Long-awaited super venue Burleigh Pavilion reveals its versatile menu sure to suit all budgets

With room for more than 600 drinkers and diners, the most ambitious dining project in the Gold Coast’s history opens this week. Get a sneak peek at what’s inside.

EXTENSIVE remodelling may have prepared the $10 million Burleigh Pavilion for whatever the ocean can throw at it, but a wave of public interest will be the real test when the landmark venue opens this week.

Its owner, Sydney hotelier Ben May, has been living in Burleigh as the project enters its final stages and says he can’t escape the building buzz.

“There’s a lot of interest from locals. From lifeguards to the Burleigh Boardriders, they’ve all being saying to me, ‘You guys have no idea what you’re in for’,” he says.

“As we’ve always known, it’s such a special site and I’m hearing from people that it’s finally been given the love it deserves. I know from my other venue Manly Wharf that this is only going to succeed if the locals love it.”

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Cr Pauline Young with owner Ben May and chef Guillaume Zika. Photo by Richard Gosling

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The second storey of the oceanfront building on Goodwin Terrace is divided into a bar with casual dining for up to 400 people, which will open later this week, and more formal restaurant The Tropic, tipped to follow after Christmas and seating 240 diners. Both sections will be serviced by the same central kitchen, the domain of respected head chef Guillaume Zika, and diners will enjoy the same oceanfront outlook whether they’re on a burger-and-beer budget or splashing out on kingfish and caviar.

Ben says steps up from the sand, showers and a board rack underline the bar’s accessibility.

“The Pavilion side of the venue is super attainable, super casual,” he says.

“You just rock up, order at the food counter and get a table number.”

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Burleigh Pavilion is already home to Rick Shores downstairs and will soon open restaurant The Tropic and a rooftop bar.

Smartened-up classics fit the bar brief: beer-battered fish and chips; seared barra with beetroot quinoa, preserved lemon, yoghurt, dill and pomegranate; and a French Dip steak sandwich layered with grilled silverside, caramelised onions, pickles, Swiss cheese and Dijon mustard. Wood-fired pizzas, burgers and salads are entry-level fodder, but a shared seafood platter is the standout for Guillaume, the one-time head chef at London’s now closed Michelin-starred Hibiscus.

“It’s two tiers and the French style with prawns, oysters, kingfish, smoked salmon, pickled mussels, octopus and caviar,” he says.

“Almost my whole seafood offering is from Australia and New Zealand.”

Balter, Stone and Wood, and Burleigh Brewing were obvious starters for the taps, alongside a comprehensive cocktail roster. “We’ve got a broad wine list, with quite a few organics, a big list by the bottle, small and large glasses … something for everyone at every price point,” Ben says.

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Artist's impression of the new Burleigh Pavilion restaurant The Tropic.

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Guillaume’s creativity came to the fore in the creation of The Tropic’s more up-market menu.

Downstairs tenant Rick Shores has its eponymous bug roles, perhaps set to be rivalled by the hatted chef’s wood-fired pig doughnut with preserved veggies and fermented chilli.

The menu also includes buffalo curd, fresh figs, grilled sprout and orange dressing; giant octopus; rib eye on the bone rolled in black pepper, thyme and rosemary; and a dessert of roast yellow peach, coconut sorbet, gin and pistachio. “We also want to do really good, healthy kids’ meals, instead of the rubbish usually served for kids,” Ben says.

And then there’s that unparalleled blue view.

“Once you’re in the space the view is extraordinary … floating above the ocean,” Ben says. “When we took the scaffolding down and you could really see it, everyone just went crazy.”

Burleigh Pavilion will open daily from 11am at 43 Goodwin Terrace, Burleigh Heads.