Nineteen at The Star

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Overview

Sublime Sophistication and a Cool Coastal Flair

Prepare for a sensory overload at Nineteen at The Star in our chic rooftop restaurant and sundrenched lounge bar.

Nineteen at The Star features incredible views of the glittering Gold Coast skyline, a stunning new menu created by world-renowned Executive Chef, Uday Huja, and a luxe rooftop location.

Whether you want to sit back and relax with the bar’s signature Coconut Chilli Martini in hand, dance the night away with our resident DJ,  have an express working lunch or a dinner with loved ones and friends, Nineteen at The Star welcomes you into our world of sublime sophistication and coastal flair.

See you at the top!

AWARDS

Delicious 100
2019 - Experts 100 Queensland - 22nd
Savour Australia™ Restaurant & Catering Host plus Awards for Excellence
2019 - Best Contemporary Australian Restaurant - QLD & NT -  WINNER
The Courier-Mail Food Awards
2018 - Best Regional Restaurant of The Year - WINNER
Food Service Awards
2018 - Queensland Chef of the Year, FINALIST - Steven Forrester
Gourmet Traveller
2018 - TOP 100 restaurants in Australia – 81st

Restaurant

Restaurant

Come up and experience Nineteen at The Star’s stunning new menu, created by world-renowned Executive Chef Uday Huja.

The team at Nineteen at The Star work closely with farmers and producers to ensure we are sourcing premium and sustainable produce. The menu is inspired from our passion and commitment to presenting this produce with finesse and culinary craftmanship that reflects our respect for nature’s gifts.

Let our expert sommeliers pair your meal with a glass of wine from our impressive two-storey wine cellar, featuring 3,500 bottles of classic and modern labels from Australia, Europe and North and South America.

So whether you’re dining with us for an express business lunch, a leisurely dinner or a special occasion, the food, view, and welcoming service will have you returning again and again.

Menu

The Star Club Member discounts apply. Menu is subject to availability and change. Please be aware that our products either contain or are produced in kitchens which contain and / or use allergens. For allergen free options, please speak with your waitperson. 15% surcharge applies on public holidays. A 0.8% service fee will apply to all Visa, Mastercard, and American Express transactions. A 1.34% service fee will apply to all Alipay and WeChat Pay transactions. A 1.85% service fee will apply to all UnionPay transactions.

Our menu changes daily depending on market availability. The team at Nineteen works closely with farmers and producers daily to ensure we are sourcing premium produce. Nineteen’s focus is on elegance and purity.

HOT & COLD SEAFOOD

   
Sydney Rock Oysters, 'Oyster Journey' (2 each) 6 for $32
Dressed with Ruinart Blanc de Blancs Champagne Mignonette   
Wallis Lake, NSW – Mineralisation, Umami  
Pambula, NSW - Brine, Sweetness  
Shoalhaven, NSW – Sweetness, Creaminess  
Shrimp Cocktail Américane (Classic), Ballina, NSW  $30
Ocean Trout Tartare, Cucumber, Finger Lime (Fine)
Macquarie Harbour, TAS
$30
Raw Scallops, White Soy, Ginger Gel (Delicate)
Abrolhos Islands, WA
$26
CAVIAR

 

Caviar Served Traditionally or with Devilled Quail Eggs

 
Siberian, Siberian Sturgeon, Tasting Experience $30
Oscietra, Russian Sturgeon, 30g tin $360
Beluga, Huso Huso Sturgeon, 30g tin $600
ENTREE

Mushroom Risotto (Earthy) $28
Beet Carpaccio, Orange Vinaigrette, Caviar (Delicate)
Lockyer Valley, QLD
$26
Sweet Quail, Smoked Macadamia, Blood Plum (Elegant)
Eugowra, NSW
$26
Grass Fed Beef Tartare, Caper, Shallot (Classic)
Darling Downs, QLD
$24

Lump Crab Cake, Sweet Corn, Tomato Fondue
(Chef’s favourite) Moreton Bay, QLD

$34

Rock Lobster Bolognese (Favourite) Robe, SA

$44
MAIN

Roasted Eggplant Pave, Radicchio, Onion Petal (Rich)
Lockyer Valley, QLD
$34
Breaded John Dory Lemon & Tartare (Buttery), Eden, NSW  $39
Grilled Patagonian Toothfish w Toasted Nori (Favourite),
Heard Island, WA
$56
Roast Mareema Duck, Rillette, Apricot Jus (Elegant),
Hunter Valley, NSW
$46

