The coastal-inspired eatery and bar has launched at Broadbeach’s Oracle Boulevard with a concentrate on charcoal cooking and native seafood.
Kōst has been a ardour undertaking for Proprietor and Hospitality Operator Dave Galvin, who additionally takes care of Mozza Mozza and Fowl Royale within the Sunshine State.
The culinary providing is being spearheaded by Government Chef Sebbie Keynon who comes from time spent at Burnt Ends Group in Jakarta.
The meals providing boasts Keynon’s aptitude for charcoal cooking with the Kōst kitchen outfitted with a 2 metre Mibrasa wood-fire grill and a devoted ‘over embers’ menu part.
Kōst additionally hosts a purpose-built dry age cool room which sees a big number of proteins on the menu together with a 1kg dry age O’Connor beef T-bone.
The restaurant menu affords a variety of uncooked dishes, snacks, entire market fish, seafood platters and towers, Champagne and caviar trolleys, plus entire wood-fired lobsters on request.
Among the highlights embody a XL bay bug harissa bisque, Mooloolaba king prawns with fermented chilli, Margra lamb rack with charred onion, and fire-kissed Yellowfin tuna with pickled walnut.
Kōst’s bar menu is a smaller providing with choices corresponding to lobster rolls, fish fingers and a signature Kōst burger.
On the drinks entrance, Kōst hosts a 130-plus wine listing with a formidable Champagne choice alongside an creative cocktail providing, beers, and spirits.
The venue boasts a 130-seat restaurant, 50-seat bar, plus an outside pavilion and personal eating room for as much as 12 company.
Kōst is open every day and positioned at 135 Oracle Boulevard, Broadbeach.
