Robina Town Centre’s The Kitchens food precinct has revealed the first of the 55 new retailers set to join the $160 million marketplace when it opens in late 2016.
George Calombaris will open his souvlaki bar venture Jimmy Grants in The Kitchens, serving up classic Greek-style street food with a modern twist. The opening will mark the restaurant’s debut in Queensland and the sixth store nationally.
Byron Bay’s Naked Treaties will also open later this year, offering a range of organic, raw, vegan, dairy-free and refined sugar-free desserts, treats, cold pressed juices, cold pressed organic coffee and green smoothies. The Raw Bar will provide both sweet and savoury healthy options; with raw gourmet salad jars, raw nachos, sprouted bread toasties and activated buckwheat crepes also starring on the menu.
Fish Lab by William Wu will join The Kitchens, fusing fine dining, takeaway and a retail offer, alongside an on-site smoke and air-drying room. The menu will feature fresh, local seafood and a selection of international delicacies.
The new-to-market Honey Eater Kitchen will offer guests modern Australian flavours, created by chef Trent Scarr. The 120-seat restaurant will focus on creating dishes inspired by seasonal and fresh, local produce, using a combination of French and Asian techniques. It will also feature a dry-aging meat cabinet with various cuts of beef on display.
Established in Italy in 1870, Lavezzi provides authentic Italian gelato and desserts. The brand’s first Queensland store will be opening in The Kitchens later this year, bringing with it more than 25 gelato flavours, from bacio to salted caramel, and blood orange, which are all made fresh daily in-house.
Crafted Coffee Co. will offer coffee roasted and freshly brewed on-site, using a blend of beans sourced both locally and overseas. The menu will feature classic milk-based coffees, as well as Turkish coffee, cold brew, cold drip and pour over. Coffee-inspired cocktails will be offered at the upstairs bar during the evening. Crafted Coffee Co. will also hold tasting and cupping sessions, and coffee appreciation demonstration.
Eshai Teahouse blends, brews and serves teas that are true to their cultural roots – from following ancient recipes to serving them in traditional teawares and offering food-pairing. Tea blenders will work in the open blending rooms of the Teahouse, and diners will be able to participate in tea ceremonies, or design their own blend of tea at the mixing station.
Chef and restaurateur James Brady will open a new bakehouse venture, Mr Pigs Bakehouse. The European-inspired operation will stone bake dozens of handcrafted, artisan loaves every day, and offer a selection of savoury bakery items in its licensed caf.