Glazed Pork w Grilled Baby Gem Borrowdale, QLD 

$42
Moreton Bay Bug ‘Pot Pie’ (Tableside), Moreton Bay, QLD 50 $50
New Season Lamb Rump, Cauliflower Cous Cous (Tender),
New England, NSW
$44
Fillet Steak w Cultivated Mushrooms (Fine),
Darling Downs, QLD
$56
GRILL

King George Whiting, Fine Herb, Olive Oil & Lemon
(Chef’s favourite), Port Lincoln, SA
$MP
Hiramasa Yellowtail Kingfish, Dashi Beurre Blanc (Legendary),
Ferguson, SA
$40

200g Ocean Trout, Maple Cedar Plank Roasted (Classic),
Macquarie Harbour, TAS

$44
Grass Fed Flinders Beef, QLD  
300g 2+ MBS Scotch Fillet $49
300g 2+ MBS Striploin $55
Grain Fed Stockyard Beef, QLD  
300g Rare to Rare Slow Roast Prime Rib (Favourite) (Dinner only)  $60
200g 3+ MBS Fillet  $55
600g Long Fed Chateau  $120
500g Dry Aged Sirloin ‘On the Bone’  $74
Wagyu, QLD  
400g 8+ MBS Wagyu Scotch Fillet (Full Bodied)  for two $160

 

SIDES

Mixed Salad, Sweet Vinaigrette $10
Heirloom Tomatoes w Fresh Cheese  $12
Sautéed Broccolini, Burnt Butter $12
Fifty-Fifty Mash Potato $14
Brussels Sprouts, Capers, Fontina Cheese  $12
Hand Cut French Fries 12 $12
Any 3 sides $30  
DESSERTS

Dark Chocolate Tart with White Chocolate Ice Cream

$16
Strawberries and Cream Panna Cotta, Tonka Bean Ice Cream $16
Coconut Mango Cremeux $16
Chocolate Gold Bar $20
Smoked White Chocolate and Oscietra Caviar $44
Fresh Fruit $9
CHEESE

CHEESE SELECTED BY WILL STUDD, THE MASTER OF CHEESE
Cheese has been selected especially for us and have some single origin micro batch cheeses coming from various parts of Australia and the world
 
Le Dauphin Somaintrain, France (Washed Rind, Creamy) $15
Brillat Savarin, France (Sorft Surface, Mould Ripened) $15
Roquefort, France (Blue) $15
Maffra Cheddar, Australia (Hard) $15

Menu

Bar

Bar

Sharp. Vibrant. Sophisticated. Step out onto the rooftop and immerse yourself in Nineteen at The Star’s uber-chic lounge bar. Take in the magic of the sweeping Gold Coast skyline and indulge in a signature cocktail on the terrace. Slip into one of our private booths and enjoy world class VIP bottle service. When the sun goes down, let the disco beat draw you in, as some of Australia’s most notable DJs take control of the decks.

Functions

Planning a celebration?

With a private mezzanine available for hire and stunning views of the hinterland and ocean, we offer the perfect location and tailored packages to cater for all of your needs. For all events and functions of 12 or more people simply complete the enquiry form below or call 07 5592 8719 to book.

We'll get back to you shortly to discuss your booking. Please note that due to a high demand of enquiries, reservation requests can be made but not guaranteed.

Privacy Policy

The Star Entertainment QLD Limited collects your personal information for the purpose of proceeding with your enquiry. If you do not provide your personal information, we may not be able to do this. We may disclose your personal information to our related companies. Our Privacy Policy contains information about how you may seek access to the personal information we hold about you and seek the correction of that information and to who we may disclose your personal information. Our Privacy Policy also contains information about how you may complain about a privacy breach and how we will deal with a privacy complaint.

Contact

LOCATION

Level 19, The Darling at The Star Gold Coast (enter via the casino floor)

1 Casino Drive

HOURS OF OPERATION

Lunch: Friday & Saturday | 12:00pm - 3:00pm

Dinner: Friday & Saturday | 5:30pm - 10:30pm

Dinner: Tuesday - Thursday | 6:00pm - 10:30pm

Bar: Wednesday - Saturday from 4pm until late

#NineteenatTheStar #TheStarGC

Dress Code

Nineteen at The Star's dress code is smart casual. 
Dress regulations apply.

Collared shirt required.
Dress denim or pants. 
Dress shorts permitted on Sundays only.   
No denim shorts. 
No thongs or slides. 
No active wear or training shoes. 
Uncovered tattoos on the face, neck or head are not permitted (tattoos must not be visible).

Management reserves the right to refuse entry to any patron considered improperly dressed.