Kirra is keeping up the pace in delivering the (delicious) goods and we can’t get enough of the new food and flavours OR this seriously ‘gramabble new space.

The beachside spot had been a little quiet on the foodie front until now and boy are the newcomers upping the ante. First Kirra Beach Hotel, then Kirra Beach House and now Kirra’s newest flavour of the week – Billy Chow.

The name might have a sense of familiarity and that’s because you’ve no doubt chowed down at Billy Chow’s sister restaurant, Ally Chow – it’s pretty much a Nobby Beach institution and for good reason.

Now, Southern Gold Coasters are getting their own taste of the pan-Asian goodness with Billy Chow officially taking up residence on the Kirra Beachfront – thank you to the food gods.

The brains behind Ally Chow – Trent and Leisha Scarr – have come together to celebrate the birth of Ally’s little brother, Billy Chow and it’s absolutely going to be one of your favourite new arrivals.

The decision to open Billy Chow in Kirra was one of nostalgia for Trent who was a surf grom from way back, spending his summer days surfing the break.

“I just love it. Kirra has a special place in my heart and I’m about sharing the love of what we do with locals and visitors – the ocean views are also a big plus”.

Owner and Executive Chef, Trent, has teamed up with Head Chef Tony Katipa – a celebrated chef with experience working in hatted restaurants across Australia and New Zealand – to bring a new flair and flavour to Billy Chow.

An aesthetic dream with peach hues all round, the light filled space celebrates its ocean frontage with a beautiful bright fit out making it the ultimate spot to settle in for a long lunch that becomes a cheeky evening cocktail – we all know the one.

The all-day dining menu is made for sharing and hero’s the Asian influenced elements you know and love, think handmade bao and dumplings, flavour full sharing dishes and Asian inspired cocktails to pair.

We don’t know a-bao-t you but we couldn’t go past the Tempura Moreton Bay Bug Bao with XO Kewpie, Cauliflower Leaf Kimchi and Dill, it was giving bug roll with a twist and we’re not mad about it.

If you’re a fan of the flavours of Karaage Chicken then the Malaysian Spiced Fried Chicken is a must try – it’s a fresh spin on an old classic and we couldn’t get enough.

We don’t normally like to pick favourite dishes (it’s like picking a favourite child) but the Ocean Trout Crumpets with XO Butter, Puffed Rice and Ice Plant bring big flavour to bite sized, so add it to the list of must-trys.

Also, we don’t want to cause alarm but pretty sure we’ve found the drink of the summer and it’s the Umeshu Bubble Tea and of course the classic Coconut Chill Margarita, because is there anything else to sip on when you’re a stones throw from the beach?

If you’re anything like us and want to sit back while the team feed you oodles of noodles then they’ve got three incredible banquet options so you can try a little bit of everything to get the full experience.

Beach views, bites and booze – the guys at Billy Chow have delivered the goods once again, you’ll want to run not wok to this one.

Where: 76 Musgrave Street, Kirra
When: 7 days for dinner. Lunch Thursday through Sunday

Words by Jacqueline Bojanowski.
Images by Pandanus Lane.

It’s a whole new era for Kirra – as the hotly anticipated Kirra Beach House, slinks into town bringing chic sips, cabana chills and rooftop revelling to the formerly not-much-happenining Marine Parade precinct, and totally transforming the southern social scene as we know it.

And let’s all just try to maintain an orderly fashion here.. thankfully, there’s plenty here to go round.

Like, 1200 whole sqm of it – the mammoth, terrace-studded stunner is fully prepared for the inevitable inundation as we all clamour to get a glimpse of the dreamy new venue, equipped with multiple indoor and alfresco areas, wine and cocktail bars (three, to be exact!) and high-end event spaces.

The kitchen, meanwhile, brings the likes of raw and cooked seafood platters, succulent steaks and signature burgers to Kirra’s picturesque beachfront – slinging perfectly crisped pizzas out of the Marina Forni pizza oven daily.

And did we mention the uninterrupted ocean views from every angle?

The new standard for a spectacular summer has well and truly been set here, guys.

Our jaws may be on the floor, but we’re not at all surprised – after all, the new concept was pioneered by local hospo trailblazer, Dave Galvin, an undertaking a mere four years in the making.

The SITE Hospitality owner/operator has been working tirelessly to deliver us not one, but two bar-raising venues this year alone – already blessing us with Broadbeach show-stopper, kost a few months back (and before that Mozza Mozza, Bird Royale and Crafty’s Sports Bar).

Somebody stop him (but don’t, actually, keep ’em coming Dave).

And frankly, we just have one question.. when doth the man sleep?

When it comes to new venues, often the phrase ‘game changing’ often gets bandied about rather liberally (guilty) – but Kirra Beach House is truly unlike anything we’ve seen this far south, the breathtaking venue putting the seaside village on the map as a destination for elevated dining and drinking.

