Siblings Kirra breathes new life into the iconic Kirra Beach Pavilion.
Siblings Kirra breathes new life into the iconic Kirra Beach Pavilion.
Arguably THE most talked about redevelopment project in recent GC history, the iconic Kirra Beach Pavilion’s (formerly housing the last Gold Coast Pizza Hut buffet) transformation into new eats and drinks capital, Siblings Kirra, is complete! And believe us, she’s a keeper.
This heritage-listed beachfront beauty has been reincarnated as a modern Australian brunch and dinner destination, dripping with 1950’s Miami beach vibes goodness from pillar to post. Blessed with a location like no other (who didn’t want to get their mitts on this unicorn of real estate?), its position and menu, infused with fresh seafood and share plates a-plenty, raises the bar across the region’s eats scene.
Siblings Kirra is the brainchild of local foodie visionaries, brothers Jarrod Kyle & TJ Cianci (the children of founders of firm faves Edgewater Dining and The Fish Emporium); have once again teamed up with Head Chef extraordinaire Blake Fewtrell. The name ‘Siblings’ was born chewing fat around the kitchen table when their dad oh-so-wisely chimed in “surely you siblings can come up with something between yourselves…!?”.
Entrusting Zero9 Constructions and Space Cubed Design Studio with build and interiors, the restaurant seats up to 150 guests, with both indoor and deck dining. The fit-out celebrates its surroundings, with a beachy colour palette (think peach, soft orange and green hues), all offset by timber accents and material-of-the-moment, rattan. The private dining room is the perfect choice for your next shin-dig seating 26 guests, with a small private deck attached for a long lunch or intimate private dinner.
The brunch menu rounds up the who’s who of the classics, but with a Siblings Kirra spin. For those dedicated to all-things-lean-and-green, there’s the Green Goddess Bowl with miso cashew cream, charred greens, avocado, sprouts and seeds. If something more sea-inspired floats your boat (pun intended), you can’t go past the Fraser Island Crab Omlette, with enoke mushroom, herbs, crispy shallot and sesame cracker. Washed down with a cold-pressed juice or mocktail, it’s the perfect way to wrap up a morning sesh on the sand.
Suddenly we’ve moved into cocktail-o-clock territory (yay!) and Bar Manager Paolo has us sorted. Creating a ‘liquid journey’ with over 52 signature cocktails to enjoy, we’ve decided we all need a Paolo in our corner. We loved the Coco Capricorn with Capricorn Pineapple run, Disaronno Velvet, Coco Lopez coconut cream, mudled fresh pineapple, mint sprigs, fresh lime juice and a splash of sugar syrup topped up with soda.
Now let’s talk dinner because we’ve got A LOT to say. How about a round of Freshly Shucked Oysters with seaweed mignonette and lime to kick things off, along with some Baja Fish Tacos with citrus slaw, pickled jalapeno and lime. Or, for the less meat-inclined, there’s the flavour-bomb favourite Popcorn Cauliflower with smoked paprika mayo and lemon.
It’s mains time and why not try this drool-worthy showstopper on for size; Prawn & Bug Meat Risotto with half a bug, pink champagne cream, chilli and herbs. The Barkers Creek pork cutlet with apple, mustard seeds, shaved fennel, pan jus is another frontrunner, not to mention the Siblings Surf and Turf. Which if you bring your appetite, you’ll devour a 500g Black Angus chateaubriand, grilled Moreton Bay bugs & king prawns, with two sides and two sauces. WOWZERS.
For a sweet finisher, who doesn’t dig a dessert that marries up an all-time fave cocktail with an all-time fave desert; a Pina Colada Panna Cotta with spiced rum syrup, coconut, charred pineapple, kaffir lime granita. Nuff said.
Current mood… Hungry? Fix it – go to Siblings Kirra.
Watch our Instagram reel of Siblings Kirra here.
When: 11am – late 7 days a week for lunch and dinner.
Where: 15 Marine Parade, Kirra
Words by Bianca Trathen.