The Dish: Christmas in July, Dalas Kitchen heads south and more Gold Coast food news
New openings, fresh menus, limited-edition drops and one-off feasts – there’s always something new happening on the Gold Coast food scene. The Dish is our rapid-fire wrap of the latest happenings, serving up bite-sized snippets designed to keep you in the loop and perhaps tickle your taste buds. This week, we’re talking southern salad slingers, Cantonese classics, Husk’s latest whisky collaboration, Christmas in July and a feast under the stars.
Mr Hizola’s has unveiled a fresh menu of house-made dumplings and Cantonese favourites
Long a fixture of Burleigh Heads’ dining scene, Mr Hizola’s has unveiled a refreshed menu that leans further into modern Cantonese cooking while introducing a host of new house-made creations. Leading the charge is a quartet of handcrafted dumplings – including pork xiao long bao, wagyu and cheese, prawn and pork siu mai, and wild mushroom with truffle – joined by new small plates like yellowfin tuna tartare and pork belly char siu. Heartier additions include steamed barramundi with yellow curry, a 12-hour smoked-brisket curry with coconut, tamarind and roasted spices, red-braised pork belly, wagyu beef chow fun and prawn lo mein, while dessert lovers can finish with deep-fried ice-cream drizzled in miso caramel or coconut tofu pudding with mango coulis. There’s something new to take home, too, with Mr Hizola’s now bottling its house-made aromatic chilli oil, pickled red onions and pickled daikon and carrot for purchase in-store. Book a table here.
Dalas Kitchen expands south with a new Currumbin outpost
Dalas Kitchen has officially landed in Currumbin, opening a third Gold Coast outpost and bringing its chef-crafted salads, toasted sandwiches and seasonal soups further south. After building a loyal following in Nobby Beach and Palm Beach, the family-owned business has expanded in response to growing demand from locals, with the new store offering the same menu customers have come to know and love. Expect colourful signature salads like the Pous Pous (Moroccan seasoned roasted pumpkin and cauliflower, Israeli cous cous, Persian feta, pumpkin and sunflower seeds, candied walnuts and creamy citrus dressing), Broc Caesar and Banging Noodle Slaw, alongside toasted sandwiches, house-made sweets, coffee and catering. Staying true to the formula that’s earned Dalas Kitchen its devoted fan base, every dressing, garnish and salad is still made in-house, with seasonal specials continuing to rotate throughout the year. Hot tip, you can order ahead here.
Husk and Black Hops reunite for a limited-edition six-year whisky collaboration
Husk Farm Distillery is taking another detour from rum with the release of Sidetrack 8Malt Whisky, the second bottling in its limited-edition Sidetrack series. Created in collaboration with Gold Coast craft brewery Black Hops, the six-year-old Australian whisky starts with an exclusive eight-malt mash bill before spending six years maturing in ex-Husk Rum barrels in the Northern Rivers. The result is Husk’s most expressive whisky to date – a layered, textural drop with notes of tropical fruit, toffee, vanilla, baking spice and dark chocolate, finishing long, warm and gently smoky. Made for slower sipping on cooler nights, only 1,000 individually numbered bottles have been produced, with the limited release available now from Husk’s cellar door, online and selected independent bottle shops. Once they’re gone, they’re gone. Get your special number here.
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Dine beneath the stars at InterContinental Sanctuary Cove Resort’s Celestial Nights
Swap city lights for starlight at Celestial Nights: Under the Stars with Gold Coast Astronomy, a limited winter dining series taking over InterContinental Sanctuary Cove Resort on Friday July 24, Friday July 31 and Friday August 7. Held on the resort’s Fountain Terrace, the evening begins with a signature cocktail before guests settle in for a multi-course menu by 2026 Chef of the Year Hamish Watt, featuring dishes inspired by the night sky, including Byron Bay burrata, char-grilled sirloin and rum-and-vanilla panna cotta. Between courses, Gold Coast Astronomy guide John McDonald will lead telescope-guided stargazing sessions and celestial storytelling, revealing constellations, planets and seasonal highlights visible above Sanctuary Cove. Priced at $159 per person, the experience includes a welcome cocktail, multi-course dinner and guided astronomical exploration, with just 54 places available each evening. Book a seat here.
Roast turkey, Yorkshire puddings and mulled wine – Three Blue Ducks is serving Christmas in July
If you’ve been looking for an excuse to dust off the ugly Christmas sweater, Three Blue Ducks Byron Bay has you covered. On Sunday July 26, the restaurant is hosting a festive Christmas in July feast, serving up all the comforting classics without the summer heat. The $79-per-person menu kicks off with a Christmas gilda featuring grilled chorizo, pineapple, cheddar and onion, before rolling into a traditional roast of ham and turkey with Yorkshire pudding, pigs in blankets, proper gravy and all the trimmings. Dessert comes in the form of Christmas pudding with eggnog custard, while mulled wine specials help complete the wintery illusion. A children’s menu is also available for $25 per person, making it an easy excuse to gather the family around the table for a mid-year celebration. Book tickets here.
Got a hot tip for us? Shoot us an email at [email protected], we’d love to hear it!
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