If there is one thing we Gold Coasters can get ourselves around, it’s a lively and welcoming open-air venue that offers you abundant opportunities to drink, eat, and socialise in — let’s be honest with ourselves here — some of our country’s finest weather. Our southern neighbours may have some stellar al-fresco establishments — however, they can’t match our climate. Should you consider yourself a fully-fledged aficionado of rooftop action, then we suggest you read on, as Nobby Beach welcomes the exciting new arrival of Tropic Vice.
For those with a keen eye and good memory, you’ll notice the venue has taken over the space of much-lauded Split and Fat Pig. Some things just aren’t meant to last forever. And with summer only just around the corner, Tropic Vice has sidestepped perfectly into the fold as the place to sip and graze your way through long summer afternoons without a care in the world.
In prime position over the Nobby Beach dining hub, the venue boasts unparalleled views towards the hinterland whilst catching refreshing sea breezes from the ocean only two blocks away — all up, the positioning is one of a kind. The styling and décor are a clever admixture of East and West Coast America — Florida Keys meets California’s Coachella Valley — with gushes of eye-catching fluorescents and clean white accents throughout.
The space finds itself divided into three different sections with a central grassed area for mingling, high side tables ideal for grabbing some shade and taking in some food, whilst a raised deck area backed by neon lights presents the chance to relax and take in all the action. Tying it all together are palm fronds, plants, and calming notes of greenery: a subtle reminder of the lush sub-tropical setting we get to call home!
Whilst the ambience and aesthetic may have distinct roots in North America, the food menu hinges itself entirely on the big fresh and zesty flavours of South America with a peppering of Caribbean influences thrown in there too. Start things off with Fresh White Fish Ceviche, be it Snapper, Kingfish or Swordfish, before tucking into hearty Tacos with fillings such as Achiote Pulled Pork or Marinated Jackfruit. If you’re tackling a big hunger, then dishes from the grill like Chilli Garlic Prawns with fresh mango salsa and seared Flank Steak with Argentina’s famous Chimichurri sauce should have you covered.
The cocktail offering is no doubt a place most people will skip to — and you can’t be blamed. The list is divvied into the subheadings of Signatures, Slushies, and a dedicated Tropic Margaritas section. Amongst the house designed libations, you’ll come across the Tropic Martini: lashings of vodka meets passionfruit, mint, and pomegranate. All expertly shook into a frosty glass for your sipping pleasure.
As good as the liquid refreshments already sound, it doesn’t stop there. By partnering up with Mumm and Perrier-Jouët Champagnes, Tropic Vice will be offering two exciting ways to sip champagne without seriously hurting your pocket. The first is an in-the-works Bottomless Brunch which will feature several dishes and unlimited Mumm Champagne. Designated for Sundays, you’ll need to keep an eye out for when they get this one underway.
The second will be available at any time, consisting of a bottle of Perrier-Jouët Belle Epoque and a dozen of the freshest shucked oysters served natural or with a tantalising diced watermelon and Jamaican vinegar dressing. At a modest $120, this little deal will go down a treat between a few friends or a couple enjoying themselves on a lazy afternoon!
The venue will be open from Friday 1st October and will be providing live DJs Friday – Sundays each week with sets playing from 4pm till late. The hot season isn’t quite here yet, but with a high chance of glorious weather coupled with the always buzzing vibes of Nobby Beach as a backdrop, it looks like Tropic Vice is making a strong case for summer coming early this year.
Where: Upstairs 2215 Gold Coast Highway, Nobby Beach
Hours: Opening Friday 1st October 2021
Wednesday/Thursday 4pm – 10pm, Friday-Sunday 12pm – 10pm.
Words by Alex Mitcheson.