Restaurant report: The under-the-radar Gold Coast restaurants the experts love
Need dinner inspiration? Here are the restaurants that Gold Coast industry insiders say you have to try.
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They have free food at their fingertips in the Gold Coast’s finest kitchens, but you’d be surprised where the Gold Coast’s top foodies choose to eat on a night off.
We asked Simon Gloftis (Hellenika and Nineteen at The Star), Daniel Ridgeway (Little Truffle, Gotham, Rivea and the BiN restaurants), Andrew Whiting (Elk Espresso and Sparrow Eating House), Jeremy Davidson (The Collective Palm Beach), Greg Benney (QT Gold Coast), Mitch and Nerissa McCluskey (Etsu, Iku, Commune), James Carney (Gemelli, Gemellini, Roy’s by Gemelli), Shannon and Tim Stewart (The North Room), Grant Parry (RACV Royal Pines Resort) and Morgan Walsh (Fufu, Poke Poke, The Milkman’s Daughter) to give us their best tips.
(Hint: make a reservation at Lupo or Glenelg Public House STAT!)
WHERE DO YOU EAT ON A NIGHT OFF?
Simon: The pho at New Saigon is perfect, along with the steamed coral trout at the Imperial, nigiri from the sushi bar at Kiyomi, pizza from Gemellini and ribs from FireCue. But I still think a pie and sauce with a beer watching the Suns play at Metricon is the best of all.
James: Go to Itoshin and have the hotpot.
Shannon and Tim: The bone marrow at Glenelg Public House, gorgonzola gnocchi at Lupo and lamb ribs at Lucky Bao.
Daniel: Itoshin for the sushi and sashimi boat, The North Room (my pregnant wife loves the pretzel bread) and San Sebastian for seafood agillo.
Andrew: I’m eating vegan this year — I know, right, no Elk French toast or chicken savoury waffles for me — so I’ve been seeking out awesome vegan finds and often in non-vegan establishments. I’m so thankful for The LC opening up. I’m addicted to the panko crumb mushroom poboy with sriracha mayo and slaw from I Like Ramen.
Grant: I always enjoy the food at The Fish House. The fried calamari with tartare sauce was amazing last time I was there.
Jeremy: Glenelg Public House is an absolute favourite for a good steak and wine. Rabbath in Burleigh does a great tasting menu with really passionate chef-owners that guide you through each course.
Mitch: Bug rolls at Rick Shores, lamb souvlaki with chips at The Lamb Shop and Shiro Kin wagyu rump cap at Glenelg with a side of Paris mash.
Nerissa: We always love Social Eating House — the trout mousse and the lamb shoulder.
Greg: At Mamasan Broadbeach we enjoy the Peking duck pancakes and miso cod, at Mr PP’s rooftop the bar-smoked pork belly pizza and at Gemelli Italian the veal coteletta roll.
Morgan: Social has always been a favourite and has been consistently delicious for years. Elk is my go-to for breakfast. I love Lupo’s patè, Jimmy Wah’s Vietnamese pancake and Goccia for pizza. All-Time Coffee Co serves my favourite coffee, washed down with a vegan doughnut. I Like Ramen — I was never a ramen fan until I had their vegan ramen. It’s delicious.
WHO IS GOING UNDER THE RADAR THAT DESERVES MORE ATTENTION?
Andrew: Social media doesn’t let places go under the radar too much these days. In saying that, I’m a lover of Lupo. They tick all the boxes for me: cocktails, food and service.
Daniel: Tim Stewart of The North Room in Mermaid Beach is creating outstanding dishes.
Jeremy: Glenelg Public House, Rabbath and Zippang in Currumbin.
Greg: Coming from South Africa we love meat, seafood and cooking on open fire, so Lupo Restaurant in Mermaid Beach.
Grant: Sam Moore at Room81. He holds two chef hats and is constantly pushing the boat out food wise.
Tim: For breakfast and lunch, Counter Eatery at Merrimac and Mr Browns Tuckshop, Southport. For dinner it’s 8th Ave Terrace at Palm Beach.
Mitch: It’s not really under the radar, but I love Lockwood in Burleigh. Their passion and commitment to their style and vibe is super impressive as are their mad cocktail skills.
GET FULL DIGITAL ACCESS FOR 50C A DAY
Nerissa: Glenelg. Aaron is definitely one of the best chefs on the Gold Coast right now.
James: The guys who have Espresso Moto and 8th Ave Terrace. They have so much passion and do it bang on every time.
Morgan: Two Wise Fish at Mermaid Waters do the best fish and chips on the Coast.
WHAT DEFINES US A FOOD DESTINATION:
Daniel: Our culinary culture has come a long way, not only in the past decade, but the past couple of years. What defined us as a culinary destination then and now is polar opposite in a completely positive sense. We had a limited amount of quality food and beverage offerings and they were targeted toward the tourism market. Now the best venues on the Gold Coast are predominantly in the local suburbs surrounding the main hubs.
Simon: I think the success of our casual eateries and bars through price point, dress code and ease of accessibility is what defines us at the moment. It’s an ever-changing landscape though.
Andrew: I love how we aren’t afraid to embark on something new. I think that defines our culinary culture and opens up any possibility for an operator. If you can imagine it, build it and open it, people will give it a go. As an operator it’s freeing that the GC trust us.
Shannon: The Gold Coast is focused on where to be seen and rooftops or market-type ventures are the perfect places for that (Miami Marketta and The LC are examples). What is interesting is the number of smaller venues on the Coast focusing on making their own venue a destination in itself. Speakeasys down back lanes and restaurants in lesser known dining areas are becoming more prominent.
Jeremy: The Gold Coast is “famous for fun” and I believe that this perfectly also describes our dining culture. We love sharing experiences that bring us closer together with people in a fun, interactive and exciting atmosphere. This, coupled up with the beautiful Gold Coast climate, ensures the rooftops, beer gardens, ocean views and alfresco dining are the best way to make the most of our lifestyle.
Mitch: As the Gold Coast’s dining scene matures and expands, so does its customer base. The Coast was well known for its nightclub culture and party scene which still exists today, but our culture is shifting to more quality over quantity. More restaurants and bars are available where you can enjoy good music and amazing food combined with an impressive cocktail list or extensive whisky collection to create an experience.
Nerissa: Everyone is getting a lot more socially responsible. Whether it’s vegan and vego restaurants or implementing Meat Free Mondays (or Tuesdays at Gemellini), or a lot of venues are eliminating plastic straws because of the environmental impact.
Greg: There is a definite push for more plant-based proteins and vegan menus being designed. Rooftop bars are popping up all over the place and are doing some great food.
James: We have really evolved since we first moved up here. I read something online about the Gold Coast having the most cafes and being the vegan capital. A lot of our clientele didn’t know what buffalo mozzarella was, now we have people coming in asking what percentage Australian buffalo milk it is … it’s crazy. Rooftops have been a massive thing for 2018. Nineteen set the bar high.
Grant: I think the Gold Coast food scene is location driven. People seem to go to a specific area like Nobbys or the very “in” right now Burleigh and then walk around and go a restaurant in that area. This has unfortunately been the case with Broadbeach and people just aren’t going no matter the offering or cuisine available.
Morgan: We like relaxed venues that are welcoming and unpretentious. People love walking barefoot off the beach and grabbing a meal in the sunshine.
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