On Sunday 20 October, Members and guests journeyed through a collection of Sanctuary Cove’s acclaimed restaurants and bars for the inaugural Cove Culinary Journey. The weather was on par for the first stop on the golf green where guests enjoyed a signature Arnold Palmer beverage and a selection of canapes. The Members-only Clubhouse was then opened for guests to explore before they were seated in The Jabiru Restaurant to enjoy a prawn and avocado timbal entrée designed by Head Chef Bryce Faull.
The next stop was the Sanctuary Cove Country Club. Guests enjoyed a beverage while taking a tour of the facilities including the state-of-the-art gymnasium, spa treatment services, the golf retail store and function spaces. InterContinental Sanctuary Cove Resort’s Executive Chef, Matt Hart, served up a toasted prosciutto-wrapped barramundi, port wine gastrique, fennel puree and shiitake mushroom in The Botanical Room as the main course of the day.
The final destination was the newly refurbished Cove Terrace at InterContinental Sanctuary Cove Resort, where guests were spoilt with a warm dessert prepared by the resort’s own pastry chefs.
The event was a fun-filled adventure and thoroughly enjoyed by guests. The Cove Culinary Journey will be held annually, and we invite you to register your interest for the next event by emailing firstname.lastname@example.org