Dine Like The Wolff: Six Courses, a Glass for Each, One Room
There is a moment, a few courses in, when the room at Eddy + Wolff seems to fall into rhythm. A plate leaves the pass, a glass is poured beside it, and someone at the counter leans in to ask what they’re about to taste. That moment is what our Dine Like The Wolff banquet is built for.
We are a 24-seat restaurant at 44 Commerce Drive, Robina, on the Gold Coast, and 16 of those seats sit at the open bar and 2 directly to the chef counter. The kitchen and the bar share one open room, so dinner is not something that happens behind a door. If you want the night planned for you from start to finish, this is how to do it.
What Dine Like The Wolff is
Dine Like The Wolff is our signature chef’s banquet: six courses of house favourites, secret dishes and seasonal selections, shared across the table. It is $100 per person. Add the optional wine pairing for $82 per person, and the night comes to $182 per person in total.
To show you what our kitchen loves to cook, here are some of the dishes from our current menu:
Crunchy Eggplant with red vinegar, chilli caramel and sesame
Pork Bicol Express with shrimp paste, coconut curry and chilli salsa
Chargrilled King Prawns with garlic butter and shrimp paste
Tofu Cheesecake with dulce de leche, apple, Viet-coffee and cinnamon
Guests who have Dined like the Wolff often write to us about the same handful of plates. One guest, Sha, described her birthday banquet in May like this: “The meal started with scallops followed by fried eggplant, both of which were absolutely delicious and beautifully presented. Next came the meatballs and Barramundi, which were equally satisfying and full of flavour.” She ended on a soy sauce ice cream and the tofu cheesecake, which guests mention again and again.
Booking for five or more? Larger tables dine from the banquet, so everyone eats together and the room keeps its pace.
Every course from a 100% gluten-free kitchen
This is the part that surprises first-time guests most. Eddy + Wolff is Australia’s first and only Chef Hat restaurant with a 100% gluten-free kitchen certified by Coeliac Australia. Our accreditation has been renewed for 2026/27, independently audited to the Coeliac Australia Gluten-Free Standard.
In practice, that means there is no separate gluten-free banquet and no asterisks to decode. Every course, sauce, garnish and dessert comes out of the same kitchen. A guest with coeliac disease eats exactly what the rest of the table eats. You can read more about how we do it on our gluten-free commitment page.
Our kitchen does handle tree nuts, sesame, dairy, eggs, soybean and seafood, so please tell us about any allergies or intolerances when you book.
The wine pairing: a glass for each course
The pairing adds a wine to each of the six courses. It is paced with the food, so each glass arrives with the dish it was chosen for. The aim is a wine that meets the spice, fat, salt and sweetness on the plate, rather than a random pour from the list.
That approach runs through our whole wine list. It is small, like us, and focused on wines that are grounded in place and thoughtfully produced. Australian and international bottles sit side by side, chosen to feel at home with food where spice, florals, salt and sugar all meet in one dish.
Here are a few by-the-glass wines from the current list, to give you a sense of its range:
Wittmann Estate ‘100 Hugel’ Trocken Riesling 2024, Rheinhessen, Germany
Vignerons Schmolzer & Brown ‘Spatlese’ Riesling 2025, King Valley, Victoria
Claus Preisinger ‘Kalkstein’ Blaufrankisch 2022, Burgenland, Austria, served chilled
Ochota Barrels ‘Texture Like Sun’ 2024, a Gamay blend from the Adelaide Hills, also served chilled
Domaine des Aubuisières ‘Saint Jean’ Vouvray Moelleux 2022, Loire Valley, poured in 60ml glasses from our dessert list
The people behind the plate and the pour
The banquet is cooked under Head Chef and co-owner Roxanne Gomez. Our wine list is created by Sommelier Olivia Evans, working alongside Roxanne. Roxanne’s service vision comes from her years in aviation: run the room like a first-class cabin. In a small room like ours, that means the person who pours your wine can tell you why it’s there, and the cooks are close enough to ask about the dish in front of you.
Three glasses for the list
In 2026, Australia’s Wine List of the Year Awards gave our list 3 Glasses, up from 1 Glass in 2025. On the awards’ scale, three glasses means outstanding. In our official 2026 entrant report, the judges wrote:
“While the wine list is small - just over 50 bottles - it’s bold and innovative, much like the food and décor. More than half of the list is available by the glass, covering a remarkable array of varieties and styles - both classic winemaking and minimal intervention. There are some prestigious bottles with significant age in the cellar list - and a selection of these are also available by the glass or carafe.”
— Australia’s Wine List of the Year Awards 2026, Entrant Report (Entry 9601)
If the pairing leaves you curious, ask about our Cellar List. Thanks to Coravin, some of those aged and harder-to-find bottles are poured by the glass or carafe, such as the Yarra Yering ‘Dry Red No.2’ 2022 and the Domaine de la Chevalerie ‘Breteche’ 2015 Cabernet Franc.
What guests say
“We had the banquet with matching wine pairing 11/10 … it was so brilliantly pair with amazing blend of flavours” — Lucie T., Google review, 29 Jan 2026
“Banquet meal was paced well, and the wine pairing was perfect.” — Brianna T., Google review, 28 May 2026
“We had the banquet - I had paired wines with it, and it was all thoroughly enjoyable.” — Kiri E., Google review, 30 Apr 2026
“Unreal food and flavours. Great wine knowledge to go with the food!” — Riley J., Google review, 15 Jan 2026
“We had the dine like the Wolff tasting menu and every dish was fantastic. The scallops, Bicol express and soy sauce ice cream were standout favourites for us!” — Sophie R., Google review, 15 Jan 2026
Good to know before you book
Price: $100 per person for the banquet, plus $82 per person for the wine pairing ($182 per person in total).
When: Lunch runs Wednesday to Saturday, 12:00 to 14:30, by reservation. Dinner runs Tuesday to Saturday, 17:00 to 22:30.
Groups: Bookings of five or more dine from the banquet.
Dietary needs: Everything is gluten-free. Tell us about any other allergies or intolerances when you book.
The room: We’re loud by design, with music from R&B to hip-hop. Because the room is so small, we can’t host young guests.
Seating: Most seats are at the bar and chef’s counter. Ask for the counter if you want to watch the pass.
Eddy + Wolff practises the responsible service of alcohol.
Book your table
Six courses, a glass for each, and a seat close enough to watch it all happen. Choose Dine Like The Wolff when you book your table, add the wine pairing, and tell us what you’re celebrating. You can also call us on 0481 838 433.
We’ll see you at 44 Commerce Drive, Robina.