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A little bit of Seaduction at Peppers Soul Surfers Paradise



I gazed at the degustation menu and saw crispy pigs ear and my heart stopped for a moment.

Last time I had seen pig's ears was at the pet shop when I was buying bones for my beloved Tucker.  They didn't look very appetising.

The rest of the degustation menu at Seaduction read like a dream and I decided to place faith in the ability of the chef.

View from the balcony

Seaduction at the Peppers Soul on Surfers Paradise Boulevard has a stunning position with ocean views so close I think the balcony could almost be hit by surf spray on a windy day.

Smack outside is 200 metres of  foreshore landscaping which has transformed the Esplanade into a sweeping expanse for pedestrians, sun-seekers and outdoor diners.

Seaduction's entry 

Very groovy back lit bar

Comfy club chairs for pre dinner drinks

Well executed, but this was a bit 'The Godfather' for me.

Seaduction is on the first floor of the building with the hotel reception and has a wonderful balcony overlooking the beach that just screams sunset drinks.


The private dining room
Wine cellar off the private dining room

We were dining in the private dining room which also includes a wine cellar stocked with local and international wines.

Seduction's cuisine is described as Australian influenced by an abundance of local seasonal produce, featuring Asian and Pacific Rim flavours as well as signature dishes and Chef's choice of the day.  I'm thinking that just about covers everything - tick!

Here's what we ate -

Tuna and avocado roll studded with sand crab served with wendland lime olive oil powder

Handmade tortellini of goat's cheese, with baby beetroot gel, crushed walnuts, mandarin and burnt butter.

Seared diver scallops served with braised pork cheek, sweet corn custards and mushroom foam

Atlantic salmon slow cooked at 50 degrees confit served with cucumber caviar, apple aioli and truffle salsa
Twice cooked port and crispy pig's ear, served with cannelli bean puree, white asparagus and Guinness bubbles

Michel Cluziel Maralumi Chocolate pave served with sheep milk yoghurt spheres and candied apple

Petit Fours to end


It was a most memorable meal with exquisitely balanced flavours. I didn't even think twice about the crispy pig's ear - just ate and enjoyed.

Bottom line: Dining here is an experience not to be missed.
Best tip: Try something new, you'll probably like it!

Disclaimer:  Kerry Heaney was a guest of Peppers Soul Surfers Paradise.



Seaduction on Urbanspoon


Comments

  1. that looks amazing!! how much is the degustation?

    ReplyDelete
    Replies
    1. The chef is constantly changing the dishes and wines but for something similar to what we had the price would be $200 per head with wine. $150 no wine.

      Delete
  2. Oh wow, I think I would feel a bit nauseous at the thought of eating a pigs ear... I feed them to my dog all the time. I am guessing it was actually quite nice though? crispy crackling?

    ReplyDelete
    Replies
    1. It was much softer than I expected and a very mild pork flavour. Quite nice.

      Delete
  3. My corgi (Sophie) also likes pigs ears, I think I might leave them for her though! Although all of the food looked delicious.

    ReplyDelete
    Replies
    1. Maybe Tucker and Sophie should have a corgi doggie date?

      Delete
    2. Sophie would love that, but she lives in Bundaberg!

      Delete
    3. Ooh, they might be related. Tucker was born in Bundaberg.

      Delete
  4. Really! Maybe long lost cousins? Sophie is 12. She enjoys pigs ears and chicken necks, she has a very refined palette

    ReplyDelete
    Replies
    1. Tucker is 8 and would eat anything but has a dodgy tummy so he is on a strict diet. Doesn't stop him from trying. I'll post a photo of him on my facebook page so you can check for family resemblance. :)

      Delete
  5. Top review. Saves me from running from top to tail with descriptions. Also top photos well done. A guest but I paid and concur 100%. Don't go silly over the pigs eat it was as subtle as all of Steve's cooking.

    ReplyDelete
    Replies
    1. Thanks Peter - Glad you liked it. And agree on the pig's ears.

      Delete
  6. I paid and concur 100%. I have followed Steve all around Melbourne as one does ones hairdresser and dentist and trusted car mechanic. Get over the pigs ear thing. Subtle and integrated and interesting as is all of Steve's cooking Trust us on the menu degustation also the matching wines just a splash or two more interesting than most such. Good value too. Please frock up (ladies will of course) but guys too, make it a special occasion. I do MDs all around and found this one of the best.

    ReplyDelete

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