Article by Janna Hrastovec – The Weekend Edition.

The details
Miss Moneypenny’s forms part of The Good Time Group’s hotly anticipated $8-million Broadbeach mini precinct, which spans a 1900-sqm street-level space below the five-star Avani hotel along the Gold Coast Highway (restaurant access is via Surf Parade). Just a fortnight ago, we welcomed the first addition to the hub – 165-seat American-themed eatery Fat Freddy’s Beach Bar and Diner. On Monday September 9, the doors to Miss Moneypenny’s quietly opened, revealing its impressive 750-sqm interior for the first time. The venue also incorporates a high-end private dining space named The Rimini Room, which is available for events, conferences and exclusive-use dinner bookings, as well as capturing any overflow from the 200-seat Miss Moneypenny’s. Acclaimed chef Braden White, formerly of Brisbane’s Stokehouse Q, The Apo and Noosa’s Ricky’s River Bar and Restaurant, helms the kitchen of both Miss Moneypenny’s and Fat Freddy’s. Hailing from Toowoomba, Braden has featured as a guest chef on MasterChef in the past and most recently returned from Bali where he oversaw a raft of venues for hospitality group 8 Degree Projects including Sisterfields, BO$$ MAN, Sibling, and fine diner Bikini. Now, it’s time for the Gold Coast to experience his magic.

The food
Braden has set out to deliver a simple, fun and tasty menu that covers the full breadth of dining – you can drop in for a snack, grab a pizza, settle in for a lazy lunch or experience a multi-course lunch or dinner feast. His debut menu aims to stick to classic and familiar flavours, while elevating the delivery and presentation. Dishes like the chargrilled king-salmon ‘sticks’, which arrive atop charred woodchips amid billowing smoke from dry ice, showcase Braden’s ethos of wanting diners to fully understand what they are eating, while also experiencing that ‘wow’ factor when it arrives at the table. So, when scouring the menu, brace yourself for a visual feast. As for bar bites, think suckling-pig spring rolls with a caramelised-apple and onion emulsion, a three-cheese toastie with jamon serrano and dijon, and savoury doughnuts filled with smoked creme fraiche and a drop of caviar. You’ll also find pizzas with toppings like wagyu Italian meatballs with green chilli and smoked mozzarella, handmade gnocchi with truffle foam and potato chips, and entrees like beef tartare with torched-gochujang dressing and garlic custard. If you’re sharing, there’s whole barbecue chickens served with fermented harissa and sumac yoghurt, a whole fried market fish with hot-and-sour dressing, and a slow-cooked lamb shoulder with spicy chermoula, burnt lemon and chilli oil. Not into sharing? Think mains like charred pork loin with cultured black-garlic cream, and Coral Coast barramundi with warrigal greens, paired with sides like slow-cooked artichoke with smoked-potato foam.

The bar and the space
Sydney-based hospitality design company Paul Kelly Design and Brisbane-based interior construction and fit-out firm Unita are behind the creation of Miss Moneypenny’s, Fat Freddy’s and The Rimini Room, resulting in three distinctly different offerings. Adorned with timber and hues of grey, navy and terracotta, the striking Miss Moneypenny’s fit-out welcomes natural light and effortlessly melds its luxe indoor-seating area with its more casual sun-kissed outdoor lounge. The impressive bar lines the entire length of the venue, and is equipped with a solid cocktail compendium (including a fun sub-section of ’80s cruise ship drinks’), a wide selection of spirits, local and international wines, plus a raft of tap and bottled beers.

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