There’s just something wonderfully indulgent about slurping back a plate full of fresh oysters, sipping champagne in the sunshine and treating your taste buds to lobster. If you’re in the mood for a decadent dining experience of the most delicious kind, pull up a seat at Akoya. From the moment you step into the venue, prepare to be mesmerised. From the sun streaming in through the enormous glass panes offering views to the ocean, to the buzzing open kitchen that breaks down that traditional barrier between chef and diner, Akoya is a complete sensory experience. A global marketplace of flavour, this elevated epicurean offering has been reimagined following the recent appointment of leading Australian chef, Matthew Woolford. Matthew has dug deep in his 30-year cheffing career, which has spanned across countries including Hong Kong, Singapore, Thailand and Korea for brands such as Marriott, Four Seasons Hotels and Resorts, Le Méridien and Hyatt Hotels & Resorts, to name a few. Matthew’s most recent stint was at Pialligo Estate in Canberra, having recently relocated back to Australia from roles in Hong Kong as executive chef at Kerry Hotel and culinary director at W Taipei. John O’Shea, general manager of The Langham, Gold Coast said the brand was thrilled to welcome someone of chef Matthew’s calibre to lead the culinary team. “We’re honoured to have someone with Woolford’s expertise and industry knowledge join the team to bolster our growing reputation for luxury service and exceptional flavours within south-east Queensland’s dining scene,” said Mr O’Shea.

Inspired by a coastal palette and the pleasures of eating together, Akoya’s new menu is brimming with a bounty of Australia’s freshest and finest ingredients, with a particular focus on seafood. “The menu’s suitably local and seasonal – as for mains, much is cooked on the theatrical asado grill seen from the restaurant’s dining room into the open kitchen – from woodfired Moreton Bay bugs basted in whipped sea-urchin butter to the responsibly sourced trawler-caught prawns in the coast of North Stradbroke,” Matthew said. Diners can make their way through Akoya’s global cuisine, their plate their passport, stopping to enjoy Asian flavours including freshly made sushi and sensational stir-frys, before continuing on to Italy where the woodfired oven churns out a mouth-watering array of perfectly crisp pizzas, while carnivores will naturally gravitate toward the grill and smoked-meat section. The entire experience is designed to be thoroughly interactive, adding a personal element to your meal. Bring your fanciful feast to a fitting finale with a trip (or two) to the dessert station. Guests can enjoy the la carte menu for lunch and dinner with the signature buffet rolling out on Friday and Saturday nights.

Ready to eat your way around the world? Skip over to our Stumble Guide for opening times. 

Image credit: Supplied.