After a three year closure, Kirra locals returning to their favourite pub will discover a chic beachside haven, complete with a sun-drenched beer garden, modern bistro, public bar, sports bar and boutique bottle shop. There’s even a new underground car park – so there’s no reason to rush home. The revitalised pub is the perfect place to sink a few beers and sample the best in local seafood, while soaking up that Gold Coast sunshine.

The pub is back and so are many of the staff that helped to make this beachside beauty an iconic Gold Coast destination. Publican and licensee Greg Hodge or ‘Hodgy’ returns to the helm, along with venue manager Julie Craig, head chef Richard Whiting, and cellar manager, Kris Flint, with many more core staff returning.

The venue remains a laidback spot where where swimmers and surfers alike are welcome straight from the water – with a tub of thongs behind the bar for anyone barefoot. The fit-out by Technē Architecture and Design embraces the hotel’s unique location with a fresh coastal look and plenty of old school charm. The site has been styled with surf-culture references, from the oceanic colour palette to the soft, textured layers, which create a welcoming, comforting environment that feels right at home.

The crowd-pleasing menu includes pub classics like fish and chips, burgers and schnitzels, alongside fresh salads as well chargrilled meats and fish. Local ingredients are front and centre, including seafood specials, fresh from the trawler, like natural and Kilpatrick oysters, tempura bug rolls with lemon aioli, and a KBH seafood platter stocked with fresh prawns, bugs, flash-fried calamari, crumbed barramundi and hot chips. The pub pours a range of icy cold beers, house and Australian wines, with a focus on local brewers and distillers such as Balter, Burleigh Brewing and Brookies Gin.