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Inside Jupiters Casino's Actually Decent Dining Options

You can't argue with hatted cuisine.
By Sarah Ward
November 10, 2016
By Sarah Ward
November 10, 2016

Heading to the casino when you turn 18 is one of those coming-of-age bucket list items many a Queenslander experiences. Dropping by for a meal anytime after that, not so much. Whether you're a Goldie local or just an occasional visitor to the coast, Jupiters Casino is attempting to change that.

Been recently in the vicinity of that massive structure on Broadbeach Island? You would've noticed that change is a-coming to the Gold Coast casino physically, and within the $345 million transformation, their dining options are actually looking pretty noteworthy. Three new restaurants have opened their doors, and two more will join them, as the casino attempts to become more than a high roller hotspot and more of a 'dining destination'. We'll see.

In the already-trading camp sits Kiyomi, Cucina Vino and Garden Bar and Kitchen, offering up a range of tasty Japanese, Italian and modern Australian meals, respectively. If it's sashimi, sushi, sake and shochu you're after, you'll find it at Kiyomi, which was just awarded a Chef's Hat at the 2017 Brisbane Times Good Food Guide Awards. Overlooking the venue's pool, Cucina Vino is Jupiter's first outdoor dining establishment, serving up antipasto, wood-fired pizza, traditional pasta dishes and more. And then there's the newest of the bunch so far, Garden Bar and Kitchen, an all-day eatery doing breakfast bruschetta, southern fried chicken and colourful cocktails.

Slated to join them are Mei Wei Dumplings and M&G Café and Bar, the former serving up just what you'd expect (plus noodles, with everything also available to take away), and the latter a cafe-style spot. Add a revamped Atrium bar to the mix, which is due to open over summer, plus the existing Zen Chinese restaurant, and Jupiters might just be worth a culinary-inspired visit.

Find Jupiters Casino at Broadbeach Island, Broadbeach. Check out their website for further details. 

Published on November 10, 2016 by Sarah Ward
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