Coronavirus: Broadbeach’s Oracle Boulevard turned into big drive through in response to restrictions

A sophisticated Gold Coast dining strip has converted into a big take-out lane – and it has the foodies frothing.

THIS could be the Gold Coast’s fanciest drive through.

Broadbeach’s Oracle Boulevard has set up a street-long “Dial + Drive Thru” service, converting the sophisticated dining strip into one big take-out lane following coronavirus restrictions limiting restaurants to takeaway only.

Asian fusion restaurant Mamasan is one of 10 restaurants signed up to the service, and owner JP Duitsch said the idea proved popular at the weekend.

Mamasan Kitchen + Bar’s Bastien De Matos delivers a takeaway order to Lauren Duitsch. Picture: Jerad Williams

“We noticed a gradual increase in business from about Wednesday and Thursday (last week),” Mr Duitsch said.

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“Then all of a sudden on Friday the phone rang off the hook. We have two phone lines at the restaurant which were constantly ringing.

“We had a couple of staff members packing the orders, a couple running out to the cars in the boulevard.”

Dial + Drive Thru works by customers checking out the menus at the Oracle website or individual restaurant websites and placing an order and paying over the phone.

Staff run the food out to the designed drive through pick-up point in the middle of the precinct, adhering to social distancing laws by popping the food in the back seat or boot of the car.

Restaurants Social Eating House, Orzo, Mecca Bah, Broadbeach Pizzeria, The Lamb Shop, Guzman Y Gomez, Brunch and Co, No Name Lane and Noodle Broadbeach have all signed up, covering meals from breakfast to dessert.

Mamasan owner JP Duitsch. Picture: Jerad Williams

“We were very receptive to it. The Oracle people are very proactive,” Mr Duitsch said.

“I’d say the between 80 and 90 per cent of our menu we have kept.

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“That’s why our delivery and takeaway has been so successful: the fans of our restaurant and product could have it at home.”

For Mamasan fans, yes — that includes the spanner crab ravioli.

“A lot of our dishes are quite labour intense, so we thought, ‘Are we going to keep up the spanner crab ravioli? The pork and prawn wontons?’,” Mr Duitsch said.

“On a normal day kitchen staff start at 9am to start prepping these dishes. We thought ‘Let’s keep them going for a while, see what the response is’.

“Providing our suppliers are able to continue providing us with fresh produce, we will maintain our menu.”

Mamasan is also offering delivery for orders and will start serving its menu at lunch time from this weekend.