Enjoy sunshine, bug rolls and boozy ice-blocks at QT Gold Coast’s luxe new pool precinct
Picture this – you’ve got a buttery bug-and-crab roll in one hand, a booze-filled young coconut in the other, while a bowl of crinkle-cut fries with vinegar (just like the ones you devoured as a kid) is strategically placed within arm’s reach. The sun is kissing you – it’s not scorching, but it’s just enough to get you thinking about the frozen rum-spiked popsicle that you just ordered and whether you’ll have time for a quick dip in the pool before it arrives at your plush cabana. Sounds like a fairytale, right? It’s not. You can find yourself in that exact situation right now at QT Gold Coast’s newly launched poolside precinct, The Spring.
After a major redesign and multi-million-dollar transformative works, boutique Surfers Paradise hotel QT recently unveiled its much-anticipated new poolside precinct, The Spring, as well as a neighbouring lawn and terrace venue, aptly dubbed The Green. The luxe new Palm Springs-inspired outdoor precinct, which came to life under the creative eye of celebrated designer Nic Graham, features bookable private cabanas (nine in total) surrounded by lush greenery and minimalist hues of ivory and white. In a first for QT, hotel guests can now reserve the cabanas to put a luxe spin on their sun-soaked pool sessions, while locals not staying at the hotel are now able to experience The Green’s lawn and terrace space at any time.
QT’s poolside revival is also joined by the launch of a new menu of hand-held snacks, pool-friendly plates and cocktails – served at both The Spring and The Green – which are inspired by Australian summers to evoke a sense of culinary nostalgia. With a hint of Mediterranean influence, the menu will have your mouth watering for bites like the bug-and-crab roll with celery, dill mayo and Old Bay spices, burnt-butter hommus with flatbread, Moreton Bay bug quesadillas, beer-battered fish and crinkle-cut chips, club sandwiches on malt bread with turkey, egg and crisp pancetta, as well as sweets like hot cinnamon doughnuts and popsicles. Plus, both The Spring and The Green will have access to an extension of the omakase menu from QT’s cutting-edge Japanese restaurant Yamagen, with delicious bites like chicken-katsu buns with cabbage and Kewpie, and salmon-sashimi tacos available to order. You’ll also get to sip your way through the new menu of poolside libations, including frozen margaritas and cocktails by the jug, as well as boozy delights like Midori Splice popsicles.
The Spring (poolside) is open seven days a week from 10:00 am to guests of QT Gold Coast (staycay, anyone?), with The Green open to the public seven days from 10:00 am. For more information, head to the QT Gold Coast website.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.