The Oxley 1823 has gained some serious lip service this week, with another hot spot joining the lineup and making a stache-ing impression. Putting a whole new Euro twist on the café, restaurant, and bar game, it’s hotter than a handlebar mo in the 80s and is aptly called, Moustache. Here to turn your average breaky/brunch/dinner into something follicle-ly fabulous, it’s compact but what it lacks in size, it more than makes up for in charm. Think intimate, cozy, and effortlessly cool – just the way we like our noshing and watering holes.

The epic menu is inspired by the continent where food is practically a religion (#amen) offering small bites that pack a big punch. Then there’s the bevs and let’s start with the espresso which is strong enough to curl your ‘stache and in our humble opinion, is the perfect brew.

Moving on to the boozier stuff, Moustache has an expertly curated selection of cocktails that come with a healthy splash of European flair. And the vinos? Let’s just say they’ve been handpicked with the kind of finesse that only sommelier with a penchant for Euro panache could muster.

Now let’s talk about the space itself. This intimate little pocket rocket packs a stylish punch, combining comfy vibes with cool factor in equal measure. It’s the kind of place where you can sip, savour, and soak in the ambiance, all while feeling like you’ve stumbled upon a hidden gem because, well, you have (you’re welcome).

Now let’s talk about the space itself. This intimate little pocket rocket packs a stylish punch, combining comfy vibes with cool factor in equal measure. It’s the kind of place where you can sip, savour, and soak in the ambiance, all while feeling like you’ve stumbled upon a hidden gem because, well, you have (you’re welcome).

Moustache is all about keeping things down-to-earth, with a strong focus on community and making everyone feel welcome. No need to make a reservation – just stroll on in and the team will whisk you away to a cozy corner, whether that’s at a street-side table perf for people watching, perched on a bar stool, or tucked away in the vibey laneway.

Moustache is all about keeping things down-to-earth, with a strong focus on community and making everyone feel welcome. No need to make a reservation – just stroll on in and the team will whisk you away to a cozy corner, whether that’s at a street-side table perf for people watching, perched on a bar stool, or tucked away in the vibey laneway.

The genius behind Moustache is none other than Brodie Green, the mastermind who brought us the neighbouring crowd fave, Buoy, and started Seadog (voted the best café on the GC, thank you very much). Brodie’s got a knack for creating spaces that feel like home (only way cooler) and with the official opening date right around the corner, you can betcha bottom dollar that it’s un-beard-lievably good.

In the kitchen, Head Chef Rodrigo Paraboa will wield his culinary wand, with a resume that reads like a foodie’s dream: Little Truffle, Paper Daisy, and The Paddock Restaurant at Beechmont Estate. And if you’re wondering what dish has him most excited, that would be Charcoal Grilled Prawns, paired with spreadable salami. It’s a combo which sounds kinda wild, but tastes oh-so-right. Chef’s orders – and we’re not about to argue because when Rodrigo speaks, we listen.

So, get ready to meet the new ‘it’ boy in town, all about keeping things simple and doing them exceptionally well. Moustache is here, and he’s ready to charm his way into our bellies, one perfectly brewed espresso, expertly crafted dish, and carefully curated vino at a time.

Where: 2217 Gold Coast Highway, Mermaid Beach
When: 6am to 12pm Monday to Friday & 4pm till late Wednesday to Sunday

Words by Bianca Trathen
Images by Kirra Smith

There’s a new kid on the block in Nobby’s and it’s quite literally all we’ve been hearing about. The doors to one of the most talked about new precincts – The Oxley 1823 – are open.

Nobby’s has long been a hive of activity for the Coast, whether you’re looking for somewhere to get your morning caffeine fix (aren’t we all) or a margarita (actually, make that 10) it’s one of the best beachside spots around.

Now Nobby’s is bringing back that charm you know and love but with all the good stuff you’ve been missing, like you know a grocer and butcher.

The Calile-esque look is a welcome addition to Nobby’s, it’s giving a resort vibe and we’re absolutely all about feeling like we’re on vacay while doing our weekly grocery shop.

Not only have the team at The Oxley brought us a gorg new hangout spot, they’re also bringing us the legends behind Rick Shores who have announced a whole new concept coming to the precinct mid 2024.

A side-step from the Asian-style menu at the iconic Rick Shores, the new restaurant concept is set to bring a Latin American flavour by their Executive Chef James Brady, who’s been wining and dining at some of the world’s top Mexican and Latin American restaurants all in the name of market research – sounds like a job for us!

The space will spread across two levels with the Latin American restaurant on level one, an open-air rooftop ceviche bar and private dining rooms so there’s literally everything you need for the ultimate long lunch all in one spot.

