Palette X Collabs
Palette X Adriano Zumbo
22-23 Nov 2024
Over two memorable evenings, Palette hosted an extraordinary culinary event featuring renowned pastry chef Adriano Zumbo, creating an unforgettable dining experience for all in attendance.
Adriano collaborated with the Palette chefs to craft an exquisite 8-course menu, showcasing the finest South-East Queensland produce. Each dish was a masterpiece, reflecting Adriano’s renowned creativity and the exceptional skills of the Palette team. With highlights such as the Dijon mustard, banana, malt and milk chocolate. Nitro rose petals topping a perfect choux filled with vanilla crème, blackberry and Turkish delight.
The evening began with an engaging Q&A session hosted by Executive Chef Dayan Hartill-Law, where guests gained fascinating insights into Adriano’s storied career and his approach to pastry innovation. To top off the night, guests received a special take-home treat created exclusively by Adriano for the event. Adriano shared his fondest food memories and even some upcoming creations we cant wait to see “the bird”.
The event was a phenomenal success, celebrated for its impeccable menu, inspiring conversations, and thoughtful touches. Guests left with full hearts, delighted palates, and memories of a truly one-of-a-kind evening in the Palette X series.
Palette x Marco Pierre White
Sat 27 May 2023
Queensland’s culinary scene reached new heights with a standout event hosted by the HOTA team. World-renowned chef Marco Pierre White joined forces with Palette Executive Chef Dayan Hartill-Law to deliver an unforgettable evening.
The exclusive 100-seat dinner showcased a meticulously curated four-course menu, featuring exquisite locally sourced ingredients paired with exceptional wines. Guests were treated to a five-star dining experience, enhanced by the unique opportunity to watch Marco in action in the kitchen where he was in the thick of it with the team preparing Australian bay lobster ravioli with Manjimup truffle, or Stanbroke wagyu with perfectly turned vegetables and an oxtail crepinette.
The evening’s highlight was a 15-20 minute Q&A session, where Marco shared his culinary insights, personal anecdotes, answering questions from the room around his career, the moments with Gordon Ramsay and why he gave back his stars, leaving the audience inspired.
The event was a resounding success, praised for its seamless execution, outstanding cuisine, and intimate atmosphere, marking a landmark moment in Queensland’s culinary calendar.
Palette x The Quandamooka chef
Tue 14 Sept 2021
Our collaboration with Kieron Anderson, ‘The Quandamooka Chef,’ was a huge hit on the rooftop of the HOTA Gallery.
An exclusive starlit dinner atop the HOTA Gallery took place, offering an unforgettable evening of First Nations storytelling and exceptional cuisine. Nestled at the top of the newest and boldest Gold Coast landmark, guests experienced a night of cultural immersion with Kieron Anderson. Kieron sharing his deep connections with native flora and fauna and the night was opened with a ceremonial dance and guests treated to a soundtrack of live didgeridoo.
Chef Anderson delighted attendees with stories of the land, its culture, and shared histories. Through a blend of flavours both old and new, he created a dining experience that nourished both the soul and the stomach. With highlights such as emu pastrami served with 5 seperate foraged condiments, oysters topped with coconut, curry myrtle and a dampa cooked on an acacia branch.
The 7-course meal, crafted with locally sourced and foraged ingredients, took diners on a journey through the Ngarangwal language region to the north of the Djandewal and Gowar language regions. Each dish was perfectly paired with wines and cocktails, showcasing the collaborative expertise of Executive Chef Dayan Hartill-Law and The Exhibitionist Bar Manager, Tom Angel, alongside Chef Anderson.
The evening was a true feast for the senses. Guests enjoyed the live music of the didgeridoo, which seamlessly accompanied the seven courses, while surrounded by First Nations art from one of Australia’s largest regional collections.
This event was a celebration of world-class culinary talent, storytelling, and artistry, and it left a lasting impression on all who attended.
Palette x George Calombaris
Sat 17 Aug 2024
In collaboration with Palette’s Executive Chef Dayan Hartill-Law, George crafted a spectacular five-course menu that celebrated the exceptional produce of South East Queensland. Each dish, infused with George’s signature Greekology philosophy of storytelling, love, creativity, and deliciousness, was a testament to his passion for culinary artistry.
The event began with an engaging Q&A session, where guests gained insight into George’s philosophy and his remarkable career journey, George openly shared his story with a heartfelt conversation with Dayan around how he has grown and adapted through the years traversing many different scenarios. As the flames of the fire pit illuminated the evening, diners enjoyed dishes kissed by fire, adding a unique and memorable touch to the experience. With oyster ice cream and Warilba lamb belly souvas starting the night, leading into Brisbane Valley quail done in 3 ways and a Greek yoghurt ice cream topped with olive oil pate de fruit and honeycomb.
The event was a resounding success, praised for its exquisite menu, captivating storytelling, and warm, vibrant atmosphere. Guests left inspired and delighted, marking it as a standout moment in Palette’s culinary journey. Spectacularly some guests remarked on their journey for the day starting in the sold out masterclass, then moving to the exhibitionists bar where George took over for the day with his signature Souvlaki, feta fries and Tom Angel creating a Tzazikitini then down to the sold out dinner in Palette.
Palette x The North Room
Wed 20 October 2021
The event sold out very quickly, with guests experiencing a truly unforgettable evening.
We presented an 8-course menu, carefully crafted to showcase the finest local ingredients, complemented by a curated wine and cocktail list, special nod to the Jilly wine served from the cask.
It was a five-star experience from start to finish. We brought together the excellence of Palette and the brilliance of North Room Mermaid for one night of culinary decadence, celebrating our local producers and the exceptional products they offer. Tim shared his phenomenal approach to local cuisine featuring emu heaven emu and locally caught kingfish.
Each dish was a tribute to the region’s finest ingredients, thoughtfully paired with top Australian wines and beverages to enhance the flavours. The collaboration was a testament to the power of local sourcing and innovation, delivering a dining experience that left guests raving.
From the beautifully crafted dishes to the carefully selected drinks, everything about the evening spoke to the dedication and passion behind the event. It was a night that highlighted the best of our region and provided a truly memorable culinary experience.
Palette x Three Little Birds x Retritus
Sat 24 Feb 2022
This one-night-only event was an extraordinary celebration of culinary artistry, culture, and history. Starting with a smoking ceremony on the terrace guests were inducted onto country. The evening featured an exclusive menu created through the collaboration of Executive Chef Dayan Hartill-Law, Chris Jordan, owner of Three Little Birds, and his apprentice, Otis. Drawing inspiration from the techniques of Indigenous communities, the chefs crafted a remarkable menu using foraged produce and ethically sourced proteins. Featuring incredible creations like the possum sausage roll, emu pastrami, crocodile ribs.
Guests embarked on a culinary journey through time and history, savouring dishes that celebrated the rich traditions and flavours of the land. Each course highlighted the deep connection between food and culture, offering a feast that was both innovative and deeply rooted in heritage.
To mark the occasion, all diners received a silk scarf hand printed and designed by Norton of Retritus utilising leaves and botanicas foraged off country, a keepsake symbolizing the evening’s focus on artistry and sustainable creativity.
This unforgettable event honoured the beauty of Indigenous techniques and ingredients, leaving a lasting impression on everyone fortunate enough to attend.
"This is by far the best food experience on the Gold Coast! Nothing on the coast comes near this place."
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