INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!
Meet the Chef
- Value for money
As of Tuesday 14 November 2017 Vanitas reopened its doors with an injection of the Versace's DNA into the venue and has become an Italian dining experience to be enjoyed. We have been inspired by our heritage which runs through the core of our Palace and we want to share this with everyone. From the minute the doors open, our family becomes part of your family. The menu will focus on fresh, locally sourced ingredients prepared and plated by Vanitas Chef De Cuisine Andrew Musk and his culinary Team. The menu will feature starters, pasta dishes, main courses, sides and desserts. In addition, this menu will be complimented by a tasting menu with paired wines. The menu will change seasonally and will feature a daily special, however there a few key elements that will constantly provide a unique dining experience: • All pastas will be handmade onsite daily by the Chefs • Bread will be cut in the restaurant on a large butchers style block Vanitas Manager Marco Pietrobon and his talented Team will provide elegant service delivered in a casual, warm and friendly environment. Nergroni, Aperol Spritz and Prosecco will be offered upon arrival followed by a range of Italian wines that have been carefully selected from the most important regions of Italy’s wine landscape. In addition, a range of award winning wines from Australia and New Zealand will accompany the Italian varieties. Renowned among the best fine dining restaurants on the Gold Coast, Vanitas is an exceptional experience perfectly situated overlooking with sparkling lagoon with an exquisite 13-metre painting presenting the life of Gianni Versace on the opposing wall. The artwork illustrates the loves of Gianni's life and was inspired from his book "Do Not Disturb". Vanitas restaurant sets the scene for sophisticated fine dining, celebrating the freshest in local produce while focusing on an ever-evolving seasonal menu.