WOOING COCKTAIL CROWD
There are surf clubs and there are beach clubs. An upmarket American brand has opened in Surfers Paradise to show us the difference
THE COCKTAILS ARE INSTAGRAM PICS WAITING TO HAPPEN
IT may not be the obvious time of year to open an American style luxury beach club in the heart of Surfers Paradise but the new Hyde Paradiso at Peppers Soul is less about the beach than it is about beach life.
Hyde Paradiso is the debut of the US Hyde brand in Australia, a bold experiment perhaps in exporting LA’s fashionable Sunset Strip style beach clubs to a different cultural playground.
The stylish establishment has been open for just one week in the space formerly occupied by Seaduction restaurant with uninterrupted views of the beach, indoor and outdoor seating, a 12 metre bar and a slick glass-walled private room.
Food and beverage manager Leny Ursino says the early feedback has been fantastic.
“It’s not a beach club like Australians might think of but a stylish place to enjoy the beach view with a lovely lounge feel, high-quality drinks and attentive service but still a place where you can feel at home too,” Leny says.
In the American beach club tradition, the drinks menu is impressive. There’s a selection of eye-popping, giant proportion share cocktails, designed for eight to 10 people, but the star of the show is the signature Venetian sgroppino which has its own dedicated bar.
“The sgroppino is a refreshing dessert cocktail made with sorbet and blended with different alcohols, including prosecco,” Leny says.
“They are thick and smooth and we have many flavours to try. They are beautiful to drink.”
Nothing is done by halves in Hyde Paradiso. The cocktails are Instagram pics waiting to happen with their creative flourishes and grand entries.
The food is vibrant share plate fare, Meditteranean in style, perfect for the setting and the vibe. The kitchen is under the watch of former Oskars chef Joel Bryant who’s come up with a menu of southern European and Middle Eastern influences. Bar snacks include the usual suspects: salt and pepper squid, spanakopita and zucchini chips while the smaller share plates offer simple freshness and colour. Think roasted cauliflower with ghee and pomegranate, heirloom tomatoes with whipped fetta and grilled haloumi with beetroot yoghurt.
Larger share plates are prepared for up to four people and make quite an entrance. There’s 12-hour pork leg with roast potato and charred apple, Portuguese free-range roasted chicken and whole reef fish with fennel, lemon and roasted garlic. “When you first come, I recommend the set tasting menu so you can have a try of everything,” Leny says.
“It’s a taste of what we do and how we do it. The food keeps coming to the table. It’s beautiful and fresh and there is something for everyone.”
“To finish with, you have to try the house-made popsicles. I can’t tell you all the secret ingredients but there’s rocky
road, vanilla bean, fruit flavours. Everybody loves them.”
Leny also recommends the bottomless brunch as a must do on weekends from noon, with dishes arriving at the table and glasses topped up for two hours for $89 per person.
“We’re all very excited to introduce this concept to the Gold Coast,” Leny says. “The staff have been hand-picked for their attention to service, their engagement and for being personable. That’s a big part of the atmosphere; that people can come here to be welcomed for good food and nice drinks, look out at the beautiful view. It’s a place to see and meet people with a good vibe.
“It’s a new kind of environment for the Gold Coast, something a bit different, but in the best place. I think people are going to love it.”