Bonsoir madames and monsieurs..

Aaand we’ve reached the limit of our French capabilities. Where do we head to fulfil our French food fantasies when the cravings just won’t quit? Straight to the heart of Broadbeach to the crème de la crème of the Gold Coast’s culinary crop, Room81, bien sûr.

You already know the Sofitel Gold Coast’s impeccable reputation for all things indulgent, so naturally, its very own French gem Room81 is a love letter to the world capital of gourmet cuisine. Taking all those beloved flavours and textures of classic French recipes and putting their own contemporary twist for a magnifique gastronomic journey.

Stepping in to the space feels kind of like being invited to some kind of exclu culinary club, it’s cosy and intimate with just the right amount of elegance that gives you the heads up to prepare for an experience that’s a little bit spesh. Rich timbers and dark accents bring the mood, with the exposed beams that line the ceiling drawing your eye out to the alfresco dining space on the deck and street beyond. Bringing the ambience to offset all those dramatic finishes is the warm glow of the various lighting features incorporated throughout the room.

At the helm is head chef YK, who brings a whole lotta experience whipping up deliciousness at the likes of other local faves like Social Eating House + Bar. We were fortunate enough to win him over during a GC holiday a few years back (take that, Sydney), and well, we’ve been reaping the benefits ever since.

Since we can’t resist a cheeky name drop, after previously notching up some rather prolific names such as Quay Restaurant and The Ritz Carlton Hotel in Naples, Florida, YK felt it was officially time for him to set his sights on his dream to “work at a restaurant in a 5-star hotel” here on the Coast. Keen to continue the well-respected reputation Room81 was known for with a YK twist, giving it the “young and kute” treatment, as he calls it. He adds “Room81’s signature dishes are evolving and it will continue to change for giving our lovely guests having fun every time they visit.”

Currently, the menu showcases the signature blend of contemporary and classic Parisian flavours (and of course a painstakingly curated selection of French wines for the full authentic experience). Our tip would be to leave it in YK’s expert hands for the full experience and indulge in the Chef’s Tasting Menu, with a continuous serving of Shared Plates, and at $89pp it’s an irresistibly sweet deal. With a focus on seasonal and local produce, the Chefs offering changes accordingly – but expect to be wowed by dishes such as Tartare de boeuf – Wagyu with dijon, pickles, capers, horseradish, wagyu fat snow, milk skin and the signature Apple salad aka Salade de pommes with compressed apple, almond cream, basil oil, apple balsamic.

And if you’re suddenly in the mood for a fancy French feast, #same. But before you escar-go-t straight over and book yourself in for the full wining and dining treatment that’s a oui bit different in all the best ways, check out our 5 minutes with the man himself, YK.

5 MINUTES WITH CHEF YK

What inspired you to join Room81?
My dream since arriving on the Gold Coast was to work at an established restaurant in a five-star hotel, I knew of Room 81’s reputation from its many awards and through my network of foodies. As soon as I had started in conversation with Executive chef Steve Forrester and learning about his vision and passion for food, I knew I could make this a success, Chef Steve allows me to put my own signature on the food served in Room 81 but it’s also great that I can lean on him for the true French influence from his vast back ground. I’m really excited to work with my young team of chefs and font of house team to honour the Room 81 reputation.

How would you describe the culinary style or concept of Room81?
It’s an homage to French classics, being part of the Sofitel hotel, we try to use classical French techniques and luxury styling as the base, our food, cocktails and even service are young at the moment, since the whole Covid experience impacted many restaurants across the world we felt like we had the chance to start again, so the style and concept will evolve as we do.

How do you plan to give the menu the signature YK touch?
I call it Young and Kute, ha ha, after my name, which is all about being playful, using quality seasonal ingredients and making them shine using colour and multiple textures and techniques on each plate, you really have to try it.

Can you share any signature dishes or innovative menu items that customers can look forward to experiencing at Room81?
Room 81’s dishes are ever evolving, but we always have something for everyone, like our wagyu tartare with wagyu fat milk skin and our yummy version of smoked Tasmanian salmon French toast, sounds like breakfast, but it’s even better as dinner. We are always working with our suppliers to enhance our offering, this next month we have a partnership with Woombye cheese. Chef Steve and I are always looking at new products, but always bring out the classic luxury items like Lobster, caviar and Truffle.

Where: Sofitel Gold Coast, 81 Surf Parade, Broadbeach
When: Tuesday to Saturday – 4pm to late

Words by Kellie Leader.
Images by Brittany Kreskas.

STORY SPONSORED BY SOFITEL GOLD COAST & ROOM81

Social Eating House + Bar has long been a ‘casual fine dining’ Gold Coast favourite. With an impressive international tapas/shared plate style menu that includes the likes of Grilled Miso Quail, or even Lightly Smoked and Grilled Ocean Trout, it’s no wonder they’re a winner of not just one but two Hats from The Australian Good Food Guide. Freshly appointed Head Chef, YK, joined the team just a little over a month ago and has since hit the ground running. We had the pleasure to get to know him a bit more, and find out that he is a Chef passionate about making people happy, seeing them come together and enjoy the food he has prepared.

How long have you been a Gold Coast local?
Not very long! I have only been on the Gold Coast for just over a month.

What do you love most about living here?
The ocean. Wherever I go, I am so close to the beach. Plus the Gold Coast has some pretty friendly people!

Tell us about your chef journey thus far.
I have been studying cooking since I was 15 years old. I graduated Kimpo University (a culinary art association) and went to the Army Service for 2 years as a Chef. Once I finished my duty of service I moved to the USA, and held an Internship for a year at The Ritz Carlton Hotel in Naples, Florida. After this, I moved back to my home country where I started to work at the Banyan Tree Hotel. It was there that I was fortunate enough to meet some great Chefs. Not long after I returned, I began to think of moving to Australia because there are lots of different fresh produce and cooking techniques that intrigued me. From there, I explored and looked into the opportunity of graduating from Le Cordon Bleu in Sydney. The next thing I know, I was working at Quay Restaurant, then Bennelong and then moved to Aubergine Restaurant in Canberra. I worked for Ben (Aubergine Restaurant Owner & Chef) for five years and learnt a lot of cooking techniques and how to ‘respect’ all ingredients. It wasn’t until my wife and I were on a Gold Coast holiday that we realised that we had fallen in love with the Gold Coast and wanted to call it our home.

What’s your proudest chef moment?
When my service has been smooth and everyone is happy.

Where do you draw your inspiration from?
Jeffo (Matt Jefferson)

What’s your favourite dish to cook at home?
Korean instant noodle

Tell us about what changes you are bringing to Social Eating House + Bar.
I am currently working on implementing some recipe books for the restaurant. Further to this I am trying to implement a super organized kitchen where chefs can work smart and efficiently.

What else is in the works for you in 2021?
I am having a baby, so very much looking forward to adding to my family.

Tell us your favourites on the Coast…
Café for breakfast: I am new here so I haven’t been everywhere but I have been to Bam Bam Bakehouse, Mermaid Beach
Coffee spot: no name lane, Broadbeach
Restaurant for dinner: Has to be Social Eating House + Bar, Broadbeach
Bar or pub for a drink: Again, has to be Social Eating House + Bar, Broadbeach
How does your weekend usually look? I usually spend my time at home with my wife, and lately we have been getting ready for our new baby.