The Weekend Edition - Sleep In. Slow Down. Enjoy.

From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club

From Byron to the bowlo – hatted chef Matt Kemp brings a wave of change to the Kingscliff Bowls Club

When talking about a 'hatted chef', the kitchen of a bowls club bistro is probably not the first place you'd expect to find them – but it's time to cast your assumptions aside. UK-born chef Matt Kemp, whose most recent hat came from his tenure at esteemed luxury resort The Byron at Byron, recently traded a life of working in high-profile kitchens for greener pastures – at the Kingscliff Beach Bowls Club.


Matt Kemp sure isn’t afraid of a challenge. He came on board at the Kingscliff Beach Bowls Club (aka the Kingy Bowlo) late last year, prompting a slow but steady wave of change at the iconic beachside spot. As a Pottsville local, Matt’s new kitchen certainly makes geographical sense, yet it was the opportunity to be part of some pretty exciting future plans at the Kingy Bowlo –whilst setting a new direction for club-style dining in general – that finally lured him across. After months of groundwork, Matt has released his first menu at the bowls club – and this refreshing approach to bistro dining could well be a game changer. While change has come, the heart and soul of ‘dining at the bowlo’ remains – you can still get a chicken parmy, a rump steak and a roast with vegetables, but these classics have been given a fresh, local spin … and a touch of finesse.

Matt’s considered menu has a real focus on local and Australian produce. The chicken is free range from the Glasshouse Mountains, the sirloin is from the upper Darling Downs, and the free-range pork used in the Kingy Roast is from the Clarence River – it’s all outlined on the menu so you know exactly what’s on your plate and where it came from. The menu starts with smaller bites like pistachio, lemon and saffron arancini balls, and butterfly battered prawn cutlets with chilli-lime mayo, before moving into club classics like the free-range chicken schnitzel with chips and a salad of baby cos, cucumber and fennel, as well as a series of steak cuts, all served with barbecued corn, red-cabbage and fennel slaw, plus beer-battered chips or roasted chat potatoes.

From the sea, there’s dishes like the grilled garlic bug-tail linguine with cherry tomatoes, roasted chilli oil and fresh herbs, while meat-free options include za’atar-spiced pumpkin with grilled broccolini, maple-tahini sauce, upland cress and fried pepitas. Matt is also working alongside a talented pastry team lead by patissier Ju Butteri, who are producing a delectable offering of boundary-pushing pastries and desserts on the daily – from flaky mille feuille to intricate lemon meringues and the signature chocolate-encased brownie with chocolate mousse, hazelnut and salted caramel. That pastry cabinet alone is enough of a reason to visit.

Head to the Kingscliff Beach Bowls Club website for more details and opening hours.

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