The details
The arrival of Burleigh Pavilion (for a full run-down, head here) coincided with the city’s busiest time of year. Perhaps you’ve already snuck in for a beer, grabbed a quick burger for lunch or sipped cocktails at sunset over the holiday period. Either way, we’ve all fully digested the fact that this multi-million-dollar icon is now a permanent fixture on Burleigh Headland, so it’s time to delve a little deeper. When you first walk up the stairs, you’re met with full views into the action-packed kitchen – this open and engaging centrepiece is now the playground of ex-Cottage Point Inn (Sydney) chef and former head chef of London’s Michelin-starred Hibiscus, Guillaume Zika. Sydney’s loss is once again the Gold Coast’s gain, with Guillaume letting local and Australian seafood and the best Northern Rivers produce drive his menus. The kitchen services up to 600 diners across two venues – a 240-seat restaurant named The Tropic (directly above Rick Shores) and a casual bistro-style dining space and bar that is known simply as Burleigh Pavilion.
Burleigh Pavilion
You can relax indoors or on the open-air terrace when dining on the Pavilion side, with thirsty folk kept hydrated via two separate bars, each pouring around 15 tap beers, plus cocktails, wine, ciders and more. Equipped with surfboard racks and copper-trimmed outdoor showers, this is the side you can stroll into with a towel over your shoulder after a day on the beach and have a beer and a burger. The menu reflects its casual vibe – just order at the counter, grab a number and soak up those views. You’ll find bar snacks like freshly shucked oysters, woodfired garlic bread and prawns on ice, as well as a series of hearty burgers and vibrant salads. As for the mains, think everything from beer-battered fish and chips and towering nachos to a grilled Angus rump and a vegetarian farfalle with smoked pecorino. There’s also a wide selection of woodfired pizzas – we’ve got our hearts set on the mortadella, stracciatella, spiced pistachio and basil variety, just so you know.
The Tropic
If you’re after table service and a more refined dining experience, this is where you’ll want to park yourself. Definitely book in advance – pristine views, a dreamy pastel-hued interior and Guillaume’s culinary fingerprints on the menu is certainly a people magnet. The Pavilion Negroni is good way to start, followed by smaller plates like beetroot tartare with tarragon, pink grapefruit and endive, pickled mussels with sour cream and house rye bread, or the anchovies with butter beans, almond cream and extra-virgin olive oil. Guillaume’s much-talked-about pig doughnut has morphed into calzone form since opening, with woodfired pork, preserved vegetables, zucchini and fermented chilli sauce now encased within a crispy hand-stretched crescent of sourdough. The Tropic’s shareable mains cover both land and sea with dishes like an 800-g rib eye with caramelised butter, roast chicken with purple cabbage and preserved-lemon yogurt, and grilled market fish with celery, quinoa, dill and a citrus emulsion. There are sides like burrata-topped heirloom tomatoes and roast mushrooms with parsley cream, buckwheat and smoked oil, and to finish, think seasonal sweets like the woodfired pineapple with vanilla rice pudding and lemon thyme. The Tropic features its own bar with a selection of refined cocktails, tap beer and a cellar list of local and international drops.
For opening hours and contact details, head to Burleigh Pavilion’s listing in the Stumble Guide.
