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This chichi dinner-only spot in the Waldorf Astoria hotel offers a seasonal, globally-influenced menu from executive chef Danny Grant. Pastry chef Stephanie Prida consulted on desserts. The seafood-heavy menu features preparations of everything from Japanese freshwater eel to wild Portuguese turbot. You’ll also find non-seafood options such as dry-aged ribeye and Peking duck for two. Prices are in line with some of the top restaurants in town, and the modern decor is worth of a special occasion, with plush banquettes, silk wall coverings and silver leather chairs. If you're not a high roller, Balsan, the Waldorf Astoria's more casual dining spot, is adjacent.