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In the heart of Broadbeach, Kōst impresses as a place where fire, coastline, and a touch of spectacle converge for a distinctively Gold Coast dining moment. Spread across a sprawling, design-led pavilion on Oracle Boulevard, Kōst pulses with a lively energy— it is open and bright, with gleaming kitchen visible through arched windows, a Mibrasa charcoal grill at the centre, with its flames imbuing almost every dish with smoke and verve.

AMBIENCE >

At Kōst, Executive Chef Sebbie Kenyon (whose career spans Paris, London and more) leads a kitchen that finds drama in the interplay of sea, land and earth; settled beneath the Peppers Resort and right next to the Social Eating House (one of the Gold Coast most consistently celebrated restaurants) and Blowfish (a recent well regarded fish restaurant in the same strip).

Walking in there is something that immediately screams Gold Coast, it is stylish with low sweeping banquet seating and light bronzed tones that connect you to the bronzed bodies that march up and down the famous sand only a few steps away.

EAT >

Arriving relatively early on a Saturday morning at our accomodation (The Gold Coast Langham) we needed a walk and a lunch. The air was thick and humid with the promised rain and while it was slightly overcast, a perfect opportunity to stretch the legs and work up an appetite. The walk from the Langham along the beach front, to the Oasis Shopping complex takes about 20 minutes and arriving at 11:45 we set about looking for somewhere for a coffee or perhaps an early lunch.

Kōst was perfect, open for coffee or a drink (the kitchen opens at midday) and we settled in and perused the menu. Yep there was plenty here for a nice relaxing afternoon.

Our meal started with Kōst Fish Fingers which come from the snack’s part of the menu and are served with smoked salmon roe and tartare; deliciously crunchy with zest and salt. From there we went on to Steak Tartare served traditionally with egg yolk and very salty house made salt and vinegar crisps. The Fire Kissed Yellowfin Tuna with Pickled Walnut was a treat and the South Australian Calamari with whipped Judion beans and burnt chilli, together with a green salad was the perfect accompaniment.

There’s as much theatre at the table as on the plate, service, is led by a young attentive team well-versed in both the wine list and the mechanics of the kitchen, aims to thread polish and ease.

DRINK >

The wine list is solid — over 130 bottles, strong on Champagne and Australian classics, but with some very good French and Italian offerings including 11 white and 10 red Burgundies. There is good range of wine by the glass some nice premium offerings by the glass under Coravin.

We started with a glass of William Fevre Chablis 2022 which was perfect with the fish fingers and Tuna, by the time we had progressed to the Steak Tartare it was time for a glass of Burgundy (Pinot Noir) in this case Domaine Cornu from Côte de Nuits and finally a glass of the Pio Cessare Nebbiolo from Langhe Piemonte Italy. Which was ideal for the grilled calamari with the gripping tannin nicely complementing the dish.

CONCLUSION >

As for the mood: Kōst is unabashedly Gold Coast—energetic, stylish, and confident. It draws a crowd as ready for a celebration as for a quiet rendezvous, amplified by the soundtrack and a drinks program that keeps the tempo high deep into the evening. Like Almanak’s favourite haunts, Kōst delivers more than a meal—it’s a night out, shaped by elemental cooking, thoughtful sourcing, and a sense of occasion. Just be prepared for a potentially strong bill at the end: this is destination dining with prices to match the fireworks, though for many, the spectacle is worth the tariff.

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