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Michaels Restaurant

After decades in Brisbane catering to the well-known and the well-off, Michael Platsis has resurfaced on the Gold Coast. His new place is as stylish and casual as his former HQ was sophisticated and formal. Comfortable banquettes line the walls and the tables spill to a raised deck overlooking the passing parade. Settle in for tender seared scallops with rhubarb chutney lifted by an orange, ginger and chilli sauce. Follow it with grilled Petuna ocean trout topped with crab soufflé. The paella of Hunter Valley snails comes in a small bowl with rabbit, chorizo, snails and peas arranged artfully around the wide-rimmed dish underneath; it’s a winner. Platsis was renowned for the wine cellar at his former venue and nothing has changed here. Big spenders can order Cristal but for those with slimmer wallets the entry-point list has a strong selection.