Beloved Broadbeach icon Social Eating House + Bar has debuted a luxe new look
Celebrating ten years in an industry as fickle as hospitality is no mean feat. Rather than cruise into the next decade on the coattails of the preceding one, Matt Jefferson and Dayna Cooper, the husband-and-wife duo behind two of Broadbeach’s most esteemed eateries Social Eating House + Bar and Orzo, have seized an opportunity to expand and embark upon a seriously impressive floor-to-ceiling renovation. Take a peek at the new-look Social Eating House + Bar …
Turning people away because the venue had reached capacity might seem like a good problem to have, especially in such ‘unprecedented times’, but it became a real bugbear for Matt and Dayna. A decade ago, when dreaming up the idea for a new restaurant, they imagined a casually sophisticated space where people could come together and break bread – hence the name Social. The convivial aspect has always been the heart and soul of the space, and so, when its popularity came at the expense of spontaneity with bookings stretching weeks in advance, they knew the time had come to expand. As luck would have it, the venue’s neighbouring tenant The Lamb Shop was feeling similarly constrained and made the move across the road to a new home on Oracle Boulevard. Without a moment’s hesitation, Matt and Dayna jumped the opportunity to go back to the drawing board and re-invent Social Eating House + Bar. Rather than just take down a wall and retrofit the new space to suit the old, Matt and Dayna enlisted Arch Interiors to reevaluate the casual fine diner, and, dare we say, even step it up a notch in terms of its aesthetic.
The new-look Social Eating House + Bar offers a sense of familiarity and warmth that extends from the red bricks, striking matte-black fixtures and industrial-inspired accents, however the entire setting feels elevated. Outdoor seating now borders the venue’s exterior, including a new alfresco space fronting Elizabeth Avenue. Inside, the additional 60-sqm space houses a shiny new kitchen, gorgeous new table settings as well as a private dining room nestled behind a sheer curtain. As for the menu, the venue’s celebrated selection of modern Australian morsels remains largely unchanged, however Matt is excited to flex his culinary creativity once they properly settle in. Graze your way through a selection of bar snacks such as seared scallop with seaweed butter, natural oysters and puffed sesame rice cracker with fish tartare, soy, ginger and wasabi, or skip straight to the small plates. One of the early stand-outs is the roast quail with pumpkin puree, savoy cabbage and Venere rice, which presents a slightly more refined version than its predecessor. Before you ask, the crowd-favourite 12-hour slow-cooked lamb shoulder remains unchanged.
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