COAST — menu, reviews & offers

Steak seared at three hundred and fifty degrees over native red gum, and sliced to share.

Level 1 · 86 Esplanade

The blue marble bar and wine wall at COAST

4.5 ★ from 713 · one tap Leave a review No app, no searching. The review box opens itself.

Book a table 07 5636 9543 Our website coastbeachbar

Set menus, to share

Sunday RoastSundays, twice a day 40

Lunch SetThursday to Saturday 49

Supper ClubMonday to Wednesday, drink included 55

Savour CoastSignature cut, wine pairing available 99

Per person, minimum two guests.

Rice paper lanterns above the dining room banquettes

Elsewhere

Ocean by Meriton, 86 Esplanade Directions What people say Read reviews

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COAST

Snacks Share Steak Sides Set menus

Designed to share. Steaks are seared at 350 degrees in a Josper charcoal oven over native red gum, then sliced.

Signature Snacks

Coffin Bay Oysters A · gfSeaweed cider vinegar. Six oysters.42

Bug Toast AYuzu mayo, sesame, chive.36

CroquettasJamon, manchego, aioli.28

Giaveri White Sturgeon Caviar I · gfA bump.21

Burleigh Sourdough gfoJosper smoked butter.16

Coal Roasted Baba Ganoush10

Gold Coast trawler prawns with garlic cream and pink pepper

Charcoal Chicken gfMushroom, garlic herb butter. Half 58, full 88.from 58

Slow Roasted Lamb Shoulder gfBBQ fennel, rosemary tapenade.79

Barramundi A · gfPeas, preserved lemon chermoula, blackened onion.56

Gold Coast Trawler Prawns A · gfoGarlic cream, pink pepper.45

Wagyu Tartare gfFermented chilli, yolk, cassava.39

Roast Cabbage veganRed lentil dahl, curry leaf.38

Duck Liver ParfaitPlum wine jelly, shokupan.34

Tempura Eggplant veganChilli soy caramel, toasted sesame.31

Charcoaled Steak

Josper oven · native red gum · gf

S. Kidman F1 Wagyu Rib Fillet800g · NT · 200-day grain fed · mb2+255

Black Angus Reserve T-Bone800g · NSW · 400-day grain fed · 28-day dry aged · mb4+249

Imperial Blossom F4 Wagyu Sirloin500g · QLD · 350-day grain fed · 28-day dry aged · mb4+149

Ebony Black Angus Scotch Fillet400g · QLD · 150-day grain fed · mb2+120

Carrara Wagyu Rump Cap400g · QLD · 350-day grain fed · mb6+109

Sir Harry F4 Wagyu Rump350g · QLD · 430-day grain fed · mb4+72

Sauces 6 each

Green peppercorn, red wine jus, chimichurri, stilton butter or chipotle BBQ.

A dry-aged T-bone, charred and sliced for the table

Sides

Mac’n’CheeseTruffle gruyere.20

Wagyu Fat Potatoes gfGarlic, rosemary.19

Charred Broccolini gfBlack bean and piquillo vinaigrette.19

Roast Carrot gfSmoked hot honey butter, furikake.18

Iceberg Wedge gfRanch, candied walnut.18

Skinny Fries gfAioli.15

Set Menus

Per person · minimum two

Sunday Roast 40

Sundays 12–2.30 and 5.30–8

Slow roasted beef to share, with charred cabbage, carrots, Yorkshire puddings, wagyu fat garlic and rosemary potatoes, and COAST gravy.

Lunch Set 49

Thursday to Saturday, 12–2.30

Burleigh sourdough with Josper smoked butter, tempura eggplant, barbecued chicken, skinny fries and iceberg wedge. Add baba ganoush 10. Upgrade to 350g rump 15 a serve.

Supper Club 55

Monday to Wednesday, 5.30–8

A COAST lager, house wine or soft drink included, plus sourdough, baba ganoush, Sir Harry F4 wagyu rump with your choice of sauce, skinny fries and iceberg wedge. Add four Coffin Bay oysters 20. Upgrade to 400g scotch fillet 50 a serve.

Savour Coast 99

To share: Burleigh sourdough with Josper smoked butter and baba ganoush, croquettas, Gold Coast trawler prawns, the COAST signature cut with your choice of sauce, wagyu fat potatoes and iceberg wedge. Upgrade to the black angus reserve T-bone 140 a serve. Wine pairing 60 a person.

Winter menu, from the venue’s own PDF. A 10% surcharge applies on Sundays and 15% on public holidays. Seafood origin: A Australia, M mixed, I imported. gf gluten free, gfo gluten free option, vgn vegan. Please tell staff about any allergy or dietary requirement.

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