Dine with deities at Nobby’s newbie Gods of the Sea
Afternoon aperitifs over a sumptuous seafood spread is something of a divine experience for us mere mortals. If you too enjoy indulging in fare from Poseidon’s table over crafted cocktails, consider this your official invitation to pull up a seat at Gods of the Sea in Nobby Beach. The sophisticated new space has transformed the former Pinky’s on the Gold Coast Highway with crisp white-linen draped tables, an eye-catching mirrored bar and a show-stopping menu of seafood. Here’s everything you need to know about this superlative newcomer …
Gods of the Sea is the latest culinary venture from Stevie Filipovic, co-owner of Light Years (Burleigh, Noosa and Byron Bay), and Jeff Bennett, partner of Three Blue Ducks, who also happen to be behind the eternally popular rooftop bar Split as well as the ever-elusive Aeropüs. The duo, who seem to have the Midas touch when it comes to creating hallmark destination venues, have some pretty exciting plans for all three spaces starting with Gods of the Sea. The nook neighbouring Ally Chow, which previously served as a waiting room of sorts until revellers could venture upstairs, now boasts its own identity that is destined to bring a touch of luxe to the Nobby’s strip.
The menu has been created by Jon Nurminen, a former chef from The Fish House, to fill the void for sophisticated seafood in a seaside setting. Begin with a selection of cold starters such as Yellowfin tuna sashimi and melt-in-your-mouth beef tartare before teasing your tastebuds with the likes of pan-seared scallops and grilled king prawns topped with fermented-chilli sauce, coriander and lime. The venue’s signature fish and chips delivers an elevated take on the humble classic but the real stand-out is the whole smoked Rainbow Trout with lemon beurre blanc and herb salad. Bring your fanciful feast to a fitting conclusion with the cookies, cream and berries, which sounds simple but is anything but (trust us). Not to be outdone, Gods of the Sea’s drinks list contains some top-notch sips including a bubbly South Australian pet-nat sitting pretty alongside drops from Spain, France, Italy and some of Australia’s premier wine regions. There is also a succinct selection of cocktails including a spicy pear Old Fashioned (Woodford Reserve rye whisky, pear syrup and star anise) and a spicy chilli marg.
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