Moreton Bay Crab Cakes with Avocado and Corn Salsa - Chef Recipe by Andrew Fraser
A perfect starter for a seafood feast, these crab cakes are fried until golden brown and served with...
Rack of saltbush lamb, potato and pumpkin gratin, snow peas and rosemary jus.
Since 2011, Citrique has continued to deliver on high standards expected of modern and elegant dining inside the Surfers Paradise Marriott Resort and Spa. Four interactive zones set in sleek, contemporary surrounds provide guests with a myriad of choices and ample space to relax while deciding a route of dining. Encouraged to indulge in a gastronomic journey, diners choose from succulent fresh seafood and sushi to antipasto or yum cha, from assorted curries, Indonesian satays and European dishes, before giving in to temptation at the decadent dessert buffet, all handcrafted by Citrique’s team of pastry Chefs. For those who prefer to be waited on in classic a la carte style, Citrique entices with dishes such as wild caught barramundi, crab risotto, asparagus, garlic and herb sauce.
At Citrique we believe in stimulating the senses and making every visit an occasion. From food to atmosphere to personalisation and conversation, we believe everyone deserves a little of the unexpected.
A seafood lover's dream, Citrique is famous for its opulent selection of ocean treasures including locally-caught ocean fresh prawns, scallops, sweet fleshed bugs, mussels, Tasmanian smoked salmon, plump oysters and crab. For those preferring their food from the land there is a wonderful choice of artisan antipasto, succulent roasts, Asian inspired dishes, wood-fired pizza and European classics. To finish, indulge in a fantasy array of decadent desserts and delicacies put together by our talented pastry team.
Citrique is a place where laughter is celebrated, conversation applauded and friendships last a lifetime.
Open daily for breakfast, lunch and dinner.
158 Ferny Avenue, Surfers Paradise 4217 QLD - See Map
Payments Accepted: Visa, Mastercard, Diners, Amex, Eftpos
Seats: 275 Chef: Andrew Fraser – Executive Chef / Eric Henck – Sous Chef