Gold Coast Taste: Palm Beach Collective to launch Boxing Day

PALM Beach Collective owner Jeremy Davidson reckons he’s a bit mad opening on Boxing Day but believes the Gold Coast’s newest eatery isn’t biting off more than it can chew.

The Collective - Palm Beach's new permanent food marketplace that will have five food outlets plans to open on Boxing Day: Assistant venue manager Nikki McLennan. Photo: David Clark

PALM Beach Collective owner Jeremy Davidson reckons he’s a bit mad opening on Boxing Day but believes the Gold Coast’s newest eatery isn’t biting off more than it can chew.

“I think we are probably delirious and a little mental saying we’ll open on Boxing Day,” Mr Davidson said.

“But we’ve had a good few weeks of training with the team and structured the menu properly, so service flows really well.”

The Collective – Palm Beach: Chefs Vincent Seng (Umami), Ryan Jacobs (Calavera) and Clayton Gill (The Kitchen). Photo: David Clark

With five restaurants and two bars, the Collective has been more than a year in the making and was inspired by markets in Spain.

Built on the site of the old Palm Beach Post Office, the two-storey venture has almost 400 seats with waiter service – a game changer for the Coast.

There is also a private dining room and a rooftop bar.

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Mr Davidson, his partner Chloe Hubbard and her father Wayne have all been counting down the days to opening.

“Excited, tired, all sorts of emotions going on at the moment – it’s a bit of an emotional rollercoaster,” Mr Davidson said.

The Collective, Palm Beach: Chorizo Balls from Calavera. Photo: David Clark

“Anticipation is a big one.

“There’s been this big build-up and now we’ve really seen it come together.

“Every day that little bit more happens and we get more excited to get customers in so they can enjoy the food and the experience.”

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The offering includes American fare from Luckies Diner, pizzas and tapas from The Italian Job, Asian fusion from Umami, Mexican from Calvera and coffee from Two Seasons Roasters.

“There’s a huge variety of choice and a huge variety of kitchens provide top-level food,” Mr Davidson said.

The Collective: A dish from The Kitcken. Photo: David Clark

“When you share a meal it’s more than just a meal – we want to encourage social interaction.

“We have these fantastic 3.5m tables set up that we encourage people to sit next to someone you haven’t met before and have a chat.

“The venue will have amazing atmosphere.

“There’s not one spot you wouldn’t want to sit in.”

Former chef at Cafe Dbah and Bonita Bonita, Ryan Jacobs, will be spearheading Calavera Authentic Mexican Cuisine and shared Mr Davidson’s open-day excitement.

“From a chef’s point of view, I’ve never seen anything like this before,” he said.

“My father, Ernie Jacobs, owned a restaurant called Ernie’s and it was one of the best on the Coast for about 30 years.

The Collective: Kung Poa Chicken from Umami. Photo: David Clark

“That’s where I trained – he taught me everything I know.

“So to be a part of this is very exciting as a chef, it really is the next step in food and it’s showing the rest of the world what the Gold Coast can do.”

Mr Davidson said the fittings and rooftop bar were standouts for him.

“It’s really hard to put your finger on one spot,” he said.

“I love the fittings.

“All the furniture is made locally with recycled timber but the rooftop bar is obviously a huge drawcard.

“Watching the sun go down of an afternoon is really spectacular – you can see straight over to the ocean and through to the Hinterland.”

As for Boxing Day’s reputation for retail madness, Mr Davidson is maintaining his confidence.

“With the different styles of service, takeaway and table service, I think we’ll be able to manage the crowds – even on Boxing Day.”

Ready to roll at The Collective: Assistant venue manager Nikki McLennan. Photo: David Clark