As one of the Gold Coast's premier, hatted restaurants, Seaduction has an elegance all of its own. The acclaimed menu is superbly complemented by an intimate wine-tasting room, private dining room and bar.
Resisting the seductive aromas conjured by Executive Chef and his team at Seaduction will prove impossible. Once you've tasted the handcrafted cuisine of our hatted restaurant you're sure to return.
Enjoy a decadent Christmas experience at Seaduction Restaurant + Bar including a sumptuous buffet with live carving stations and fresh local produce. Seatings available from 12pm to 1:30pm with Christmas lunch at a cost of $195* per adult, child aged 13 to 17 $195*, ages 6 to 12 $85*, ages 5 and under free* More »
Welcome in 2016 at Seaduction Restaurant + Bar's exclusive New Year's Eve dinner. Enjoy a decadent six course dinner with the ultimate fireworks view and live music all night. Seating is available from 6:30pm to 8pm at a cost of $249* per person or $349* per person with matched tasting wines. More »
Born in Byron Bay and raised in the Tweed Valley, Executive Chef Reuben Radonich has developed an impressive gourmet repertoire in award-winning restaurants and 5-star hotels internationally. After completing his apprenticeship, Reuben enjoyed working with an array of talented chefs on the Gold Coast before travelling overseas to experience other cultures and cuisines. His career has taken him from the classic, contemporary fare of London to the seafood and dairy-rich Channel Islands. Closer to home, Reuben held the Executive Chef position at Q1 Resort & Spa and award winning Season Restaurant at Peppers Salt Resort & Spa in Kingscliff, before taking on the acclaimed role at Peppers Soul Surfers Paradise.
Reuben’s menus demonstrate his love for local, fresh fusion. Driven by a passion for discovering new local produce, Reuben utilises classic cooking techniques combined with modern presentation. At Peppers Soul, Reuben is excited to lead the dedicated kitchen team at Seaduction Restaurant + Bar, where there are no limits to exploring culinary boundaries.