River House ushers in a new era of waterfront dining on the Gold Coast
A new chapter in Gold Coast dining has unfolded on the waterfront, led by a chef whose name carries weight both at home and abroad. Executive chef Grant Madgwick, whose illustrious career spans seven acclaimed restaurants – including the award-winning Artichoke on Ephraim Island and Sanctuary Cove – as well as stints aboard luxury superyachts and as personal chef to Clive Palmer, has distilled decades of experience into his most ambitious project yet. River House brings fine food into a relaxed, elegant setting by the water, offering diners a taste of craftsmanship honed over a lifetime in kitchens around the world. Here’s everything you need to know …
Positioned at the water’s edge, River House is an ode to refined cuisine, timeless design and the kind of warmth that feels unmistakably Gold Coast. Step through its understated entrance and you’ll discover a sun-drenched deck lined with striped umbrellas and an open invitation to sip champagne by the water. Inside, the dining room unfolds in layers of texture and light – sheer curtains, handcrafted tableware and the soft glow of amber sconces creating a space that feels both intimate and elegant.
But it wasn’t always so serene. In fact, when Grant Madgwick and co-owner Anthony Do Rozario first stepped inside the space that was once occupied by Southport Pavilion, it was in dire need of repair. While Grant saw potential in the area, Anthony was captivated by the view. Together, they embarked on a painstaking transformation, reimagining every detail to create a space that’s warm and inviting, to encourage long lunches that fade into twilight dinners.
After four decades in the industry, Grant’s culinary compass remains firmly grounded in simplicity and seasonality. His style, shaped by time spent abroad and at the helm of some of Queensland’s most celebrated restaurants is evident in every dish. “River House is about creating connection between people, flavours and place,” Grant says. “Every dish tells a story of where it comes from. We work closely with local suppliers and producers, and we build layers of flavour that make each plate both comforting and surprising.”
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The menu is a masterclass in contemporary coastal dining, sophisticated without a hint of stuffiness. Starters such as Japanese-scallop ceviche in lime-turmeric coconut broth, and beef carpaccio with nut crumble and Danish feta showcase Grant’s finesse, while mains like 12-hour slow-cooked short ribs in massaman sauce, and XL barbecued Moreton Bay bugs with hollandaise and duck-fat potatoes display his flair for indulgence. For those who prefer to surrender control, the ‘Trust the Chef’ experience offers a guided culinary journey curated personally by Grant – an immersive taste of his creative process.
The drinks list is as elegant as the space itself, moving from Ruinart Blanc de Blancs and Louis Roederer Cristal to boutique Australian wines and playful cocktails such as the lemon-meringue martini and Belgian chocolate espresso martini, each a nod to the restaurant’s refined yet inviting spirit.
For Grant, River House represents more than a new restaurant, it’s the culmination of a life spent refining the art of hospitality. “The goal is to serve food that looks beautiful, tastes exceptional, and lingers in your memory,” he says. “It’s refined, but not pretentious. The moment you walk in, you feel at ease,” adds Anthony.
With its craftsmanship, warmth and quiet confidence, River House doesn’t just join the Gold Coast dining scene – it elevates it, standing as the crowning achievement of one of the region’s most accomplished chefs.
Head to The Directory for opening times and booking information.