Beachfront feasting at The Langham's Akoya just turned up several notches with the launch of their once-a-month limited menu and 'Long Lunch' experiences from 1 October.
The Gold Coast’s own, Akoya will launch their highly anticipated ‘Long Lunch’ experience next month. The dining addition is led by Executive Chef Matthew Woolford and pairs panoramic ocean views with fine coastal cuisine.
This new culinary tradition promises a sun-drenched Sunday afternoon by the beach while indulging in a sumptuous menu prepared by Akoya’s award-winning chefs. All while you're serenaded by live music performances.
Focusing on fresh, locally-sourced produce, the menu is brimming with a bounty of Australia’s finest ingredients, with a particular focus on seafood. Think: share plate tastings of freshly shucked oysters, bugs and lobster.
Key local partnerships include Burleigh-based, award-winning Capricorn Distilling Co., who will offer product tastings throughout the ‘Long Lunch’ experience. Tipple has been delicately infused with dishes, including Capricorn Gin & Tonic inspired fresh Pacific oysters.’
The talented team of chefs includes Executive Chef Matthew, who brings over 30 years' experience to the table. His wealth of knowledge and experience spans countries such as Hong Kong, Singapore, Thailand and Korea. Executive Chef Matthew's established a credible name across reputable hospitality venues across luxury and lifestyle brands including Marriott, Starwood, Four Seasons and Le Meridian & Hyatt. He joins Akoya from his most recent role at Pialligo Estate in Canberra, after recently relocating back to Australia from roles in Hong Kong as Executive Chef at Kerry Hotel and Culinary Director at W Taipei.
We caught up with Executive Chef Matthew Woolford to get the full low-down.
Tell us a bit more about these dishes' sustainable and responsibly-sourced ingredients
We prioritise locally-sourced and seasonal ingredients, which not only supports local producers but reduces the carbon footprint associated with transporting goods over long distances.
Our menu has been purposefully designed to reflect the flavours of the Gold Coast and its surrounding regions.
Through this philosophy, we have been able to establish strong culinary partnerships with reputable local farming and seafood suppliers who adhere to sustainable practices and who share the same values of prioritising the long-term health of our land and marine ecosystems.
We've built such a strong rapport that we're in touch with our vendors on a daily basis – with updates on timings for seasonal produce, when it's best available for guests to enjoy on our menus and then we calculate quantity to ensure we minimise wastage of valuable produce.
The ‘Long Lunch’ will feature our finest culinary partnerships such as Northern River’s Australian Bay Lobster, renowned as one of the most advanced land-based aquaculture biotechnology fisheries in Australia.
These long lunches are designed to be interactive experiences – what guests can expect?
The 'Long Lunch' concept is an opportunity to pay homage to our local vendors and give them the credit they deserve.
Modern society has shown the general population is over-educated and closer than ever before in understanding what cooking is all about – which is why Akoya's interactive dining experience is all about transparency and allowing our guests to truly see the story behind our menu offering.
Our open kitchen concept allows diners to witness the preparation of dishes and the sourcing of ingredients.
This transparency encourages a deeper connection between our chefs and guests, fostering trust in the sourcing and preparation of each dish.
Talk us through the ideation process when choosing the dishes to feature in this once-a-month menu
The older you get as a chef, the more appreciation you have for the simplicity of how great food can be.
It's all about how a menu can be planned – the menu is a structured concept, which starts from the 'breaking of bread.'
We are on the Gold Coast, so seafood has to be a huge element, but we don't try to carry on the status quo. My inspiration could be as basic as talking ideas over with other chefs, or sitting down with my wife, who is an avid gardener - you'll find every type of homegrown herb, from coriander to five types of basil in our background. She will grow produce, and I'll find different ways of being able to cook the produce then in our kitchen.
What does a quintessential Australian long lunch feature at your house?
Number one is friends, or food lovers – there is no long lunch without friends. And secondly, the breaking bread – every good meal starts with a great crust.
The ‘Long Lunch’ is now available for reservations to dine on 1 October 2023 with service available from 12:30pm to 2:30pm on the first Sunday of every month. Prices are set at $165 with reservations highly recommended.
For more information and reservations, click here.
