Kefi Cafe brings good vibes and great nosh.
Kefi Cafe brings good vibes and great nosh.
Okay sure, haters might say our daily cup(s) of liquid sunshine for the soul bring us disproportionate amounts of joy – but what about a whole dang cafe whose entire ethos revolves this concept?
Marina Ghobrial is the super Saiyan of good vibes behind Cooly’s newcomer, Kefi, a coffee spot dedicated to food that makes you feel good, inside and out.
Named after a Greek word that roughly equates to the essence of joy, which, is something Marina says the new venture embodies, adding “living a life full of Kefi is about cherishing the simple things that bring happiness to our souls.”
So hey, let’s all continue to lean into our caffeine-worshipping ways, in the name of livin’ our best kefi lives.
Headed by Vy Truong, a Head Chef who counts esteemed Brisbane eateries PawPaw Cafe and Stanley among her lengthy CV, the seed oil free kitchen specialises in serving soul nourishing food made with love. Whipping up beverages made with house-made almond milk, Eggs Benne, and berry-nice stacks of ricotta laden Hotcakes, daily.
All of which absolutely sparks joy, if you ask us.
Perched on the corner of Griffith & McDonald Street, Kefi can be found just footsteps from Cooly’s sand-kissed promenade, one block beyond the beach (a stone’s throw from a Marine Parade hidden rooftop gem – Cooly Breeze).
The 60-seater radiates warmth from the get go, with sunset-vibing tangerine pops conveying the brand’s ethos.
For the fit-out, Eddie Studio came together with Meka Build (a name also responsible for Social Espresso’s sweet new digs) to bring Marina’s vision to life.
One which was sparked by her travels, melding some Bali vibes and Mediterranean-inspired elements for the interior direction.
“I fly to Bali almost every year and love to visit all the beautiful cafes so wanted to bring something magical to the coast where people can escape the mundane” says Marina.
It’s a theme also carried throughout the menu, with Marina adding “I am quite health conscious and obsessed with the Mediterranean diet” – and by the sounds of the Hotcake with lemon whipped ricotta, fresh berries, maple and pistachio blanc anglaise.. we are about to be too.
The Eggs Bene also comes totally pimped out, feat. an extra delicious dose of nutrients – poached eggs, served with confit lamb shoulder, kale, tahini hollandaise and paprika on pita. And to drink, we think the signature cocktail, a Tiramisu Martini, says all you need to know.
For Marina, the new venue represents a long-held dream, and one that surely required a seismic leap of faith to make a reality.
“I decided that this was the year I took the leap, quit my job, moved from Brisbane and poured my heart into creating Kefi”, adding “Hospitality is my passion, I am a big foodie and love being around people.”
Which is just as well, because with a dreamy little venue like Kefi – something tells us you won’t be able to keep us away.
Go on Gold Coast, get those keisters along to drink in some sunshiney goodness in all forms, stat.
Where: 110 Marine Pde, Coolangatta
When: Daily, 6:30am–2:30pm
Words by Kellie Leader.
Images by Mathilde Bouby.
It’s a whole new era for Kirra – as the hotly anticipated Kirra Beach House, slinks into town bringing chic sips, cabana chills and rooftop revelling to the formerly not-much-happenining Marine Parade precinct, and totally transforming the southern social scene as we know it.
And let’s all just try to maintain an orderly fashion here.. thankfully, there’s plenty here to go round.
Like, 1200 whole sqm of it – the mammoth, terrace-studded stunner is fully prepared for the inevitable inundation as we all clamour to get a glimpse of the dreamy new venue, equipped with multiple indoor and alfresco areas, wine and cocktail bars (three, to be exact!) and high-end event spaces.
The kitchen, meanwhile, brings the likes of raw and cooked seafood platters, succulent steaks and signature burgers to Kirra’s picturesque beachfront – slinging perfectly crisped pizzas out of the Marina Forni pizza oven daily.
And did we mention the uninterrupted ocean views from every angle?
The new standard for a spectacular summer has well and truly been set here, guys.
Our jaws may be on the floor, but we’re not at all surprised – after all, the new concept was pioneered by local hospo trailblazer, Dave Galvin, an undertaking a mere four years in the making.
The SITE Hospitality owner/operator has been working tirelessly to deliver us not one, but two bar-raising venues this year alone – already blessing us with Broadbeach show-stopper, kost a few months back (and before that Mozza Mozza, Bird Royale and Crafty’s Sports Bar).
Somebody stop him (but don’t, actually, keep ’em coming Dave).
And frankly, we just have one question.. when doth the man sleep?
When it comes to new venues, often the phrase ‘game changing’ often gets bandied about rather liberally (guilty) – but Kirra Beach House is truly unlike anything we’ve seen this far south, the breathtaking venue putting the seaside village on the map as a destination for elevated dining and drinking.
