First look at Rosella’s Burleigh Heads Australiana bar

From a gourmet take on the Vegemite jaffle to oysters from an Esky, this eatery is advancing Australian fare. Check out the first look at Gold Coast’s new Australiana bar and restaurant.

It’s all smiles at Rosella’s, Burleigh Heads newest bar and restaurant serving up Australiana food, drinks and culture. Picture Glenn Hampson

THERE’S no cork hats or corrugated iron at this new Aussie bar and restaurant at Burleigh Heads.

You won’t find a picture of Paul Hogan with a pair of tongs, but there is a prawn cocktail reminiscent of a 1970s dinner party on the menu.

Jon Debeere and Jack Connor are the duo behind Rosella’s, opening this weekend, and they’re intent their bar will distinguish the difference between Aussie gags and Australian culture, the way the locals see our country, not its comical exports … less Kath and Kim and The Castle, more Play School and Powederfinger.

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A classic Australian lunch box staple has been given a posh touch — Vegemite and Tasmanian cheese jaffle with wattle seed butter. Picture Glenn Hampson

“Were not an Australian bar, we’re an Australiana bar,” co-owner Jon explains.

“It’s not Australian-themed, it’s done in a tongue-in-cheek manner. We want to be representing Australia in a fun way.”

So how do you stay fair dinkum without going full Crocodile Dundee?

With a menu showcasing locally grown produce and native herbs, a carefully curated cocktail list and selection of natural wines, sprinkled with a healthy serve of nostalgia.

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Oysters are served in an Esky and are sprinkled in finger lime and shaved macadamia. Picture Glenn Hampson

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“We think that Australian cuisine is under represented,” Jon says.

“We’ve got some really amazing ingredients that are native that nobody’s ever tried before.

“We thought it would be pretty cool to showcase some of those flavours. We like the idea of when you’re eating and smelling things, you’re tasting things from your childhood.

“It’s serious fun. All the food is Australian-sourced and we source it locally when we can.”

For example, a humble Vegemite jaffle is given a posh touch with Tasmanian cheese and wattle seed butter. Oysters are served in an old-school styrofoam Esky and covered in finger lime and shaved macadamia.

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Cocktails will feature Australian native ingredients, including the Rosella’s signature cocktail (left) with rosella jam and lilly pilly leaves. Picture Glenn Hampson

There’s an Australian beef tartare burger, and they’ve upped the ante on the crackers and cheese picnic staple — grilled cabanossi with cheese fondue.

Jon says the research to devise the menu entailed looking back at the culinary texts of the past century, as well as an old-fashioned yarn or two with wise relatives.

“I looked through my grandmas’ cook books, and I looked through old copies of Women’s Weekly,” Jon says.

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The dining room and bar is described as a “mid-century Australian pub”. Pictured is owners Jack Connor and Jon Debeere. Picture Glenn Hampson

“I also sat down and had a couple of shandies with my mum and aunty and I think Jack did the same.”

The alcohol section is where it gets modern though, highlighting a range of boutique Australian craft brewers, fermenters and distillers.

There’s a strong focus on natural wines including varieties from Jumpin Juice, La Violetta and Cobaw Ridge, and signature cocktails will feature Australian herbs and syrups.

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A raw beef burger with egg, pickles and beetroot on crustinis. Picture Glenn Hampson

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“The Rosella’s cocktail uses Victorian vodka, a little bit of lime, rosella jam which is from a hibiscus flower, some lilly pilly scrub and leaves coming out looking like a tail feather,” Jack says.

“It has some really nice flavours.”

Like most visions between two mates, this one began over beers in a backyard. Unlike most, Jon and Jack have made their Australian dream a reality.

“This our first venture and we’re excited to open,” Jon says. “It’s been a big learning curve. It’s been super exciting to do.”

Owners Jack Connor and Jon Debeere and have been mates since they were 12, and are proud to be launching a new concept restaurant on the Gold Coast together. Picture Glenn Hampson

Rosella’s is open seven days a week from 4pm weekdays and 12pm on weekends to late at 6/1730 Gold Coast Hwy (next to Mr Hizola’s), Burleigh Heads.