The bustling little foodie scene that is Burleigh Heads has expanded even further recently with the opening of a brand new bar and restaurant where sophistication is the name of the game.
It’s called Burleigh Bar + Bites and that pretty much sums it up Gold Coasters. Found in the space Bin 12 once occupied, the space has had quite the revamp to become an intimate, sophisticated little spot perfect for date nights that seem a world away from said bustling.
The newbie is owned by Donna Harrison, who also became the new owner of Golosi, James Street’s stunning deli, earlier this year. Her daughter Eliece is the manager and together the two have created something for those of us wanting a quieter dining experience.
A golden bar is the main feature of Burleigh Bar + Bites, stacked with bottles and a very inviting choice to pull up a seat. There’s also floating timber tables on the opposite wall, velvet high chairs and custom-made lighting for a perfectly romantic vibe. Not to mention USB chargers underneath the tables guys. What a revelation.
To eat, there are share-style things like a BBQ Charcuterie Plate for two, Lamb Sliders with chipotle sauce, a Warm Snake Bean Salad with baby zucchini and topped with crispy pancetta and Garlic and Chilli Prawns and Chorizo served with The Social Bread Sourdough.
Of course there are cocktails and we think you should sample the Pug Choc-Affa-Tini with the Gold Coast’s own The Pug Coffee, vodka, chocolate and coconut ice cream.
There’s also a Mango Chilli Margarita that’s very refreshing and mocktails if you’re off the drinking for some bizarre reason.
If wine on tap tickles your fancy, they have that too. A Rose and a Sauvignon Blanc are on offer and obviously there are plenty of beers on tap for the tasting too.
So, if an intimate little dining option sounds like absolute heaven to you, look no further than Burleigh Bar + Bites.
A nice little addition to our beloved Burleigh.
LOCATION: 12 James Street, Burleigh Heads
HOURS: 12pm until late Wednesday to Sunday (and daily from Boxing Day onwards)
Words and photos by Kirra Smith