Burleigh Heads restaurantRick Shores reopens after seven week renovation with even more stunning ocean view

ONE of the Gold Coast’s most Instagrammable restaurants has undergone a seven-week renovation, transforming the dining area and tweaking the menu for new and improved offerings.

After seven weeks of renovations, Rick Shores has reopened with an improved ocean view and tweak menu. Co-owner Nick Woodward is excited for the upcoming busy season. Picture Glenn Hampson

WHEN life gives you lemons, make a Rick’s Martini Number Four cocktail with vodka, fig liqueur, lemon, vanilla, egg white and star anise.

The zesty tipple is a new addition to the recently reopened Burleigh Heads restaurant Rick Shores, and it’s fast becoming a favourite with diners.

When the iconic venue perched on the edge of the ocean was forced to close for seven weeks due to attached complex renovations, they made the most of the break.

Rather than mope and moan at lost revenue, Rick Shores co-owner Nick Woodward took it as an opportunity to refurbish the restaurant and enhance the drinks and food menu.

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The kingfish sashimi dish with black sesame, lime and coconut. Picture Glenn Hampson

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“You try and make the most out of an unideal situation,” Nick says.

“I think with the product now and having some time to step away and reevalute, and coming in to summer, everyone’s reinvigorated again, there are plenty of positives to come out of it.”

Head chef James Brady used the time to travel and work in Asia, searching for inspiration to spice up the menu.

Nick says the current food selection has had a “few tweaks”, however, a fresh spring menu is about to take over.

“We are looking to do a complete (menu) revamp in September, using a lot of the knowledge our head chef gained while he was overseas,” Nick says.

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Crispy tofu sliders and beef tataki, with watermelon radish, kohlrabi, tobanjang and chilli oil from Rick Shores. Picture Glenn Hampson

“He travelled through South Korea to Vietnam, Hong Kong, Thailand, Singapore.

“He had a great time and he learnt a lot. He came back inspired.”

Never fear, bug roll fans — the signature fried Moreton Bay bug bun isn’t going anywhere.

The tweaked menu focuses on seasonal ingredients and southeast Asian dishes.

“We have a new section of the menu with some dishes that will be cooked over coals,” Nick says.

“A new dish we do is a beautiful charred wagyu, with miso hollandaise, crispy kale, smoked pickled onions cooked over coal. It’s 150g charred wagyu, cut up into four pieces.

“(The size is) in between a starter and a main, to share between two. That’s one of my favourites.”

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Tofu sliders with pickled kimchi and kewpie on a charcoal bun. Picture Glenn Hampson

The coal-cooked menu also includes crispy pork belly with chargrilled prawn and pomelo som tum, Chinese black chicken with corn, fermented chilli and coriander seeds, and a spiced mackerel with white rasish kimchi, cured pork and burnt spring onion.

Refreshments have been rejuvenated too.

“We’ve got a completely new cocktail list,” Nick says.

“They’ve been twisted to suit the season with seasonal ingredients.

“The last list there were a few that were a bit full on on price. Now they’re all quite accessible.

Cocktails queen of the hill and whiskey blossom. Picture Glenn Hampson

“We’ve got 14 new wines, a lot of new natural wines, a lot of Australian wines.

“My favourite cocktail that’s been added to the list that everyone needs to come down and try — the new Rick’s martini number four.”

And as for the dining room, renovations have made the vista looking out on to the Pacific Ocean even more incredible.

“The landlord needed to do some work and rip our roof off,” Nick says.

“In doing that, we’ve gained a much higher ceiling right down by the water.

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Rick Shores’ view has been improved even more with floor to ceiling windows. Picture Glenn Hampson

“With that extra metre or so height, we’ve gained a bit of floor space, a few more tables down the bottom.

“With these new windows, it’s really opened up the bottom level even more. The view we didn’t think could any better … it has.”

Nick says if you liked Rick’s before, you’re going to love it now.

“It was pretty much like a big spring clean,” Nick says.

“I’d just like to think with these little touch ups, we’ve got a more polished product.”

Rick Shores is open Tuesday to Sunday noon to late at 3/43 Goodwin Terrace, Burleigh Heads.