Bazaar is back! QT Gold Coast’s iconic dining experience has had a delicious makeover
Seafood and steaks grilled to order, pasta tossed in a parmesan wheel, sashimi sliced before your eyes and a dessert offering that deserves another visit. Bazaar at QT Gold Coast has reopened with a fresh new look, expanded live cooking stations and a renewed focus on quality Queensland produce. Here’s what’s changed …
Come hungry, wear something stretchy and whatever you do, don’t fill up on the first lap. Bazaar, QT Gold Coast’s much-loved dining destination, is back with a fresh new look and a few delicious tricks up its sleeve. The Surfers Paradise favourite has returned with an expanded line-up of live cooking stations, premium Australian seafood and steaks, and plenty of opportunities to go back for seconds. And thirds.
For the uninitiated, Bazaar isn’t your typical buffet. Part open kitchen, part bustling global marketplace, the restaurant puts the chefs and the cooking process front and centre, inviting diners to wander between stations, watch dishes being prepared and discover what’s on offer. It’s an approach that has long been central to Bazaar’s appeal, but this latest evolution takes the interactive element a little further.
Among the most exciting additions is a dedicated grill station, where premium Australian seafood and steaks are cooked to order. Elsewhere, sashimi is sliced fresh, pasta gets its finishing flourish inside a giant wheel of cheese and a show-stopping meat station serves premium cuts carved to order. There’s also a fresh take on san choy bow, featuring crisp lettuce cups filled with diced prawns and A-grade sashimi, bringing a seafood-inspired twist to the familiar favourite.
Those with a sweet tooth haven’t been forgotten, either. The CocoWhip station takes on two personalities throughout the day, serving berries and granola at breakfast before switching to lollies and playful build-your-own toppings come dinner. A new frozen yoghurt station adds another opportunity to get creative, while at the bar, expect fresh-fruit cocktails, spritzes, juices and barista-made coffee, alongside a new self-serve soft-drink fountain.
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Behind the refreshed offering is newly appointed head chef Tommy Watkins, who grew up on the Gold Coast and has worked alongside some impressive names, including Shannon Bennett, Jacques Reymond, Paul Froggatt and Trent Dawson. He’s joined by executive chef Greg Benney and head pastry chef Dan King, whose own culinary credentials include five years working as production manager for renowned pastry chef Adriano Zumbo. Dan was also named Chef of the Year at the 2024 Queensland Hotels Association Awards for Excellence.
Beyond the food, Bazaar has been given a visual refresh, with a new colour palette, updated furniture and open cooking stations designed to bring even more energy to the dining room. First-time visitors can also take advantage of the new hosted Wayfinder experience, a guided introduction to the marketplace that offers a closer look at the stations, produce and people behind the food.
“Bazaar has long held a special place at QT Gold Coast, so welcoming guests back through the doors is an incredibly exciting moment for our team,” says QT Gold Coast general manager Stephen Morahan. “We’ve kept the abundance, discovery and personality people know and love, while giving guests even more ways to connect with our chefs, our local producers and the food in front of them.”
With seasonal menus, collaborations with local producers and an emphasis on sustainable sourcing, the refreshed Bazaar is designed to give even its most devoted regulars something new to discover. Whether you’re heading in for breakfast or arriving hungry for dinner, one thing is certain. You’ll want to leave room for another lap.
Make a booking here.
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