World class beach bars to take GC ‘next level’
GOLD Coast political, tourism and hospitality leaders believe commercialising pockets of city beachfront with worldclass food and beverage will take the destination to the “next level”.
The debate about whether to allow businesses to set up hubs on certain stretches of the city’s 42 kilometres of beaches has been bouncing around for years.
But those in favour of giving it a go all say it must be done at the edge of the beachfront — not physically on the sand — and a threshold set for high-end drinking and dining options.
In the lead up to the 2016 election, Mayor Tom Tate said he was a fan of the idea. It would add value to the tourism offering and should be trialled in Burleigh first and rolled out from there.
Asked where he stood now, Cr Tate said he remained a fan and called for a trial this coming summer.
“It’s about balance,” he said. “We don’t want to lose what we are famous for but at the same time, we need to keep pace with what other world tourism cities such as Miami and Rio de Janeiro are doing.
“My vision is about a shared beach experience. That means 95 per cent of the beach foreshore could remain as it is — unimpeded for people to relax and enjoy, while a small gazetted area may have a commercial aspect such as a sunset bar, cocktails, controlled music and classy food.
“A great area to trial this would be the beach adjacent Sheraton Mirage. This is away from the bustling areas of Surfers and Broadbeach and could give us some valuable data as to what works, and what doesn’t.”
Star Entertainment Group owns the Sheraton Mirage property and CEO Matt Bekier has previously expressed interest in setting up a beach club out front of the hotel.
Cr Tate said: “I’d be willing to talk to the Sheraton owners regarding a trial. My view is, let’s have the trial over the upcoming 2018-19 summer.”
In a column today for the Bulletin’s Golden Age campaign, Gold Coast entrepreneur and Star’s Nineteen rooftop bar partner Billy Cross said it needed to be clarified that beach commercialisation meant at the edge on the foreshore not on the sand and he envisaged world-class restaurant and bar hubs.
“If we are seriously talking about tourism then we have to go to the next level with this,” said Mr Cross (see column below).
Destination Gold Coast chairman Paul Donovan said: “I want it to be done in a style that is befitting the destination — more up-market. This is not about having an umbrella set up with an ice cream thing underneath. It’s about protecting the beaches because they are one of the key assets of the city.”
Mr Donovan said he believed it was inevitable: “It is the future and it will be recognised and accepted.
“Sometimes the thing that puts people off is because they think ‘Oh, commercialisation of the beaches, it’s a hamburger and throwing the paper down or an ice cream thing under an umbrella. That’s not what these people are looking at.
“It has to be done in a very professional up-market way so people can go there, have breakfast, wander down to the beach, get an umbrella, layback chairs. But it’s got to be done in a way that’s befitting the destination.”
Asked about Sheraton Mirage, Mr Bekier said for now Star “has its focus on our masterplan for the Gold Coast”.
But there were plenty of examples of global cities or regions using “beachfront commercialisation to drive increased visitation through experiences unique to those areas”.
“Mykonos and the south of France are known globally for their longstanding, authentic offerings while in Australia there are other states becoming active in beachfront developments,” Mr Bekier said.
“Gold Coast has arguably the finest beaches in the world so the potential is clear.”
Cr Tate added: “It is about diversifying our tourism offerings. We cannot take for granted the 13.1 million annual visitors. They all have choices and we need to renew and refresh our city’s offerings constantly.”
Gold Coast-based Federal Trade, Tourism and Investment Minister Steven Ciobo is a fan of trialling it but said “ultimately it is a council decision”.
“My view is we would be better piloting it in one small area that could work well. Let them trial it in a small area in front of the hotel, a kind of premium experience people use in a destination like Hawaii and Europe.”
BULLETIN’S VIEW, P14