More than the Veiw

Image source: Photographer Ian Waldie

You don’t have to get married to enjoy the Tiffany’s delicious food and breathtaking views, as Matt Golinski discovers.

Have a think about all the weddings you’ve been to in your life.

Do you remember the invitation that came in the mail, that the couple spent hours choosing, hand-writing and posting out? 

Do you remember the colour of the bridesmaids dresses? 

You might recall the odd hilarious drunk-uncle speech, or the sight of a distant aunty’s bingo-wings flapping on the dance floor from this or that marital celebration, but most likely when you’re reminiscing about your friends or family’s special day, the top two things that come flooding back are the location, and what you ate.

The venue stays with us for all sorts of reasons. A stunning view, manicured gardens, the feeling of sun on our skin and the scent of 100 different perfumes wafting through the air as we stand around on a springy lawn.

Sometimes even the first interactions with the people in charge of making the day run smoothly can put us at ease and make us feel comfortable in that space, creating memories that we associate with the happy couple for years to come.

And the food needn’t be fancy to be memorable; if it’s generous, made from good quality ingredients and prepared and served with love, everyone notices, and it’s talked about long after the visions of teary vows and exchanging of rings slip from our minds.

Few places manage to bring both of these factors together with such flawless attention to details as Tiffany’s, perched high on the enscarpment overlooking the breathtaking family of statues that is the Glass House Mountains. 

The chapel with its wide glass front looks down the vast valley all the way to the ocean, giving you the impression that the whole ceremony is being held sitting on a fluffy white cloud. 

That springy grass I mentioned earlier awaits right outside, along with champagne and canapés, and that ever reliable crisp mountain air.

A kitchen team led by long-time Executive Chef Lee Montague prepare the cuisine that hits the perfect balance of inspired and approachable; an essential part of any large-scale catering operation when you want to make guests of all ages and adventurousness equally happy.

Upstairs, the celebration all comes together in the large open restaurant with the same stunning views, and as night falls, the twinkling lights of the Sunshine Coast’s coastline intermingle with the million-star view above.

It seems unfair that in order to experience this world-class establishment you need to drop to one knee and propose (or happen to know someone who has), and owner Kelly Tilse and her dedicated team feel the same way. 

So when the staff are not busy delighting wedding parties and their guests, they open the doors for a Tiffany’s High Tea experience, so anyone can get a taste of the magic that this iconic landmark possesses. 

And it’s an experience that caters to everyone’s tastes and dietary needs. 

Gluten and dairy free, vegetarian and vegan options are all available, you can even choose between sweet and savoury selections depending on your mood. 

The ‘High Beer’ option is a genius way to keep those in the family who prefer a different type of brew content.

The Teilka organic loose-leaf tea is worth the trip on its own. The selection has a purity fit for a queen, and the friendly staff keep a keen eye on your teapot to make sure it doesn’t run out until you’ve had your fill.

Lee has also adapted to offer a High Tea Hamper to-go if you prefer to be at one with nature – or your companion. 

Who knows, it might lead to a proposal which in turn might lead back to the chapel at Tiffany’s!

In a destination like the Sunshine Coast Hinterland, which caters mostly to day-trippers, weekend escapees and tourists, there are plenty of places with a good view and food offerings, but not many where you get a real sense that everyone who works there really enjoys being part of the team.

It says something about a place when most of the employees have been there for years; that they have directors who appreciate and look after them, that they’re proud of what they do, and that they’re all working towards a common goal. 

Whether their guests are toasting the bride and groom, or eating scones with jam and cream, that common goal seems to be to make everyone who has chosen to be part of the Tiffany’s experience feel like royalty for a day.

And there’s lots to love about that.

 

READ MORE about the Tiffany’s High Team Experience >>

READ MORE about a Tiffany’s Picnic >>

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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