Chef Sam Moore
Sam Moore, Chef de cuisine at the Sofitel Broadbeach Restaurant, “Room81” , is full of surprises. He crafts true culinary art. He loves experimenting with modern techniques. He likes smoking guns and liquid nitrogen.
Sam is also passionate about food consistency, using the best quality produce and developing his own personal style. He believes in the “sous vide” cooking method, which is using precise temperature control to achieve perfect cooking results, every time. “Sous-vide is French for “under vacuum”, it is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment. The intention is to cook the produce evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain the moisture.”
Sam’s Dad was a chef, so Sam grew up playing between pots and pans, learning the tricks of the trade early in life. Sam has worked in some of Europe and Australia’s best kitchens. He learned from the best; such as Stuart McVeigh, who is the head chef at the famous Restaurant No35 in Sydney and from Greg Doyle, owner-chef of the PIER. Greg is hailed as Sydney’s finest seafood chef.
At the Sofitel’s “Room81” Sam is a free spirit with the executive chef Bill Magno and his fellow chefs supporting him all the way in his creativity. When you dine at “Room 81” you will not only be tasting “ good food”, you’ll be experiencing gourmet magic.
One of Sam’s creative dishes is “Green tea smoked ocean trout” with clam custard and fennel, served with confit potatoes. This is his “smoking gun” signature dish. The Ocean Trout is smoked at your table, making for a spectacular experience. Your dish is served under a glass cloche dome, the smoke gun slotted into the dome, flavouring your trout dish with the Green tea smoke.
Sam’s other creation is his by now famous Valrhona Chocolate Sphere. His dish, inspired by chef Grant Achatz of the legendary Alinea restaurant in Chicago. Grant Achatz who has been universally praised for its innovative approach to modernist cuisine, one of the hottest trends in the culinary world. The Sphere is brought to your table as a chocolate ball full of scrumptious surprises. The ball is “spherified” with liquid nitrogen and then cracked with a spoon to reveal the delicious content of homemade honeycomb, orange jelly with handmade chocolate ice cream and the most delicious blood orange sorbet.
Have you tried it? If you haven’t and you are at the Gold Coast, dine at Sofitel Broadbeach, “Room81” and let me know what you think.
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