Two new venues are opening this week at the Gold Coast’s Home of the Arts (HOTA) – Palette restaurant and The Exhibitionist Bar.
Palette will be open to the public from lunchtime on Friday, May 14. It’s located on the ground floor of HOTA Gallery and offers a sophisticated dining experience that will feature a modern Australian menu with a fully curated wine list, degustation menus and a la carte.
The Exhibitionist Bar, which features breathtaking views across the Gold Coast, will be open from 10am on Saturday, May 15.
HOTA overtakes the Art Gallery of Ballarat as Australia’s largest regional gallery and features a $32 million collection.
HOTA Head of Culinary Arts, David Ashford, said the extravagant rooftop location of The Exhibitionist Bar will add another dimension to the already bustling food and social scene on the Gold Coast.
“The HOTA precinct is not just about art, it’s also about lifestyle and entertainment. The addition of The Exhibitionist Bar and Palette will aid HOTA in delivering this to our customers,” he said.
“With head Chef Dayan Hartill-Law leading the charge, both venues are set to push the Gold Coast foodie boundaries to all new levels of incredible.”
Hartill-Law said the team are counting down the days until they can welcome visitors to enjoy their modern Australian cuisine, with a spotlight on fresh, local, and high-quality produce.
“Our degustation menus are inspired by the major art exhibitions in the gallery, with the first menu relating to HOTA’s Solid Gold exhibit so that guests can see their favourite pieces of art come to life on the plate,” he said.
“The Darling Downs vegetables in variations emulates the artist Mimi Dennett to have the same flowers and plants growing as what is featured in her piece, Bloom.
“The degustation menu will evolve as each exhibition changes, so diners can always expect an exciting new experience.”
Perched upstairs on level five, guests will enjoy expansive views of the Gold Coast at The Exhibitionist Bar while enjoying a sophisticated tapas-style bar menu with specialty cocktails, extensive wine list, house-made sodas and local craft beer.
“We highly recommend trying one of our signature cocktails, the Heat and Time, featuring Fords Gin, Mezcal Foam, Lemon and Ginger; or a glass of champagne with our Soft-Shell Australian Bay lobster roll, Vanilla Pickled Onion, Sriracha Mayo on a Burleigh baker brioche and the Oven Roasted Gold Coast Prawns with Finger Lime, served in Foraged Beach Leaves,” said Dayan.