Revealed: How the stars will be wined and dined while on the Gold Coast for the 61st Logies

Some of the biggest names in the film and entertainment industry will be living it up on the Gold Coast for the Logies next weekend. The Bulletin can reveal what they will be eating, drinking and even sleeping.

POTATO foam, buffalo curd and confit egg yolk are just some of the delicacies that will be dished up to guests at the Logies next week.

A special four-course menu has been designed for the hundreds of entertainment big names who will descend on The Star in Broadbeach for television’s night of nights.

About 80 chefs from the casino’s restaurants will be working for more than 400 hours over the weekend.

The luxury menu is enough to make your mouth water.

“Signature offerings include Mooloolabah tuna (which) perfectly complemented by a silky-smooth buffalo curd,” said Dustin Osuch, The Star Gold Coast executive chef.

“Avruga caviar and nasturtium are added for saltiness and depth of flavour.”

But it is the final dish which is expected to gleaming star of the nigh.

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“Not all guests will get to go home with a Gold Logie, but everyone will enjoy one of Nineteen at The Star’s gold bars,” Mr Oscuh said.

“The bar is a combination of Valrhona dark, milk and white chocolate filled with chocolate and vanilla bean ganache and coated in gold dust.”

Guests are also expected to enjoy the food washing it down with 492 bottles of champagne.

The whole building of The Star Grand, with a total of 594 rooms, has been booked out for the weekend.

Dozens of luxury suites have been prepared.

A further 56 luxury suites with panoramic views, ranging from $1200 up to $6000 a night, will be provided to some of the biggest names in the industry for free.

The Star Gold Coast managing director Geoff Hogg could not reveal who would be staying in the grand rooms as it was yet to be confirmed.

“The (luxury) rooms show off the view of the beach, the Surfers Paradise nightlife and the sunset out west,” he said.

The penthouse room spa bathroom.

“The guests have been invited to stay. We have a partnership with the Logies and really, it’s all about showing off the Gold Coast and what’s the city has to offer.”

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The guests are set to start arriving as early as Thursday next week. The Logies are on the Sunday.

A public viewing party will be held at the casino’s Atrium Bar.

The 61st TV WEEK Logie Awards will take place at The Star on Sunday June 30.

FULL MENU

On arrival

Pacific oyster, Running Creek finger lime caviar, chives, spicy ponzu Stockyard wagyu 9+ roll, teriyaki, pickle daikon, cucumber Local vegetable roll, wombok, cucumber, pickle carrot, yuzu koshu Hervey Bay spanner crab, soy paper, avocado Salmon aburi nigiri, spicy local daikon, chives, tosazu

Passed entree

Mooloolaba Tuna buffalo curd, Avruga caviar, nasturtium

Confit Red Gum Farm Egg Yolk potato foam, crisp guanciale, truffle

Northern Rivers Pumpkin four different styles, farro and spelt risotto

Main course

Queensland mulloway with baked polenta and Gatton broccolini, a feast for the stars.

Pan Seared Queensland Mulloway baked polenta, Gatton broccolini, Sunshine Coast persimmon jam,

fennel buerre blanc

Served alternatively with

Stockyard Kiwami Wagyu Brisket black garlic ketchup, braised beetroot, shaved kohlrabi

Dessert

Nineteen Gold Bar local macadamia praline.

After party deserts

The Great Australian Bake Off-inspired dessert bar, including:

Chocolate brownies

Cupcakes

Assorted shortbread and biscuits

Homemade apple strudel