Broadbeach’s bar and restaurant scene is booming, with the latest spot to open in the Gold Coast suburb design-led restaurant, bar and grill, Kost.
Located on Oracle Boulevard, one block from the beach, the 130-seat venue is airy with high ceilings, white walls and light wood furnishings. It spills out onto streetside dining with teal seats, white tables and brass finishings. Produce and seafood is sourced from some of Australia’s best coastal areas.
“Fire-kissed food, killer cocktails, impressive wine list and impeccable service in a beautiful space we have spent years perfectly,” says owner and hospitality operator, Dave Galvin, also behind Crafty’s Sports Bar, Bird Royale and Mozza Mozza.
“The interiors will evoke memories of the Mediterranean. There are large circular windows, so everyone has an amazing view. To finish it off, there are roaming champagne and caviar trolleys, branded marble doors and beautiful greenery inside and out.”
Heading up the kitchen is executive chef Sebbie Keynon, who specialises in charcoal cooking. As a result, most of the menu is cooked on the restaurant’s charcoal wood-fire grill, one of the first two-metre Mibrasa grills and ovens in Australia. Guests are welcomed in with the aroma of flame-cooked dishes from the ‘Over Embers’ section of the menu, which has seafood options, meat and veggies.
The menu also features snacks like venison tartare and potato pancake, a raw bar including market oysters and yellowfin tuna, and a ‘Kost Experience’ for a minimum of two guests. For $155, it highlights the restaurant’s best dishes, finishing with a Kost hazelnut rocher.
“The sensory journey at Kost starts with the view into the open kitchen, and our two-metre perilla grill in which we cook with charcoal and iron,” says Galvin. “From the street, you’ll also see the grill, as well as the dry age cool room next to it.”
Galvin suggests having a pre-drink at Kost’s marble top bar before sitting. If you’re lucky enough to be here when a DJ is playing, nab a booth opposite the bar, he says. Then start with snacks and more drinks, like Holy Agave, the venue’s tequila sour with grapefruit aperitif, grapefruit sherbet and smoked rosemary.
Be sure to order Galvin’s favourite dish on the menu, the steak tartare, Parisian-style with beer mustard seeds, eschalots, capers and crowned with a golden egg yolk. It’s served with house salt and vinegar crisps and a side of house fermented chilli sauce.
For mains, he suggests sharing black onyx bone in ribeye with pepper and marrow Sauce, XL Bay Bug on a harissa sauce, and a half wood-fired chicken with a blackened hispi cabbage with lemon and pistachio puree.
“I would then finish with our famous kost rocher and a mandarin sabayon, both game-changing desserts,” he says. “To complement the meals, order a bottle of the Domaine Oudin ‘Less Serres’ Chabils to start and move to a beautiful Burn Cottage Moonlight Pinot Noir from Central Otago to finish.”
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