Palette Restaurant
135 Bundall road, surfers paradise qld
the digest
Order
The nine-course degustation that evolves alongside HOTA’s major exhibition (currently Ken Done: No Rules); the Jeff Koons–inspired chocolate and yuzu Balloon Dog from the a la carte menu
Pay
$150 for the degustation with optional drinks pairings at $90 or $125; or the Prix Fixe lunch - 2 courses $60, 3 courses $75
Consider
A pre or post cocktail at HOTA’s rooftop Exhibitionist Bar
Wear
Gold Coast-chic relaxed smart casual
Reserve
Wednesday to Saturday, lunch from 11.30am and dinner from 5pm
Travel
Car - Easy parking at the HOTA car park (first 4 hours free from 9am to 7pm)
Bus – Nearest stop Bundall Road at City of Gold Coast, 200m
Train – Nerang Station, 9km
full REVIEW
Originally posted 14 January 2026 on Instagram
It was on 15 September 2021 that I first dined at Palette for one of their art exhibition–inspired tasting menus, and the current Ken Done: No Rules edition marks my seventh degustation here. That’s not even counting the high teas and special events – tell me you love a restaurant without telling me you love a restaurant!
Housed within the HOTA Gallery in the heart of the Gold Coast, Palette is where art quite literally spills onto the plate. Executive Chef Dayan Hartill-Law and his team don’t merely reference the showcase next door; they extend its narrative, translating brushstrokes into flavour just metres from the gallery walls. It’s immersive dining in its truest sense; a palette-to-palate exhibition.
Provenance is Palette’s north star. Each course credits the farmer or fisherman behind the produce, alongside the artwork that inspired it. Restaurant Manager Letizia spotted me entering the exhibition and thoughtfully handed me a menu so I could later connect the art with the food. A stroke of genius that elevated the experience from lunch to a genuine dialogue between plate and canvas!
The opening Spanish doughnut announced the ‘no rules’ ethos loud and clear. Traditionally sweet, this iteration arrived savoury – filled with bacon jam made out of speck and finished with cured egg yolk. Playful and unexpected, it set the tone for a compelling, cohesive menu.
The standout (from a strong field) was the Gold Coast Prawn course. Pasta made with prawn caught by Danny Bell and squid ink floated in a butterfly pea consommé with fish stock, finished with ama ebi prawn, blue scampi caviar and salmon pearls. Deeply umami yet superbly harmonised, the dish appeared deceptively simple – its inky lines echoing the striped composition of Ken Done’s Niseko Stripes.
Beyond aesthetics, the dish carried thoughtful symbolism. Chef Dayan’s use of Japanese sweet prawn from Hokkaido subtly referenced Ken Done’s long-standing connection to Japan, where he has held numerous exhibitions, as well as a recent trip to Hokkaido that inspired the 2023 oil and acrylic on linen work itself. Culinary storytelling: tick.
Other highlights deserving their own moment in the spotlight included:
Waroo Kangaroo, hunted by Allen and inspired by Butterfly Dreams I, II, III. While I preferred the tenderness of the loin over the pressed belly, the intention to champion a less conventional cut was admirable. In creating this course, Chef Dayan reportedly tasted grey, red and blue kangaroo of varying sizes to land on a less gamey option. The Davidson plum glaze with koji cream and SEQ mole? A masterclass in balance.
Hervey Bay Scallop, hand-dived by Shaun Hansen and inspired by 80 Flowers. Served with pickled green strawberry, koji buttermilk, brown butter and finger lime – a clever interplay of sweet, salty and sour that enhanced the delicate sweetness of the scallop.
Dessert at Palette is always an occasion. The grand tableside trolley – which presented a choose your own ice cream adventure (surely I’m not alone in loving a trolley?) – was a fun delight, slightly outshining the mango finale which could have benefitted from a more assertive crisp textural contrast. While not tied to Ken Done, the à la carte Jeff Koons–inspired chocolate and yuzu Balloon Dog is a work of edible art that’s well worth seeking out.
As for value, the nine-course degustation is priced at $150, with optional drinks pairings at $90 or $125. Exceptional value, especially if you follow Palette’s Table 50 Chats series on Instagram for an insider glimpse of the craft behind the menu. There’s also an à la carte offering and a set lunch on select days (2 courses $60, 3 courses $75) for those short on time.
What I love most about Palette is how it makes art feel approachable. For someone like me, armed with only a surface level understanding from Year 8 art theory and gallery excursions, and still intimidated by the fine art world – this gallery-to-table experience feels like an open invitation rather than a velvet rope.
For those unfamiliar, Chef Dayan Hartill-Law’s vast career spans kitchens such as Heston Blumenthal’s and Peter Gilmore’s, along with not one but two collaborations with Marco Pierre White. Yet beyond the accolades and in the decade that I’ve followed his journey, it’s his authenticity and humility that shine through in each tasting menu.
The Ken Done: No Rules exhibition runs until Sunday 15 February 2026.
Thank you to the Palette Team for delivering yet another exquisitely curated experience that was definitely worth the journey!
Visit their website: Palette Restaurant