Chef at The Star’s Nineteen reveals the secret behind its incredible menu

YOU would have to be living under a rock not to know about The Star’s new Nineteen venue. But its head chef has spilled the beans on the incredible secret behind its cuisine.

Chef de Cuisine Kelvin Andrews at the infinity pool. Photo by Richard Gosling

NINETEEN’S infinity pool and stunning 19th floor outlook has certainly captured the Gold Coast’s attention since it opened at The Star last Saturday.

You’d be living under a rock to not know Nineteen is the project of Simon Gloftis and Billy Cross, however, a name you mightn’t be as familiar with is Kelvin Andrews, head chef at Nineteen responsible for delivering fare fitting for a world-class venue.

The Nineteen kitchen Photo by Richard Gosling

A close friend of Simon’s he’s essentially been given free rein, and he hasn’t wasted the opportunity.

“I worked with Simon at The Fish House for a couple of years before I left to live and work in Sweden,” Kelvin says.

“While I was over there Simon called me and asked me to do this with him and Billy and I said yes straight away. I was so excited.

The dining area. Photo by Richard Gosling

“There’s been 12 months of planning. I designed the kitchen and travelled Australia looking for the best meat and seafood suppliers.

“I spent time in Sydney working with Anthony Puharich, who is the best butcher in Australia, just learning about meat and looking for the best meat farmers.

“We always wanted food to be elegant, but in its purest form, highlighting the best of Australian produce.”

400g Highly Marbled wagyu Kiwami. Photo by Richard Gosling

Rather than being locked in to one style of cuisine, Nineteen is primarily produce based, with an ever-changing menu dependant on what the pick of the protein is that day.

“We’re the only restaurant in Australia to offer kiwami Wagyu beef,” Kelvin says.

“It’s the best beef in Australia but it’s not available in Australia — it’s export only, even though it’s only from about three hours away in the Darling Downs.

“If it’s the best beef in Australia, why can’t we use it? Why export it?

Rock Lobster Bolognese. Photo by Richard Gosling

“So we’ve worked out a deal and they’re going to supply us. One reason was it’s so expensive nobody would pay for it, but we will.”

The kiwami beef is Nineteen’s signature premium steak for two, a permanent menu fixture.

But this restaurant’s hero dish, and Kelvin’s personal favourite, is the rock lobster bolognese.

Steamed Coral Trout with fresh ginger. Photo by Richard Gosling

“Pasta and seafood go so well together, but we didn’t want to do a typical marinara,” Kelvin says.

“We get lobster flown in live daily from all around Australia and we use every single part of it.

“The shells we hang over the fire to smoke them all day to get maximum flavour and depth for the dish and make a ragout from them.

“And it is quite a meaty dish because of the roasted shells, with sweet, clean lobster meat on top, all on handmade pasta.”

Kelvin Andrews in the kitchen. Photo by Richard Gosling

The lobster shells will just be one thing hanging around the state-of-the-art kitchen, which as aforementioned was designed by Kelvin and in his opinion, is among the best in the country.

But his favourite thing about it isn’t the hi-tech equipment and modern layout.

“My favourite thing is 100 per cent my bonsai tree,” he says.

The incredible wine cellar. Photo by Richard Gosling

“It just calms me down. We didn’t want the classic sterile, depressing kitchen, especially when you’re in there 16 hours a day.

“So it’s like a gallery, everything’s a feature and people can look in and watch through the glass.

“There’s no other restaurant and bar like this in Queensland and far and few in between in Australia.”

Nineteen at The Star, Level 19, The Darling, Broadbeach