The Palm Springs-inspired pool and bar area was designed by longstanding QT collaborator and celebrated designer, Nic Graham. Tropicana textiles contrast with a minimalist white and ivory palette and QT Gold Coast’s signature crisp black and white stripes, all set amongst an oasis of lush greenery. Nine custom designed cabanas frame the pool, adding an elevated air of luxury.
In a first for QT, the cabanas are available for guests to reserve sun-kissed afternoons by the pool. Scale up the luxury with the option of bottle service through to mobile day spa treatments from QT’s renowned spaQ.
For those who miss out on a coveted spot in a private cabana, The Green lawn and terrace is open to the public, with the new menu and cocktail list just as refreshing as a dip in the pool. Designed by QT Hotels Director of Culinary Adam Petta, in collaboration with QT Gold Coast’s Executive Chef Greg Benney, the menu was built on the memories of summers past, and the nostalgia is tangible.
Slurp on a Midori Splice Popsicle that packs an (alcoholic) punch whilst biting into a Bug and Crab roll with celery, dill mayo and old bay spice. Or, reach for a baby coconut serving up QT’s refreshing take on alcoholic ice-tea, with nachos loaded with melted cheese and freshly smashed guacamole. From moreish snacks, to shareable large plates, delectable rolls, wood-fired pizza and clean and green nourish bowls; the menu delivers so much more than expected from a typical poolside menu.
QT Hotels Director of Culinary Adam Petta says, “I had a lot of fun working on this menu, and playing on memories and flavours of quintessential Australian summers. Family holidays spending all day by the pool, eating crunchy hot chips with vinegar and club sandwiches, it brings you back to simpler times.”
“This nostalgia was fused with more modern favourites and a Mediterranean influence, letting fresh seafood do the talking; hommus and flatbread, crispy rice and spicy tuna, bug quesadillas. I think people will be surprised by the depth of the menu, all designed of course to be enjoyed lazing poolside with a cocktail, or popsicle, in hand.”
In good news for fans of Yamagen, an extension of the award-winning Japanese omakase will be available for service at The Spring and The Green. Market-fresh sashimi, kushiyaki from the grill or intricate sushi sensations washed down with a Champagne sangria jug.
The Spring poolside, is open 7 days a week from 10am to guests, with The Green open 7 days a week from 10am to public, and also available for conferencing and events packages for up to 150 people.
Cabana all day hire starts from $50, with top tier packages ranging from $145- $360.
For more information or for bookings head to: https://www.qthotels.com/gold-coast/
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