And we do mean elevated in all senses of the word – the new venue sits atop it’s more casual counterpart, the newly unveiled and fresh-faced Kirra Beach Hotel one level below.

The new additions signify a whole new chapter for the suburb’s seaside promenade that comes courtesy of the KTQ Group’s multi-stage Kirra Point Project.

“The venue will have a beach club atmosphere about it, with great music, mesmerising panoramic views of Kirra, Mediterranean-style food using the incredible local produce we have on our doorstep, a world-class drinks list and, of course, great service” says Dave.

And really, did anyone expect anything less?

The kitchen of Kirra’s darling new destination is led by head chef Drew Wilson, curating a Mediterranean-style grazing menu that is both flavour-packed and true to the laidback, coastal location.

It features a contemporary mix of dishes such as Kingfish crudo with citrus vinaigrette, chive oil and floral salt… or perhaps the summery ‘burrata with yellow peach, aged balsamic and smoked salt’ to woo the cheese fans.

Bars Manager, Kaden Pool invites us to ‘dive in’ to a delectable menu of resort-style cocktails, the type that scratch that nostalgia itch in all the right places.

Such as ‘Bahamas’ Champagne Piña coladas and ‘Cancun’ spicy watermelon margaritas, made for summer sunsets and crafted to make you feel like you’re on holiday…

Wait, we’re pretty sure we might be. Or dreaming. Who could say for sure. We might need to get around a few spicy melon margs to determine, first.

Where: Level 1, 2 Marine Parade, Coolangatta
When: Sunday to Thursday 11am–late, Friday & Saturday: 11am–1am

Words by Kellie Leader.

After spending the better part of two decades winning the hearts of carnivores near and far, the owners of highly acclaimed steakery Moo Moo, have set their sights on the sea – sinking a cool $3m on their quest to bring a ‘world-class’ seafood venue to our shores.

There’s little doubt that BLOWFISH Ocean Grill + Bar – the newest venture from Steven & Autumn Adams – has some dauntingly big shoes to fill. Though as you might have gleaned from both the eye-watering project cost and its culinary lineage, this little sib newcomer is a just little bit extra. The lofty, double-story venue which formerly housed The Bavarian, is wooing up to 150 diners at one time – complete with a lush 24 seat private dining room up on the upper floor.

The BLOWFISH ethos revolves around exquisite seafood, bringing glistening, salt-kissed Caviar Bumps, Moreton Bay bug stuffed Milk Buns, and signature Seafood Towers to Broadbeach’s surging premier dining scene.

The jaw-dropping new space lies merely a stone’s throw from Moo Moo, and some familiar faves from its iconic grill make a cameo on the menu (huzzah, now we can drag those seafood-dodging downers of ours along without complaint).

Steven and Autumn spent several months looking all over the Gold Coast for the right location and they believe they’ve got the perfect venue in Broadbeach. The mind-blowing fit-out was brought to us by local design gurus Space Cubed – with a brief we can only assume went something along the lines of ‘exquisite space for exquisite seafood’.

The materials and details have all been selected to convey a coastal inspired sense of grandeur – with luxury details like architecturally sculpted ceilings that blend seamlessly into an expansive, feature lit void, along with chic, seafoam-green wraparound booths as far as the eye can ‘sea’ (sorry, we’ll sea ourselves out).

When it comes to the kitchen, Steven and Autumn have gone ‘against the grain’, opting instead for the twice as nice approach – jointly appointing Bradley Davis and Lee Huckstep as Head Chefs. Adding “both Brad and Leigh have a strong history with us… Together these guys have the talent to bring our unique menu to life.”

And if dishes such as Western Australian Rock Lobster w. Congac + Gruyere’ are anything to go by, we’d say this dynamic duo is has already come out ‘swimming’. As you’d expect, the seafood-centric menu is a total knockout – with a curated selection of premium steaks and sides such as Blowfish Signature Banana Blossom Salad + Noc Chum featured alongside Iceberg Caesar and Charred Sugar Loaf, Pistachio + Sesame in Wagyu Fat that further elevate their selection of ocean specialties.

The BLOWFISH seafood showcase is mainly split between a delectable mix of hot, such as the spectacular Black Lip Mussels w. Rega Rogue Rose, alongside cold delicacies like Sashimi and Nigiri and a pearler of a range of Oysters – all backed up by some very delightful creations from beyond the bar.

Our pick? The Blowfish Bubble, made with Ketel one Vodka Infused with Chamomile, Fresh Pear, Orgeat, Thyme, Orange, Chamomile Tinson, Yuzu Pearls + Citrus Smoke…

We’re fairly sure diners will be blown away at first sip, lick, slurp and nibble of each and every delectable morsel BLOWFISH is sending our way.

Where: 3 Oracle Boulevard, Broadbeach
When: Monday – Sunday 11.30am – 10.00pm

Words by Kellie Leader.
Images by Mathilde Bouby.