Inside Rice Boi owner’s trendy new restaurant
The latest venture from the man behind Rice Boi opened to a line-up of diners eager for the first taste. SEE THE VIDEO
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With Mooloolaba's Rice Boi enjoying an almost cult following it was no surprise people queued out the door for Giddy Geisha's opening.
Tony Kelly on Saturday opened his fifth Sunshine Coast eatery, an Asian fusion restaurant with the "same DNA" as Rice Boi.
Giddy Geisha is similar in that it only takes walk-ins, and has the same fast paced environment.
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But Mr Kelly said he was not replicating the Wharf eatery.
"Every venue has its own identity," he said.
"The Rice Boi DNA is there, but this is, without being cliche, really about approachable Asian street food."
The menu is centred on fresh food that comes out fast with highlights such as kingfish sashimi, gyozas, fried ribs, ramen and pho.
There is also a unique take on butter chicken, a reflection of Mr Kelly's "why not" approach to food and business.
Everything from the menu to the decor and the plates was inspired by a research trip in February to Japan.
During the trip Mr Kelly and his team feasted on food and beverages at yakitori bars and drew inspiration from local street signs.
Former Rice Boi staff Alejandro Soto and Sam Vickery are on board as head chef and manager.
Mr Kelly said that during lockdown 117 people across his restaurants were put off, but most have since been re-employed.
Mr Kelly said he expected there to be some hype around the opening, given Rice Boi's popularity, and was pleased to see the queue outside ahead of Giddy Geisha's opening.
"We never take that for granted," he said.
"You do get that nervous but excited feeling when you see people wanting to be the first through the door."
Giddy Geisha is next-door to Mr Kelly's Market Bistro restaurant which opened in December at the Maroochydore CBD.
"The start we've had in Market Bistro has been astounding," he said.
"We're booked out everyday and we're doing numbers 30 per cent higher than what we expected."
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