+61 7 5584 6214
Open daily 12:00–04:00
Coastal Eats AU opened on Surf Parade in 2019 with a simple wager — that a serious kitchen and a serious salon could share one address without either losing its nerve. Seven years on, the experiment is the institution.
The founders were a chef and a croupier who kept finishing their shifts at the same late table. The idea was literal: build the room where dinner and the game are the same evening, not the same venue sharing a corridor.
Today the house runs a 120-seat dining room, a 900-label cellar, three private salons and a terrace that catches the last light over Broadbeach — staffed by people who chose this marriage on purpose.
Chef's-hat recognition three years running, plus a wine list award.
Queensland liquor and gaming licences, renewed and displayed.
Two crafts that look nothing alike until you watch them closely — the knife work and the card work are the same obsession with precision.
Twenty-two years across Michelin kitchens in San Sebastián and Sydney. Writes the menu at the fish market, not the desk.
Career croupier trained in Monte Carlo procedure. Runs three salons like a conductor runs a quiet orchestra.
Built the vault label by label over eleven years. Keeps a hand-written ledger of every bottle's drinking window.
"The Gold Coast's most improbable success — a dining room that treats its casino as seasoning rather than the dish."
National food press
"The degustation is the best argument for surrendering your menu choices to professionals since the omakase boom."
Restaurant guide review
"The only salon in Queensland where the supper is as serious as the squeeze."
Gaming industry journal
"Nine hundred labels deep and the by-the-glass card still reads like a love letter."
Wine commentary
Two charters govern the house: where the food comes from, and how the games are run. Both are printed at the door and both are non-negotiable.
Reef fish line-caught, shellfish hand-dived, no imported substitutes.
Trim becomes stock, stock becomes staff meal, oyster shells return to reef programs.
Voluntary limits at the cage, trained croupiers, self-exclusion honoured instantly. Support line displayed in every salon.
Age verification and optional daily limits set at the cage before play.
Croupiers watch for distress markers and are authorised to slow or stop play.
All settlements itemised, receipts issued, records auditable by the regulator.
The menu reads like a map of south-east Queensland — Mooloolaba prawns, Moreton Bay bugs, Lockyer Valley vegetables, Atherton Tablelands dairy, Scenic Rim beef.
Every supplier is named on the menu's back page, and the kitchen's door is open to producers before it opens to anyone else.
Our signature roulette wheel is a precision instrument — hand-built, metrologist-certified, and balanced on a schedule stricter than the kitchen's fish deliveries.
Level, bearing wear and pocket dimensions checked every Monday.
Annual certification by independent gaming equipment assessors.
The bowl is Queensland maple under brass — built for a century.
The house sound is programmed like the menu — a jazz quartet through dinner, then deeper lounge after the salons open. Nothing is ever louder than the conversation.
The early set — standards and bossa through the first seating.
The late set — deeper and slower, engineered for the felt.
The archive runs six years deep — gala evenings, tournament finals and the annual members' night that closes the house to the public.
Fridays carry a live quartet through both seatings — standards for dinner, swing for the late room, and the occasional vocalist who knows when to leave a verse alone.
Standards through the first seating — low enough for the wine conversation.
Swing and stride as the second seating lands its mains.
The quartet retires; the resident DJ takes the salons to close.
The house standard is smart elegant — coastal by day, evening by night. It exists to protect the room's atmosphere, never to embarrass a guest.
Tailored trousers or evening wear, closed shoes. Jackets admired, not enforced.
Jackets for gentlemen after 20:00, no headwear at the tables.
The concierge wardrobe covers jackets, wraps and cufflinks — complimentary.
In 2019, on Surf Parade in Broadbeach. The dining room came first; the salons opened six months later once the licence settled.
Coastal Eats AU Pty Ltd — privately held, family-run, with the founding chef and salon director still on the floor most nights.
Most guests do exactly that. The salons are opt-in, adults-only and invisible from the dining room — see all services for how the house is arranged.
Five spaces and full buyouts for up to 180 guests — details on our events page.