Lars Kollrepp to open Lars Bar and Grill at The Oxley in Nobby Beach

The son of a Gold Coast hospitality legend is following in his father’s footsteps, preparing to open his first venue. Check it out

Lars Kollrepp is opening a restaurant called Lars Bar and Grill in the Oxley. Monday May 20, 2024. Picture, John Gass

The son of a Gold Coast hospitality legend is following in his father’s footsteps, preparing to open his first venue.

Lars Kollrepp — whose dad Marty Kollrepp presided over Oskars in Burleigh Heads for 34 years before the space was taken over by Burleigh Pavilion – will be both owner and head chef of Lars Bar and Grill when it debuts at Nobby Beach’s The Oxley in early August.

Mr Kollrepp said he owed his love of the industry to his father and that stepping out on his own was a “dream most chefs hope to come to fruition”.

He said the restaurant would “embody the laid-back spirit of the Gold Coast”.

The Oxley opened in Nobby Beach on December 2

Lars Bar and Grill will feature a custom wood-fire grill, a dry-aged cool room, a private dining area and will be stocked with as much Queensland produce as possible.

“My inspiration stems from a deep appreciation for fine cuisine cultivated over two decades in upscale dining establishments,” Mr Kollrepp said.

“However, I’ve come to realise that sometimes these environments can perhaps feel exclusive, leaving many longing for a more relaxed atmosphere.

“I envision a restaurant where quality dining meets a chill and welcoming vibe, where locals feel at home and visitors are treated like old friends.

“(It’s) deeply rooted in the foundation laid by my dad. Under his guidance, I learned every aspect of the kitchen (and) his unwavering dedication and high standards.

“While his approach may have seemed hardcore to me at times, it ultimately instilled in me a commitment to excellence that I carry forward.”

Lars Kollrepp is opening a restaurant called Lars Bar and Grill in The Oxley. Monday May 20, 2024. Picture, John Gass

Mr Kollrepp said, while he was concerned about Light Rail Stage 3 construction on The Oxley’s doorstep, the neighbourhood’s “relaxed vibe was the perfect spot to create a welcoming atmosphere”.

“We’re hopeful that the local community will remain excited about dining at our restaurant and continue to support local businesses during construction.”

He said the menu would star Stockyard beef and line-caught fish, but they were still working on the perfect wine and cocktail list.

“Personally, I have a soft spot for steak — it’s hard to beat a perfectly cooked one.”

Mr Kollrepp left his post as head chef at Brisbane’s SK Steak and Oyster in December to pursue his first solo venture.

He said he was grateful for the past 10 years working with leading Gold Coast and Brisbane restaurateur and SK Steak and Oyster owner Simon Gloftis.

“Simon remains a great mentor to me and I still seek his advice from time to time,” he said.

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