In stage one of the precinct’s opening, you’ll see some familiar faces, with the brains behind Burleigh institution Seadog bringing a new café to the block. Buoy (pronounced boo-ee) is promising to deliver a pared back menu that is less on frills and big on flavour, think a super considered menu with the classics you know and love as well as fresh feeds with hero quality produce.

But what about the coffee we hear you ask? Think boutique harvested coffee from Colombia poured by expert baristas with unique flavours of milo and caramel – yes, you read that right – because life’s too short for boring coffee.

Also coming back to Nobby’s, is the legendary Gourmet Meats under the guise of the Oxley Village Butcher so you can say hello to premium meats to level up your BBQ game with fresh cuts from the best farms around.

The Oxley Village Grocer is bringing all the fresh produce and groceries you need as well as market flowers for whether you’re looking for ‘just because’ blooms or something that says ‘sorry I didn’t mean to forget your birthday’ – eek.

Last but not least, all that shopping and socialising is thirsty work so the Oxley 1823 Sub Station is your stop for hydration station with juices and milkshakes that will def bring the boys to the yard, or a cheeky scoop of gelato because we’re in for a long hot summer.

We’ve been eagerly awaiting this pretty little newcomer and I think it’s safe to say it’s been worth the wait, so you know where to catch us kicking back for a bite and a beverage this summer.

Where: The Oxley, 2217 Gold Coast Highway, Mermaid Beach
When: Opening Saturday 2nd December

Words by Jacqueline Bojanowski.

No Gold Coasters, your eyes ‘dough’ not deceive you – at long last, the local legends behind famed pizza joints Franc Jrs and Francie’s are slinging their signature slice from a brand new location in Nobby Beach.

The newest eat-in iteration for the Franc fam – an old school vibing pizzeria – is packed with plenty of soul, promising that same trademark, ‘good, honest Italian food’ fans have long been smitten with.

Fromage fiends can settle in for their Franc fix – with laidback vibes alongside cult fave Classic pizzas, crisp, Detroit style deep-dish pies, and frozen Margi’s.

With a lineage that can be traced back to 1996, the Francie’s origin story is fascinating, rich – and similar to the effects of a few too many frozen Marg’s – a little fuzzy around the edges.

An operation now run by Anthony Pattinson, Claudia Pattinson, James Young and Carlos Lara – the charming, 60pax Coolangatta neighbourhood pizza joint known as Francie’s was born way back in an era when, along with pizza, Anthony counted Baywatch and RnB among his great loves.

The humble spot with a shoebox-vibing kitchen was soon overwhelmed by its own success – by year two they were averaging 150 peckish patrons a night – a number that blew out to 250-300 punters in the years that followed, a frenetic pace that they couldn’t maintain.

Ultimately opting to close the door on Francie’s (cue first crush levels of heartbreak), another opened in the form of Franc Jrs, the compact and casual takeaway style little bro.

When it came to delivering a new and improved restaurant offering, the challenge was retaining the charm, while scaling up and refining the offering to meet demand.

The new venue is a 60 seater with indoor and outdoor tables, opting for counter service to streamline the experience.

Complete with mob movie vibing mood lighting, red leather and wood finishes aplenty, the interior fit out is a throwback to the classic, 1940’s Italian American style restaurant.

The result is a nostalgic feeling Anthony likens to the 90’s rite of passage – hitting up the local salad bar, “like Pizza Hut’s all you can eat, only really, really good”, he adds.

Anthony’s life-long passion for slinging ‘pies’ – is immediately apparent in the drool-worthy menu.

The offering is split into three types – Traditional 13-inch ‘Francies classics’, 16-inch cheese pies and square, Sicilian ‘Detroit style’ pizzas, as well as a full vegan selection to boot.

Now pizza, along with a sneaky pun or three, is certainly something we’re no stranger to – with catchy monikers such as Francie’s Classic, ‘Sage Against the Machine’ made with fresh fior di latte, roasted mushrooms, pancetta, sage & pecorino, only further fuelling our obsession.

Fans of the Franc Jrs Signature – the loaded and crispy edged, Sicilian style slice – can get amongst Tomato, made with roasted cherry tomatoes, confit garlic, whipped lemon ricotta & chilli sauce or the cheese-packed White Stripe, topped with hot honey.

And with the calibre of slice selection the Franc Jrs crew is slinging, we certainly wouldn’t blame anyone struggling to choose.

But if the fan following for these pizza purveyors is anything to go by – satisfaction is a sure thing (and a carb coma).

Where: Shop 2/32 Lavarack Road, Nobby Beach
When: 4pm-10pm Wednesday – Saturday  

Words by Kellie Leader.