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Mercado

We Gold Coasters don’t mind a little bit of luxury, what with our sparkly golden beaches (the best in the world we say) and five star dining destinations popping up all over the place.

As time goes on, we seem to be getting fancier and fancier and here’s a little something else to add to the fray. The Marina Mirage fray to be precise.

Mercado, fresh out of Brisbane, is set to swing open their doors in the coming months bringing all the gourmet foods you didn’t know you needed to your life.

It’s set to be one of the country’s largest and most glamorous food destinations in the form of a luxury marketplace that you know will be filled with cheese and wine and similar loves of your life.

Not only those though, the world class space will offer a range of fresh produce and ingredients, live seafood and premium alcohol from around the world, along with the pièce de résistance – a restaurant where the executive chef will combine all these elements in one memorable, fine dining experience.

So it’s heaven. At Marina Mirage. Best.

Those who are bringing us this absolute delight (The Makris Group) say it will be a foodie destination the likes of which the Gold Coast have never seen before and we tend to agree. Because, we love a good foodie destination and we know you do too.

From seafood, meats, cheeses, breads and pastries to chocolates, specialty teas and everyday convenience goodies, you’ll be able to not only find the freshest and finest produce and ingredients Australia has to offer but do so in a venue that’s as pretty as a picture. How good.

ALSO (and this is a good one guys) you can place an order on the in-store iPads before pulling up a stool at the Mercado bar while personal shoppers source your items

And that, as they say, is showbiz. It’s not but what a treat.

Marina Mirage is really piling on the epic eateries aren’t they. Have you checked out King Crab Co. and Jack’s Coffee Roasters yet? Get on that.

Stay tuned for more details on Mercado, we shall share them as soon as we have them.

Bye now.

Words by Kirra Smith

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