The coastal-inspired eatery and bar has launched at Broadbeach’s Oracle Boulevard with a focus on charcoal cooking and local seafood.
Kōst has been a passion project for Owner and Hospitality Operator Dave Galvin, who also looks after Mozza Mozza and Bird Royale in the Sunshine State.
The culinary offering is being spearheaded by Executive Chef Sebbie Keynon who comes from time spent at Burnt Ends Group in Jakarta.
The food offering boasts Keynon’s flair for charcoal cooking with the Kōst kitchen equipped with a 2 metre Mibrasa wood-fire grill and a dedicated ‘over embers’ menu section.
Kōst also hosts a purpose-built dry age cool room which sees a large selection of proteins on the menu including a 1kg dry age O’Connor beef T-bone.
The restaurant menu offers a range of raw dishes, snacks, whole market fish, seafood platters and towers, Champagne and caviar trolleys, plus whole wood-fired lobsters on request.
Some of the highlights include 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 offering with options such as lobster rolls, fish fingers and a signature Kōst burger.
On the drinks front, Kōst hosts a 130-plus wine list with an impressive Champagne selection alongside an inventive cocktail offering, beers, and spirits.
The venue boasts a 130-seat restaurant, 50-seat bar, plus an outdoor pavilion and private dining room for up to 12 guests.
Kōst is open daily and located at 135 Oracle Boulevard, Broadbeach.