And we do mean elevated in all senses of the word – the new venue sits atop it’s more casual counterpart, the newly unveiled and fresh-faced Kirra Beach Hotel one level below.
The new additions signify a whole new chapter for the suburb’s seaside promenade that comes courtesy of the KTQ Group’s multi-stage Kirra Point Project.
“The venue will have a beach club atmosphere about it, with great music, mesmerising panoramic views of Kirra, Mediterranean-style food using the incredible local produce we have on our doorstep, a world-class drinks list and, of course, great service” says Dave.
And really, did anyone expect anything less?
The kitchen of Kirra’s darling new destination is led by head chef Drew Wilson, curating a Mediterranean-style grazing menu that is both flavour-packed and true to the laidback, coastal location.
It features a contemporary mix of dishes such as Kingfish crudo with citrus vinaigrette, chive oil and floral salt… or perhaps the summery ‘burrata with yellow peach, aged balsamic and smoked salt’ to woo the cheese fans.
Bars Manager, Kaden Pool invites us to ‘dive in’ to a delectable menu of resort-style cocktails, the type that scratch that nostalgia itch in all the right places.
Such as ‘Bahamas’ Champagne Piña coladas and ‘Cancun’ spicy watermelon margaritas, made for summer sunsets and crafted to make you feel like you’re on holiday…
Wait, we’re pretty sure we might be. Or dreaming. Who could say for sure. We might need to get around a few spicy melon margs to determine, first.
Where: Level 1, 2 Marine Parade, Coolangatta
When: Sunday to Thursday 11am–late, Friday & Saturday: 11am–1am
Words by Kellie Leader.
Kirra is keeping up the pace in delivering the (delicious) goods and we can’t get enough of the new food and flavours OR this seriously ‘gramabble new space.
The beachside spot had been a little quiet on the foodie front until now and boy are the newcomers upping the ante. First Kirra Beach Hotel, then Kirra Beach House and now Kirra’s newest flavour of the week – Billy Chow.
The name might have a sense of familiarity and that’s because you’ve no doubt chowed down at Billy Chow’s sister restaurant, Ally Chow – it’s pretty much a Nobby Beach institution and for good reason.
Now, Southern Gold Coasters are getting their own taste of the pan-Asian goodness with Billy Chow officially taking up residence on the Kirra Beachfront – thank you to the food gods.
The brains behind Ally Chow – Trent and Leisha Scarr – have come together to celebrate the birth of Ally’s little brother, Billy Chow and it’s absolutely going to be one of your favourite new arrivals.
The decision to open Billy Chow in Kirra was one of nostalgia for Trent who was a surf grom from way back, spending his summer days surfing the break.
“I just love it. Kirra has a special place in my heart and I’m about sharing the love of what we do with locals and visitors – the ocean views are also a big plus”.
Owner and Executive Chef, Trent, has teamed up with Head Chef Tony Katipa – a celebrated chef with experience working in hatted restaurants across Australia and New Zealand – to bring a new flair and flavour to Billy Chow.
An aesthetic dream with peach hues all round, the light filled space celebrates its ocean frontage with a beautiful bright fit out making it the ultimate spot to settle in for a long lunch that becomes a cheeky evening cocktail – we all know the one.
The all-day dining menu is made for sharing and hero’s the Asian influenced elements you know and love, think handmade bao and dumplings, flavour full sharing dishes and Asian inspired cocktails to pair.
We don’t know a-bao-t you but we couldn’t go past the Tempura Moreton Bay Bug Bao with XO Kewpie, Cauliflower Leaf Kimchi and Dill, it was giving bug roll with a twist and we’re not mad about it.
If you’re a fan of the flavours of Karaage Chicken then the Malaysian Spiced Fried Chicken is a must try – it’s a fresh spin on an old classic and we couldn’t get enough.
We don’t normally like to pick favourite dishes (it’s like picking a favourite child) but the Ocean Trout Crumpets with XO Butter, Puffed Rice and Ice Plant bring big flavour to bite sized, so add it to the list of must-trys.
Also, we don’t want to cause alarm but pretty sure we’ve found the drink of the summer and it’s the Umeshu Bubble Tea and of course the classic Coconut Chill Margarita, because is there anything else to sip on when you’re a stones throw from the beach?
If you’re anything like us and want to sit back while the team feed you oodles of noodles then they’ve got three incredible banquet options so you can try a little bit of everything to get the full experience.
Beach views, bites and booze – the guys at Billy Chow have delivered the goods once again, you’ll want to run not wok to this one.
Where: 76 Musgrave Street, Kirra
When: 7 days for dinner. Lunch Thursday through Sunday
Words by Jacqueline Bojanowski.
Images by Pandanus Lane.
