Three of the best Sanctuary Cove restaurants you have to try

SPRING is here and Sanctuary Cove is beckoning with its relaxed waterfront setting and diverse dining. Check out the three eateries you have to try.

The Fireplace at The Intercontinental, Sanctuary Cove is now serving its new spring menu.

SPRING is here and Sanctuary Cove is beckoning with its relaxed waterfront setting and diverse dining. Check out the three eateries you have to try.

The Fireplace at the Intercontinental

Intercontinental Sanctuary Cove Resort, Manor Circuit

Spring 2018 menu offering at The Fireplace at the Intercontinental, Sanctuary Cove.

Don’t be fooled by the name. The Fireplace is just as welcoming in the temperate months with its open country manor vibe and commitment to fresh, seasonal fine food.

Its new menu is infused with the establishment’s signature wood-fired offerings but ventures into new territory with three pasta dishes.

Chef Matt Hart recommends the pulled chicken gnocchi with sage beurre noisette, Swiss brown mushroom, parmesan and almonds.

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Spring 2018 menu offering at The Fireplace at the Intercontinental, Sanctuary Cove.

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Mains include The Fireplace’s classic lamb striploin with sweet potato and red wine glaze, pork belly dressed with fig puree and wrapped in prosciutto and Queensland barramundi teamed with fresh octopus and spinach vichyssoise.

The six-course degustation menu, featuring Matt’s favourite dishes, is a perfect special occasion option. It’s available expertly paired with wines or diners can choose their own accompaniments from the 300-strong wine library, a regular fixture on Australia’s Wine List of the Year awards.

Jonez on Food

39D Masthead Way

Some of the menu at Jonez on Food, Sanctuary Cove. Picture Mike Batterham

Time is running out to sample a Jonez’s seasonal dish that’s attracting local rave reviews. The simple but sublime Patagonian sweet red prawn tartare with fresh black Tasmanian truffle probably only has about two weeks left on the menu, a fitting farewell to truffle season.

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Owner and head chef Gary Jones has been in kitchens for 48 years and still loves the hunt for the best quality seasonal offerings.

“I spend a lot of time sourcing, particularly seafood,” he says.

You’ll always find his caramelised prawn dumplings with yuzu pineapple sauce on the menu after a Brisbane food critic proclaimed it the best dish in Queensland a couple of years ago.

“People have been asking for it ever since,” Gary says.

A dish at Jonez on Food Picture Mike Batterham

The spanner crab liguini with garlic, chilli, extra virgin olive oil, lemon and herbs is another stalwart. Gary and his chefs use classical French techniques to create their modern Australian menu. The harbour view goes down pretty well too.

Cafe Nineteen

5 Masthead Way

The vegan special from Cafe Nineteen — sauteed mushroom bowl on quinoa, baby spinach, carrot, beetroot, and apple salad, tossed with an orange and mango dressing.

Keep an eye out for the new spring menu coming soon at this popular Cove cafe.

“We’re adding more gluten-free and vegan options,” owner Ronell Bunting says.

The vegan mushroom bowl — sauteed shiitake, oyster, enoki and flat mushrooms on quinoa, baby spinach, carrot, beetroot and apple salad, tossed with an orange-mango dressing — has been a smash hit.

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“We’re going for fresh, real food coming into the warmer weather,” Ronell says.

Locals know you can’t go wrong with Nineteen’s signature Cove breakfast: bacon and eggs on Turkish with a cup of fine Dimattina coffee included.

The kitchen also bakes its own cakes daily and, every week, the chefs unveil their ever-changing specials. Ronell advises it’s always wise to check the board before ordering.