There’s a lot going on under the surface at one Gold Coast hotel.
After a busy few months the opportunity for a quick family escape ‘just down the road’ from the Sunshine Coast was too good to pass up.
But it seems the charms of our destination, the JW Marriott at Surfers Paradise, are already well known. Mere mention of the resort to a colleague elicited a prompt reply: “Is that the one with the fish?” We were intrigued.
After a moderately successful game of highway traffic roulette (two-and-a-half hours from Coast to Coast) we made our arrival up the resort’s waterfall-adorned driveway.
Straight away the friendliness and professionalism of the staff was apparent. A porter was instantly on hand to take our bags to our room, much to the bewilderment of our six- and three-year-olds.
Assurances made that we would be reunited with our bags later, lunch at the resort’s casual bar and lounge Chapter and Verse beckoned.
Taking a seat outside under a shaded umbrella lasted only a moment before the kids were up again, having spied the sprawling pools nearby. More assurances were made, this time that we’d be diving in later.
There’s an abundance of seafood on the menu, from Mooloolaba prawns to ceviche, but the grown-ups settled on Bangalow pork on charcoal bao buns and golden-fried mushroom arancini, the perfect share plates to get an early glimpse of the resort’s culinary expertise. The kids, meanwhile, went for the Hawaiian pizza – minus the pineapple (is that even a Hawaiian pizza?).
Executive chef Paul Smart says the menus at each of the resort’s restaurants have a focus on local produce.
“Seasonal product offerings, created using sustainable and ethically sourced ingredients, highlight regional products of seafood and meats with an ocean- and paddock-to-plate concept,” he said.
Lunch consumed, we headed up to our room on the 11th floor for the kids to be happily reunited with our bags – and, most importantly, their swimmers.
But the lure of the pool was forgotten (at least temporarily) as they marvelled at the inclusions in the room: the king beds, touchpad light switches, a sprawling bathtub and, wow, that view looking north over the Nerang River and across to Main Beach.
The adults, meanwhile, had already discovered the cheese platter and bottle of wine thoughtfully left in the room – but again, no time to sit and savour with togs now on.
The look on the kids’ faces at seeing the maze of water in front of them was truly a joy. From the lobby area you see a sandy beach, waterfalls, caves, cabanas and sun lounges, palm trees, a waterslide and saltwater and freshwater pools – with the river and boardwalk behind.
We decided to begin with a snorkel in the saltwater pool. After some initial hesitancy, our six-year-old donned the mask and was instantly rewarded by discovering a small school of rainbow-coloured fish around the shallow artificial reef.
But the best was yet to come. Moving towards the deeper part of the pool (it gets up to 4.5m deep), even more fish come into view: bream, wrasses and countless others. There’s even clownfish – aka Nemo from the movie.
The look of the six-year-old’s amazement is priceless.
Resort general manager Ravinder Dhesi says the pools are an obvious drawcard for families.
“Our resort pools are designed with multi-generational travellers in mind,” he said.
“Pools are of varying depths and activations. These include a saltwater lagoon streaming with over 300 tropical fish, and a freshwater pool with a children’s slide, accompanied by an aquatic centre for the use of snorkels, flippers and underwater scooters.
“Surrounded by a central outdoor living space with lounge areas and dining options as well as cabanas, the pool landscape provides an environment the whole family can enjoy at their own pace.”
For those not so adventurous, guests can still get up close with daily fish feeding at 9.30am.
Every nook and cranny of the water wonderland explored (not a quick exercise), attention turns back to food.
Dinner is a seafood buffet at Citrique, awarded an Australian Good Food Guide Chef Hat for 2023. The food is, as expected, exceptional, as is the service – and the cocktails. The signature Golden Hour, a tropical refresher with a rum and peach twist, really stirs the holiday vibes, while the crispy-skin barramundi with spicy Thai sauce and Moreton Bay bugs are also favourites.
The kids, meanwhile, are happy to try some new foods – the Hervey Bay scallops are a winner; the tom yum soup not so much – but there’s also old favourites like cheesy mac, nuggets and steamed vegies to choose from.
After a morning run along the beachfront and a quick dip at the beach, food is again in focus.
Breakfast is also a buffet, with every conceivable food (sorry kids, ice cream is not for breakfast), plus there’s an omelette chef, make-your-own juice bar and, of course, barista-made coffee.
Feeling full and refreshed, it is time to head back up the Coast.
But not until we find Nemo one last time.
The writer was a guest of JW Marriott Gold Coast Resort & Spa.
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