Michelin star chef Meyjitte Boughenout is relaunching Gold Coast icon Songbirds with acclaimed paddock-to-plate fine dining.
The renowned chef is in command of a kitchen where 70 per cent of the produce it uses is supplied by Songbirds’ own gardens. Boughenout said that serving fresh, organic food is very important for Songbirds. “It has been my dream to create a fine dining experience that showcases and celebrates the beauty of the Tambourine Mountain and allows use to serve exceptional, organic food that we are really passionate about,” Mr Boughenout said.
“I have set out to also have those special relationships with suppliers for Songbirds that, combined with the best produce from our own organic garden, create a unique dining experience. I’m on a mission to put the Gold Coast and Mount Tamborine on the culinary map. We want to experiment with flavours and textures, have fun with sustainable ingredients and take our guests on an unforgettable culinary journey. At the same time, our menu, which includes a-la-carte and a six-course and eight-course degustation, is ever-evolving, based on the freshly picked, seasonal food we grow.” he said.
Boughenout’s appointment to the restaurant is part of a total renovation of the Songbirds retreat and its Michelin star eatery. Two additional villas will enhance the luxury accommodation, with stand-out features including a fully suspended 360-degree fireplace which was handmade in the south of France. Furnished with new European items the renovation has also meant an improved colour profile. The colour palette now emphasises the greens of the forests that surround the retreat delivering the much sought after serenity and relief from the two busy neighbouring cities that guests have come to expect.
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