There’s nothing more exciting than a beachfront location, especially overlooking the northern end of Coolangatta, Kirra Point.
Baskk, brought to us by Steve and Donna Archdeacon, owners of local haunt Café D’Bah on Point Danger, is an arty venue fitted out in beachy tones of driftwood, shells and marble.
Open daily from brunch until late, it’s a picturesque spot; a place to while away an afternoon, turning lunch or tapas into sunset drinks and date night.
The kitchen, headed by owner/chef Steven Archdeacon, brings the flavours of fresh local ingredients to the table, seafood sourced from the Northern New South Wales and Southern Gold Coast region, kissed by the flame of the grill.
The Spring menu shows off the sea’s bounty: Oysters, and a great array of other seafood, as well as Bar snacks, Mezze and charcuterie platters, Pizza and BBQ skewers and shares.
Smart simple snacks or meals include gourmet woodfired pizzas with toppings such as charred king prawns with sweet chilli and fresh herbs, dirty fries loaded with pulled brisket, loaded cheese and chipotle aioli, a charcuterie platter or a vegetarian mezze plate with olives, artichoke hearts, eggplant, flatbread and dips, nuts and seeds.
But there’s an even greater bounty of rewards for the more adventurous.
For a light lunch, order BBQ skewers by the piece, or some of the smaller dishes to share, with a salad and sides to accompany.
Delve into the shared BBQ dishes – the freshest fish straight off the trawlers (swordfish, when we visited), dry-aged rib eye with gremolata, crispy duck breast with pomegranate and burnt citrus, or roast Middle Eastern-style cauliflower with currants, pine nuts, tahini, herbs and shallots.
Thankfully, we can also leave the choice to the chef with one of several options: a meat board to share, as well as other options including shared platters and mains priced per person.
We enjoy a taster plate of stunningly fresh swordfish, BBQ prawn and salmon skewers, dusted squid with Sichuan garlic salt, balsamic-glazed BBQ octopus and chips, with a starter of Moreton Bay bugs in a lettuce taco with salmon pearls and a beetroot, goat cheese and honeycomb salad.
Seafood is king at Baskk, and one of the best ways to enjoy it is with a Seafood platter for two. Priced at $59pp, the combo includes a glass of prosecco on arrival, fresh oysters, Moreton bay bugs, chilli scallops in shell, Char grilled octopus, miso salmon, zatar king prawns, Greek salad and truffle fries.
There’s talent too in the drinks department, keenly priced to encourage a session. Light and fruity cocktails such as Apple cinnamon mule and Lychee passionfruit martini morph into longer drinks and local craft beer on tap as the warmer weather approaches.
Very smart in both its presentation and menu range, Baskk aims to be “a social destination, embracing the home-grown surfing culture, offering a casual but sophisticated dining space and outdoor setting with idyllic ocean views” – a beach community hub masquerading as a bar restaurant. Basking in a seven-hour lunch, grabbing a sneaky pizza and cocktail, or attending a celebratory dinner function, one thing is for certain: no one will go hungry or thirsty. It’s the ideal place to settle in for a ‘baskk’.
Beach House Plaza, 52 – 58 Marine Parade, Coolangatta
Open: Wed 4pm – late; Thurs – Sun 12noon – late Ph: 0401 079 448
NOTE: Good Food Gold Coast dined as guests of Baskk at Kirra Point.