Rolled Gold


THE flags are flaccid but the surf is sloppy. Out the back line, ballsy board riders are being smashed, while in the shallows, tourists are tackling the chop. Some win and float over the waves, others lose and are unceremoniously dumped as if they’ve been on a rotten date. Brazen blue bottles saunter into the shore which is already littered like diamonds with harmless jellies. The air is scented a Surfers Paradise summer, of salt, seaweed and sunburn. It’s all so sublime.

I’m shaking off a long, lusty lunch at the new voco Gold Coast, the 389-room hotel in which I will also sleep the night. Brissos, like me, will remember this building as the Watermark, but after a multi-million-dollar refurbishment, it’s now the upscale voco brand, the first in the world for the InterContinental Hotel Group’s stable. Later, I will retire to my deluxe ocean view room, which, along with the suites, have undergone a total overhaul including new bathrooms, beds, carpet, sofas and televisions.

But first, we lunch. We start at the Social House, a space with numerous nooks and crannies, intoxicating old black and white pictures of bathing beauties, and recycled timber windows. There’s a colourful cocktail menu here including martinis which taste like apple pie and lemongrass; and the salted caramel which features home-made salted caramel sauce and Himalayan rock salt. Voco Sales and Marketing Director Ashley Britnell says there are many different spaces within Social House to explore and experience.
“The idea is there is a place for everyone and at every time of the day,” he says.

Clifford’s Grill & Lounge is our dining destination and visitors can expect some innovative offerings from Executive Chef Daniel Smith and his 10-burner iron grill. That, and the fact that the food served here hasn’t travelled more than a 200km radius. On this delicious day we feast on the likes of the Char-Grilled 1kg t.bone steak; Bangalow pork; and a bread board of Middle Eastern dips of moutabel, spicy hommus Beirut, sour herbs, and house-baked flat bread. Voco General Manager Brenden van Blerk says voco is a Latin word meaning “to come together”.
“At the heart of it, we want to break bread with everyone,” he says.
And break bread, we do.

This hotel, which uses the tagline “reliably different” is also working towards a more sustainable footprint, currently running a market trial in some rooms of tamper-proof recycled amenities products.
It also one of only a handful of Gold Coast hotels which recycles 100 per cent of its green waste and receives a rebate from the Gold Coast City Council which then uses this waste on local garden beds. There’s also a hive of some 350,000 bees which produce honey used in everything from its desserts to its cocktails and even bees wax candles for sale in the lobby.

At this edgy establishment, you’ll also find a modern gym, two swimming pools (a second one was built after the towering Q1 across the road cast too much shadow on the first); the L’Aqua Day Spa; 800 square metres of meeting space; and a third dining space in Waves Buffet restaurant. Back in my 18th floor room, it’s a stylish Hamptons vibe with crisp, white linens (even the bedding is made from recycled plastic) and a yellow and blue colour theme, right down to the chaise lounge which is perfectly positioned against the large window. And it’s from here that I sit and watch the shadows grow longer on this Surfers Paradise summer day. Little by little the lights flicker on in the neighbouring high rises. The last stragglers leave that sloppy surf and I smile and think, yep, this is pure, rolled, Gold Coast.

The Global Goddess was a guest of Voco Gold Coast https://www.ihg.com/voco/hotels/gb/en/surfers-paradise/sfppb/hoteldetail?cm_mmc=GoogleMaps-_-VX-_-AU-_-SFPPB

One thought on “Rolled Gold

  1. bmalzard says:

    Looks pretty snazzy and I love the philosophy of the exec chef – yep, let’s all break bread together. And I’ll have my steak now please.

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