Your SOS calls have been answered.
Your SOS calls have been answered.
With over 30 years experience sailing the hospitality seas it’s safe to say that between them, owners Shannon Baier-Dry and Jordan Stubbs, along with their partners Nikki and Krista know what they’re doing… And bouy-oh-bouy does it show! (Ok no more boating puns we promise.. maybe).
Upon entering the first level of this refurbished space with its exposed timber ceilings, spotted gum floors and white weatherboard walls you’re greeted with big genuine smiles from the well dressed, quirky and ever so knowledgeable staff. Walking past the well stocked bar that offers Stone & Wood Beer on tap, you make way onto the open balcony (it even has a retractable ceiling.. woo) that has been simply styled with high top tables, the minimal use of greenery, lighting and the gorgeous Gold Coast sky. Even a basket of blankets of blankets are on the ready for those who may need it.
The goods don’t stop here though; 8th Ave Terrace also offers upstairs dining. Illuminated fishing baskets hang from the ceiling as you make your way up the stairs to the more intimate dining space. The large window perfectly frames the exquisite Gold Coast skyline, aim to be in your seats for sunset and we guarantee the view from either upstairs or the balcony will not disappoint!
The wait staff will make sure you lower your anchor in the right spot, choose the best dish and pair the perfect wine. Once seated, immerse yourself in the relaxed atmosphere, chilled out tunes and prepare to order from the short but nothing short of sublime menu.
8th Ave have kept it simple with menu choices and gone above and beyond when it comes to quality. Oysters to start; Natural, Kilpatrick or Mornay or the Charcuterie Plate to share offering a hand picked selection of Australian and international cured meats and sausage, served with a French stick, extra virgin olive oil and a selection of mustards. The Heirloom Tomato Salad is a must have, not just because of the Cabernet Sauvignon vinegar and smoked salt dressing, but the Byron Bay Buratta cheese that is served on top… A ball of cheesy goodness, it’s like mozzarella meets camembert, cut into it to see all the good stuff that’s hidden inside.
If you want to go large, if you want a yacht and not a dingy we suggest the Whole Lamb Rack, slow rendered served with sweet potato and pancetta mouse, coriander and mint pesto and red currant jus served with seasonal vegetables. Delicious and almost too pretty to eat. The Beef Something ..the name is self explanatory, allowing the Chef to mix up what accompanies the melt in your mouth beef fillet and its mouth watering jus.
Open Wednesday – Sunday 4pm – 11pm
