Mamasan
The extensive menu includes the likes of wagyu sandos, crab tortellini, kimchi fried rice and mango spring rolls.
Overview
Locals and holidaygoers alike have long been loyal to Broadbeach favourite Mamasan. Now, on its tenth anniversary, Mamamsan reopens, unveiling a striking new design and an exciting new menu. Mamasan Co-founder Lauren Duitsch says, "Reaching our ten-year anniversary gave us the opportunity to reimagine every detail of Mamasan. The new design allows for more experiences and memories to be made and a stronger connection between our spaces."
The major transformation has introduced new dining spaces to the venue, including a sun-drenched al fresco area and a new private dining room. The private sanctuary is enclosed in Japanese charred timber panelling and centred around a large round table, perfect for corporate gatherings or private celebrations. Co-founder of Zero 9 Constructions, Ryan McAlpin, who undertook the project with Space Cubed Design Studio, says, "Zero 9 are honoured to be entrusted with the renovation of the iconic Mamasam restaurant. It was a privilege to help preserve its legacy while bringing new life to such a beloved [Gold Coast] landmark."
Executive Chef Tan has developed a menu that includes classic Mamasan dishes and many intriguing new additions. The menu is extensive, and it won't be easy to narrow down what you want to order. Perhaps you'll start with shallot focaccia with house butter, a tuna taco with ginger ponzu, Korean fried chicken ribs with gochujang, and a wagyu katsu sando. Next, consider the spanner crab tortellini or cod and cuttlefish wontons with chilli oil.
The menu's chargrill section includes whole tiger prawns with shellfish kombu butter, bone marrow with butter curry, and lamb ribs with fennel and cumin salt. If you've still got stomach space, share a few main plates among the table, such as the hot and sour crispy eggplant, a 12-hour braised pork belly or a satay crispy half chicken. The kitchen's specialities — perfect for milestone celebrations — include a three-day dry-aged whole duck served with pancakes, cucumber and scallions, Eastern lobster with Hong Kong 'typhoon shelter' chilli garlic crumb, and an MB9+ wagyu striploin.
Co-founder JP Duitsch notes, "The renovation creates new possibilities for the venue while preserving the sophisticated yet welcoming atmosphere that has made it a destination for our loyal regulars and new diners."
Images: Supplied.
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