Ocean views top the list for some of the best locations to dine on the Gold Coast, and for head chef Nicholas Butler it provides the perfect backdrop for his carefully curated menu at Hyde Paradiso.
Think tapas of popcorn prawns with house made tomato relish, maple pork belly with feta and parsley bites, or Kingfish taco with truffle, coriander and chilli.
While his menu changes every few months and leans on the freshest ingredients with bursts of citrus, it always maintains a Mediterranean feel.
Nicholas ensures the talented chefs he works with add their own creative touch to the new menu offerings; in this case, he has worked closely with his chef de partie Jacob Butler to create the new main dishes.
On offer at the moment is the local sea barramundi fillet with grilled Mediterranean veg and mountain pepper beurre blanc, slow cooked lamb rump with ratatouille cous cous and cranberry jus, or for a vegan and gluten free option the spinach and basil pesto risotto with blistered tomatoes, but all that may change.
Nicholas isn’t swayed by what’s in fashion, rather what’s in season. He went straight from school into an apprenticeship on the Coast and has worked in some of the best-known establishments around.
“I did my apprenticeship at Oskars in Burleigh Heads, which was one of the most popular and longest running restaurants in the city,” he says.
“I’ve also spent a bit of time at Songbirds in Mount Tambourine and two years as a sous chef at Seaduction at Peppers, which ironically is where Hyde Paradiso is now and I’ve been at Peppers going on four years.
“I’m not influenced by celebrity chefs, rather good chefs, and they’ve all taught me the value of using fresh local produce in a menu.”
Seaduction rebranded as Hyde Paradiso in April 2019 as part of the company’s move to establish an overseas presence.
Its bars and restaurants in Los Angeles, Miami and Las Vegas, attract an A-list crowd, and they’ve since opened in Sydney and Perth, and Cannes in the French Riviera.
Nicholas stayed on during the transition and took over as head chef under the new brand just eight months later.
“Head office in the U.S. let us get on with things, but I’ve got the advantage of being able to touch base occasionally with a range of incredibly talented people to run ideas past them or get inspiration,” he says.
“We’ve been able to develop a great menu that reflects our beachfront location as well as an extensive cocktail list to suit, but we’re always looking to create new experiences.”
One of the most popular is the beachside brunch from 11am to 1pm on weekends, which includes free flow Chandon Brut or Chandon Rosé, Aperol, Limoncello or Bellini spritz and a selection of four Mediterranean-inspired tapas for the group.
Details:
Website & menus: click here
Online bookings: click here
Reservation email: reservations@hydeparadiso.com
Reservation phone: (07) 5635 5728
