Chef Cameron Chartres, who co-owns Stones Throw with his sister Melanie Windsor, has curated a new dinner menu with hints of Middle Eastern and South American tastes, inspired by his travels across the world. After setting up shop in the former Pigs and Pints space behind the Burleigh Heads arcade last year and winning over the stomachs of hungry locals, Stones Throw now swings open its doors until late every Thursday, Friday and Saturday night. The menu puts a seasonal twist on modern share food, with smaller bites, larger plates and sweet things to finish. The smaller plates are fresh, seasonal and are perfect when paired with a drop off the impressive list of wines and local beers. You’ll find eats like snapper ceviche with yuzu tiger’s milk, crispy squid with miso crème fraiche, ‘double dumped’ spiced chilli chicken wings and sticky pork belly tacos with a pineapple kaffir lime salsa. The zucchini chips with nigella seeds and tahini yoghurt and the coconut sugar-cured prawns with smoked chilli sambal are perfect with an ice-cold Black Hops brew.

Bigger plates include dishes like star anise-braised beef short rib with crushed potato and wasabi pea puree, and the cumin, preserved lemon and yoghurt-marinated lamb cutlets with smoked eggplant and sweet tomatoes. The beetroot, fennel and leek gratin with grilled spring onions, pickled beets and ajwain cous cous is a bright and meat-free addition to the selection of larger plates. Cameron has saved the best until last, with a series of next-level sweets – ginger beer-poached apricots with lemon sorbet, caraway and almonds, a molten chocolate and salted caramel pudding with crème fraiche, plus a Fonzie Abott affogato. We’re pretty delighted that the Stones Throw kitchen is firing up by night, so nab a spot in the alleyway, get a beer in hand, and tuck into some top-notch seaside fare under the stars.

For Stones Throw’s new openings hours, head over to our Stumble Guide.