FRESH VISION FOR FINE DINING

After a decade spent managing other people’s restaurants, Kieran Jensen has finally sunk his teeth into his own venture. Emily Macdonald finds out why Ragdoll Bar and Dining Lounge is bringing something a little bit fancy to Burleigh’s bustling James Stre

WITH its white linen tablecloths and modestly priced saffron scallops and chilli quail, champagne on a beer budget is the predominant theme at Burleigh’s newest restaurant.

Nestled in the old Finders Keepers space on James Street, about the only thing that the finders of this new venture have kept is the culture of serving small plates.

Even the paper towel dispensers in the bathroom were unceremoniously dumped in favour of folded cotton towels, little jars of hand lotion and hairspray to keep guests looking as fabulous as their surrounds.

Co owners Kieran Jensen and Emerson Brown have gutted the restaurant with the hunger only someone who has spent 10 years managing someone else’s dream could muster.

“It’s such a different feeling having full control and seeing your vision come to life,” Kieran says.

“I just walked in and had this image of white table linen, real napkins and a jazz singer.

“Somewhere people can come in for a special occasion and sit down at a beautiful table and enjoy a $600 bottle of wine.

“Others get all dressed up with their girlfriends for a cheap bottle of sauv blanc. You can have a really wonderful night out with a friend here for $50. Either way we read our guests and cater for them all.”

Kieran most recently spent 18 months managing Burleigh icon the The Fish House, which has long lured a star-studded clientele.

Putting together his own restaurant, his aim is to fill the gap between fine dining and the dime-a-dozen tapas bars peppering the Gold Coast from end to end. While there are plans to open for breakfast in the future, for now Ragdoll head chef Curtis Brent of Canberra is serving lunch and dinner seven days.

The aforementioned scallops with saffron, cauliflower puree, prosciutto and dill ($18) are presented alongside twice-cooked quail with chilli sauce, cucumber kimchi and kaffir lime salt ($16).

Kieran’s personal recommendations are the charred kangaroo lion served medium rare with braised golden beetroot, black radish, Davidson plum and rosemary jus ($15), the charred king prawns with blackened corn sala and chimmi churri ($24) and the chocolate tofu parfait with miso caramel, fresh raspberries and toffee popcorn ($14). But don’t get too comfortable.

Despite already having a full house and repeat customers in his first week of service, Kieran says the menu will be fluid, taking into consideration the best local produce and the chef ’s creative whims.

“I wouldn’t describe us as a tapas bar at all but a place with an Australian menu with fusion high-end ingredients,” Kieran says.

“If people want to share the plates among the table we can bring them out staggered throughout the evening or you can keep them all for yourself.

“Not everyone wants to share ... and who can blame them when it’s this good?”

Ragdoll Dining, 49 James St, Burleigh Heads, open daily from 11.30am until late