We’ve said it before and we’ll say it again, Gold Coast restaurants are up there with some of the very best there are and apparently we aren’t the only ones who think so.
Just this week, two much-loved local venues took out top honours at The Courier-Mail Food Awards and we are even more stoked than usual to be surrounded by such incredible talent.
Nominations-wise, the Gold Coast was very well represented with beloved Burleigh bar Rosella’s nominated for Bar of the Year alongside other beloved Burleigh bar Lockwood and a slew of Brisbane spots.
nineteen at The Star was nominated for Best Regional Restaurant and if you’ve ever had the pleasure of dining there overlooking the ocean and the Gold Coast skyline, you’ll understand why.
They’re all some of the most talented folks we know and EXTREMELY deserving of both nominations (and winning in our opinion).
The winners on the day were two that came as no surprise to anyone – Hellenika 2.0 (Brisbane) took out Restaurant of the Year for their not-even-a-year-old venue at The Calile.
Owner Simon Gloftis opened Hellenika on the Gold Coast in 2010 and in that time, it has become a firm favourite due to the freshest of produce, excellent service, stunning eats and a big old welcoming Greek family vibe you’d be hard up to find anywhere else.
Due to the success of the first venue, with the recent(ish) addition of a rooftop bar, Simon opened Hellenika at The Calile and well, here we are reporting on its best Queensland restaurant props. Enough said.
Closer to home, the almost unbelievably impressive work of Burleigh’s Restaurant Labart was rewarded with the Best Regional Restaurant award and that is one of the most deserved achievements there has ever been.
Owners Alex and Karla Munoz-Labart have created a five-star venue featuring a refined menu filled with dishes that you’ll likely never forget while also being two of the most down-to-earth people around.
A BIG congratulations to both Hellenika and Restaurant Labart, the Gold Coast is very lucky to have you on our foodie scene and here’s to many more well-deserved awards.
Words by Kirra Smith