsService 4/4 StarsValue 4/4 Stars
Excellent tapas menu with good variety and ample portions at a reasonable cost. It is good to have a restaurant with some style in the area. The staff are friendly, attentive and helpful. The BYO option is great.
Well worth a visit - regularly!
Gary Jones creates very innovative cuisine which is a much needed addition to Sanctuary Cove and Hope Island. Duch liver parfait is outstanding and the Prawn dumplings are a winner as well, just to name a few of all the outstanding dishes who reflect the love and passion of a true Chef. The service is very friendly and professional. We also like the ambience.
Outstanding Food. Quality ingredients. Beautifully presented dishes. Well thought out, varied, balanced menu. BYO and licensed.
Delightful waterside venue. We often eat at this wonderful establishment. Our expectations are always surpassed.
Gary Jones has also catered for large private parties , preparing the freshest seafood from Bruny Island imaginable. Our guests were fulsome in their praise; many saying that it was the best fare of any party they could ever remember attending.
Congratulations Gary and team in bringing world class quality to Sanctuary Cove. We fully understand how he was awarded his Michelin Star: a rarity in Australia.
Breakfast... Great start to any day
It is great to have a restaurant serving really good food in Sanctuary Cove.
Degustation Menu was so good, there were to many favorites to pick one. Chef Gary Jones obviously cooks with love and great skill. Loved it!!
This was a true delight. The quality was second to no one.
WOW!!! Tonight was our first time at Jonez on Food and the experience exceeded our expectations. The staff were friendly, cheerful and polite and had a great knowledge of the menu. The food was outstanding and excellent value for money. I had the duck and my husband had the lamb and both meals were creative and tasty without being over done. The quality of ingredients were first class. We shared a bottle of NZ Pinot Noir from the wine list and loved that as well. I highly recommend this restaurant and wish the chef/ owner every success. Thank you for a fabulous dinner!
WOW!!! at last we have found an outstanding owner chef with flair, located close to home. Great relaxing atmosphere with VERY friendly staff. Beautiful flavours with every bite. Generous servings with all dishes and at very affordable prices. Cant wait to head back again this weekend. If you love outstanding food with awesome flavours you MUST try Jonez on food. Just goes to show what a diffence the Michelin star can make to your night out. Thanks to Gary Jones and his friendly staff
Heard recently that a Chef with a Michelin Star under his belt had opened a restaurant in Sanctuary Cove, so I had to come for a visit and it lived up to all expectations and more! Came for lunch and had the lamb, which just melted in my mouth and it was ONLY $25. The portion was quite big! Will definitely be coming back and can't wait to try their degustation!
Marina views, a select wine list and food cooked by a Michelin star awarded chef is what keeps Gold Coast locals returning to JoneZ on Food restaurant in Sanctuary Cove. A relaxed ambiance radiates throughout with a modern and semi-alfresco setting making an ideal place to enjoy contemporary cuisine, masterfully prepared by critically acclaimed chef, Gary Jones. Spanning tasting plates to a la carte offerings, each dish is a feast of colour, drawing on classical French techniques and the season’s finest ingredients. To start, perhaps find twice cooked goat’s cheese soufflé, and for mains, maybe pan-roasted Cone Bay barramundi with prawn champ, sautéed greens and a scallop veloute. Desserts like a Black Forest mousse cake with a blood orange and dark chocolate ice-cream are a must try.
Pan roasted blue eye with Fricassee of leeks, bacon, peas and chat potatoes.
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