Coronavirus Gold Coast: Robina Pavilion opens for 10 people at a time during COVID-19 restrictions

With a patron capacity of hundreds but a guest list of just 10, this Gold Coast pub is assuring patrons the dine-in atmosphere is far from awkward.

WITH a patron capacity of hundreds but a guest list of just 10, this Gold Coast pub is assuring patrons the dine-in atmosphere is far from awkward.

Late last year the Robina Pavilion was renovated and expanded to seat up to 800 people at its multi-level tavern, but coronavirus restrictions have forced hospitality venues to only seat 10 people at a time.

With such a large capacity for diners, Robina Pavilion is one of the few big hospitality haunts to open during stage one of restrictions being eased, with most waiting until July for 100-people limits to resume operations.

Robina Pavilion, one of the Gold Coast's biggest pubs, is opening to serve just 10 people when it has a seating capacity of 800. Picture: Glenn Hampson

“We opened late last year and it was going gangbusters, then three months later the Government said: ‘You’ve got to shut everything down,’ ” manager Damien Stephen said. “When the opportunity came to open for 10 people we jumped at it anyway. We thought let’s get the hotel set up again, let’s blow the cobwebs out of the staff and the hotel.

“It allows us to pivot pretty quickly and allows us to be ready when we can have more customers.”

Mr Stephen said the dining area had been transformed into an intimate space, with lots of decor and furniture to fill empty areas.

“We filled the room up with soft furnishings – we’ve got fire places in there, lights dimmed appropriately,” he said. “While it is a very large venue, we’ve been pretty clear about how we’ve filled the room up with furnishings.”

The Robina Pavilion was offering an extensive menu with dozens of traditional pub-grub feeds, with a minimum spend of $25.

Jemma Ellis sitting down for a meal at Robina Pavilion. Picture: Glenn Hampson

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Mr Stephen said dining had been changed to table service and the area had been sprayed with a TGA-approved natural COVID-19 disinfectant.

It was also mandatory for customers to have a temperature check and sign a waiver.

Mr Stephen said he believed the Queensland Government would consider allowing more diners into venues if the hospitality industry played by the rules.

“I think the Government will hopefully see that we’ve all been doing a good job of following the guidelines and allow us more than 20 people to serve (during stage two of restrictions) sooner than what the plan says,” he said.

“I’m cautiously optimistic.”