5 OF THE BEST COCKTAILS ON THE COAST
After a two-year hiatus, Kirra’s Bread’n’Butter has grown out of its party image and matured into a seasoned restaurant, writes Amber Macpherson
WITH most things in life, time away usually results in reassessment and maturity.
Before its closure two years ago, Kirra Beach’s Bread’n’Butter was a thriving nightspot, catering to weekend warriors with cocktails and a dance floor. Now the owner Jorge Mauleon has had some time to reflect, the newly reopened pizzeria and tapas bar has grown up.
Fortunately for Jorge, he trusts the guests that would have loved Bread’n’Butter before would have grown up too.
“The DJs, the cocktails, that was a big part of the old Bread’n’Butter. I’m just too old to do that now,” Jorge says.
“The good thing about it is they (customers) are older too. I’m just hoping they’re not going to find me boring.
“I might not get as many young people as I used to before, but I’m happy to have 30 or 40year-olds and finish at 11pm or 12am instead of 1am or 2am.”
But who’s to say young people will stay away? We all know millennials love to spend money on eating out, whether it’s at midday or midnight.
It was this decade’s ground swell of foodie culture that saw Bread’n’Butter become a hit with locals, one of the first “hipster” restaurants on the Gold Coast with a focus on good quality, casual dining served on upcycled furniture.
After a successful six years, the converted Queenslander housing Bread’n’Butter was due to be demolished and replaced by a block of units.
Now the development is finished and Jorge has secured a lease in the new building, with the reborn restaurant featuring a modern interior and fresh menu.
“The fit-out I have now is called neo industrial. It’s something they do a lot in Melbourne — high ceilings, all exposed pipes,” Jorge says.
“Our pizzas, they were already pretty popular, but I’ve had a staff member doing massive research on the dough for a year and a half.
“The dough we have now is way better and it’s healthier too.
“Then we introduced the handmade gnocchi ... people seem to really like mushroom and truffle gnocchi.
“I’m also really happy with the rocket and pear salad. Then, of course, all the tapas — the king prawns with salsa verde, the calamari, croquettes.
“And every week we have two specials. This week we have a wild-caught octopus from Fremantle, cooked with sauce and potatoes.
“It has a vibe from the old Bread’n’Butter, with music, a little excitement.
“People don’t only come to eat and drink, they come to celebrate a birthday or special occasion.”
While Jorge admits these first few weeks could be turbulent as staff start again from scratch, diners can rest assured the quality of cooking has been maintained in Jorge’s side project food truck The Italian Job.
“I’ve been doing this for a while now with The Collective at Palm Beach and Miami Marketta,” he says.
“The chefs are cooking really good food. “It’s a strange feeling opening again. It was a bit difficult (on the opening night).
“Hospitality doesn’t forgive. If you make mistakes, well, Tripadvisor is like giving a grenade to a six year old.
“But the customers were really happy, the food was really good. I am really happy I’m back and with all the community support.”
Bread’n’Butter is open Wednesday to Saturday 5pm to late, and on Sunday for a degustation lunch from noon to 5pm, at 76 Musgrave St, Coolangatta