From Boonah to Burleigh – Blume is taking over the kitchen at Rosella’s
One of Queensland’s most celebrated regional restaurants is swapping the Scenic Rim for the seaside this October, as Blume heads to Burleigh for a seafood-heavy Sunday session at Rosella’s.
There are restaurants you stumble across, and then there are restaurants you make a trip for. Blume falls firmly into the latter category.
Tucked away in Boonah in the Scenic Rim, around an hour and a half inland from the Gold Coast, the intimate restaurant from chef-owner Jack Stuart has quietly become one of Queensland’s most compelling dining destinations. Blume’s philosophy is grounded in time and place, with Jack building his ever-changing menus around hyper-local, seasonal produce sourced from the surrounding region. Even the herbs and flowers come from Aunt Jen’s garden next door.
That approach has earned the restaurant some serious national attention. Blume is one of just 15 Queensland venues to make Gourmet Traveller’s 2026 list of Australia’s Top 100 restaurants, with Jack also named among the five finalists for Chef of the Year. Not bad for a little restaurant in Boonah.
For one day only, Blume is coming down from the hills.
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On Sunday October 4, Jack and the Blume team will take over the kitchen at Rosella’s in Burleigh Heads, joining owner Jack Connor and the crew for the latest instalment in the bar’s ongoing series of culinary collaborations. The formula is refreshingly uncomplicated – Blume on the food, Rosella’s on the drinks. Walk-ins only, no bookings and everything available a la carte.
There is, however, a twist. Back home, Blume’s menus tend to be heavily influenced by the produce and livestock of the Scenic Rim. For the trip closer to the coast, the team is changing course and leaning into a seafood-heavy selection.
While the full menu line-up is staying under wraps for now, there are a few clues as to what’s coming. Expect the likes of yellowfin-tuna tartlets with nori, nasturtium creme fraiche and caviar, alongside a Beaudesert crayfish skewer with corn and charcuterie XO. There’ll be plenty more coming from the Blume kitchen on the day, but for now, consider those your teasers.
Rosella’s will take care of the liquid side of proceedings, with the bar team pouring drinks and wine throughout the day, including a selection of rare bottles hand-picked by Flor Wine & Grocer.
Blume takes over Rosella’s on Sunday October 4. There are no bookings, so consider this your cue to get in early.
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