Food and drink lovers, ramp up your appetites – the Gold Coast’s most anticipated culinary mecca, The Collective Palm Beach, is set to fire up the burners this week.

The first of its kind on the coast, the two-storey venture along the Gold Coast Highway will feature five restaurants and two bars (one of those a rooftop space) opening onto a communal dining area and stage for live music.

“The idea is when you walk into the site you have this great atmosphere with all the smells, sights and sounds,” says hospitality guru Jeremy Davidson,who owns the venture with partner Chloe Hubbard and her father Wayne.

The first floor will have a “comfortable, industrial” vibe with red bricks and exposed beams and the restaurants along one side, while upstairs the rooftop bar has a tropical feel, with a large green wall festooned with herbs for the eateries.

“We want to make the most of the Queensland lifestyle and outdoors as much as possible so we’ve got a retractable roof and bi-fold doors,” Davidson says.

The family will operate the two bars, mod-Oz eatery The Kitchens, Asian fusion restaurant Umami headed by chef Vincent Seng (ex-Mamasan, Broadbeach), and healthy, traditional Mexican offering Calavera. Meanwhile, the other tenancies will be filled by existing hospitality operators Easy Street Diner, with their Luckies Diner focusing on American burgers and wings, and Bread and Butter’s The Italian Job with its wood red pizzas and tapas.

All the ventures will offer share-style dishes ranging from around $6 to $35, allowing diners the option of eating from one kitchen or multiple eateries.

Catering to dietary requirements will also be a major focus, with each restaurant offering at least two vegan options, and a menu of gluten and dairy-free dishes.

“It’s something we’ve put a lot of time and energy into so people can come down and have quite a selection,” Davidson says.

The rooftop bar, which offers ocean glimpses, will be all about old-fashioned hospitality, quality wines and cocktails with an “interactive” spin.

“There’ll be things like smoking and foams. There’s an element of something fun in the cocktails,” he says.

And the venue is only set to expand, with pop-up stores and other retailers planned to move into the space come January.