The details
Hyde Paradiso is the flagship Australian venue for US-based hospitality brand HYDE (a joint concept from entertainment and hospitality giant sbe and travel and lifestyle group AccorHotels), which is widely known for its iconic celebrity-packed venues in Los Angeles, Las Vegas and Miami. The impressive new 385-sqm Hyde Paradiso, which takes the space formerly occupied by restaurant Seaduction, features uninterrupted 180-degree views over Surfers Paradise beach. Equipped with indoor and outdoor seating for 130 diners, a striking 12-metre-long bar, an exclusive 14-person private dining room and its own dedicated Venetian-inspired sgroppino bar, Hyde Paradiso is now bringing its LA vibes, sophisticated cocktail-sipping culture and Mediterranean bites to the Gold Coast beachfront. The elevated space has come to life under the creative eye of Australian designer Carlie Milosevic (nee Waterman), with hues of blue, white and peach combined with Italian-style features like terrazzo tops and mosaic tiles to create a spectacular (and highly Instagrammable) new addition to the coast.

The food
The Hyde Paradiso kitchen is helmed by ex-Oskars on Burleigh chef Joel F. Bryant, who will utilise local produce to curate seasonal menus that offer a vibrant mix of Greek, Turkish, Moroccan, Lebanese and Italian cuisines. To complement its seaside location, the dishes are kept light and fresh, and are designed to be enjoyed while sipping refreshing cocktails and light-bodied wines. The share-style menu starts with housemade dips (think hummus, smoked eggplant and taramasalata) served with breads baked fresh on site daily, as well as bar bites like sumac, salt and pepper squid with lemon aioli, flaky Greek-style spanakopita, and besan zucchini chips with salt and vinegar. The small share plates cover the land and sea, with dishes like heirloom tomatoes with whipped fetta, grilled haloumi with olive oil and beetroot yoghurt, roasted cauliflower with ghee and pomegranate, grilled chicken kebabs, and barbecued baby octopus with fermented garlic. The larger share plates are designed for group feasts of up to four diners – there’s dishes like Portuguese roasted free-range chicken, chickpea salad, free-range 12-hour pork leg with roasted potato and charred apple, and a whole baby reef fish dressed with fennel, lemon and roasted garlic. Indecisive folk can opt for the set tasting menu, which covers all of the signatures. Either way, you’ll want to leave room for sweet finishers like chocolate-filled cannoli with whipped mascarpone.

The drinks
Renowned Sydney bartender Tim Philips-Johansson oversees Hyde Paradiso’s extensive bar offering. The list of signature cocktails puts a fun and inventive spin on classics with sips like the salted-coconut margarita and the Frosini – a flute of lambrusco, apricot brandy, wild-rose vermouth and pomegranate vinegar. There’s also a selection of low and no-alcohol cocktails made with Seedlip, Australian craft beers on tap, a respectable wine list that leans toward sparkling, whites and rosé, and a menu of generously sized share cocktails. Though, the standout here is Hyde’s take on the Venetian sgroppino, a cocktail traditionally made of sorbet, Prosecco and limoncello, which will be spun on its head with a series of fun flavours. A bottomless brunch service will also be offered every weekend from 12:00 pm, delighting diners and avid sippers with a series of dishes and bottomless cocktails for $89 a head. The team will soon announce a roll call of local and international DJs that will up the ante at Hyde on Friday and Saturday nights, and on Sunday afternoons.

Hyde Paradiso has officially opened. Head to our Stumble Guide for opening hours and contact details.

Images courtesy of Hyde Paradiso.