Much like its Coolangatta counterpart, Cadillac Supper Club is the epitome of effortlessly cool. Step inside the dimly lit venue and you’re greeted with wood-panelled walls that frame a striking black-and-white chequerboard floor, setting the tone for an experience that’s both inviting and visually captivating. Transforming the former Scottish Prince, Cadillac Supper Club – which quietly opened its doors last month – oozes retro charm with a dose of art-deco flair. At first glance, there are some aesthetic similarities between the pair, but Nick and Mark have set out to create a space with its own identity and personality.

This isn’t just a spot to grab a quick bite – though the bug rolls are a treat. Cadillac Supper Club is the kind of place you want to linger after dinner, listening to vinyl DJs, slurping back cocktails until late. Loosely inspired by the timeless neighbourhood bistros scattered across New York and Los Angeles, places like Jones in Hollywood that have not only endured the test of time, but the kind of rock-and-roll establishments that successfully walk the line between restaurant and bar. From 5:00 pm, diners can pull up a seat, slide into a plush ruby-hued velvet booth or perch up at the bar. As the night drifts on, the atmosphere subtly shifts – the lights get a little dimmer, the music amps up and the space transitions from a bustling restaurant to bar.

The menu features a slightly Italian-American lean with European influences. Carrying on with the ethos established at Bar Evelyn, the team is working with local suppliers, sourcing the freshest seafood for the raw bar, featuring fresh-cut oysters and kingfish crudo. While Bar Evelyn is famous for its eggplant dip, Cadillac’s version features red peppers, which is served with a rim of fresh cucumbers and a pool of paprika oil. Which is better? Well, that’s a hotly contested topic among patrons. The bug roll here is practically a rite of passage, however the centrepiece is undoubtedly the charcoal grill, which Nick says creates the overarching flavours throughout the constantly evolving menu. Mains include a slow-cooked venison shank, baked rotolo with vodka sauce, the namesake Cadillac burger and, the hero, steak frites served with zingy tarragon pepper sauce. The most up-to-date menu can be found on the website here.

When it comes to drinks, Cadillac Supper Club sticks to the classics, executed with precision. Think simple garnishes, quality ingredients, fresh juice and house-made syrups. Mini martinis – known as ‘petinis’ here – are served a little dirty and ice-cold, alongside Cadillac’s classic margarita and boulevardiers, which is a negroni made with whiskey, sweet vermouth and Campari. The wine list offers mostly French and wider European varietals made by Australian small producers.

Cadillac Supper Club is now open! Head to our Stumble Guide for opening times.