On the Coast the dining majority is biased towards fresh catches from the sea, yet remains fond of fodder from the fields. My friend Anthony and I are two such people - unashamed lovers of both the surf and the turf. No sooner had we heard that the Kawana Waters Hotel serves a mean veal oceanic and a great steak, we were seated on the hotel's verandah staring out at the marina.

With a Corona for him and a glass of sauvignon blanc for me, we waited mere minutes for our entrée, the bitza plate. As the name suggests it offered ‘bitza’ Caesar salad, ‘bitza’ calamari and prawn skewers and ‘bitza’ tandoori chicken, which made for ‘lotza’ things to share.

Next, the reason we were enjoying the sunshine on the hotel's great boardwalk arrived. My pan-fried veal crowned with prawns, calamari and scallops sat on a bed of mash immersed in a velvety, paprika flavoured, Napoli sauce. Initially, jealous of my seafood and veal combination, yet too late to take up the offer of adding reef to his beef, it wasn't long before Anthony was satiated by a 300g rib fillet cooked to medium-rare perfection. Served with a creamy peppercorn sauce, vegetables and crisp, chunky chips it warrants a return trip.




Story: Samantha Day