Occupying an unassuming nook along Surf Parade in Coolangatta (next door to Ottimo gelateria), Bar Evelyn is the latest hospitality venue from chef Nick Stanton and business partner Mark Catsburg. The moody and intimate wine-centric pizza bar delivers a quaint diner-style fit-out featuring a couple of leather-clad booths and a clutch of bar stools framing a sizeable L-shaped bar. Out the front, a scattering of low-set tables adorned with brightly coloured tablecloths fill the alfresco space. When it comes to the fare, Bar Evelyn dishes up a succinct menu of snacks and share plates, including starters of pickled mussels with cucumber paprika oil and parsley, eggplant dip with a rim of fresh cucumber served with flatbread and seared beef tonatto with tuna sauce, pickled shallots and dill. There are a couple of different pasta dishes as well as a scattering of pizzas including the somewhat controversial pineapple and jalapeno, which proves once and for all pineapple does have a place on pizza. As for the booze, Bar Evelyn doesn’t try to overwhelm you with choices. Instead, there’s six signature concoctions alongside classics that are available upon request. The limoncello margarita (Altos Blanco tequila, limoncello, lemon, sugar, salt) and the Rhubi Yuzu negroni (Rhubi rhubarb liqueur, Four Pillars yuzu gin, sweet vermouth) are two of the standouts. There’s a selection of beers on tap alongside a delightful line-up of new-wave wines in sparkling, white, rose (and orange) as well as red. To make a booking, hit the reserve button via Bar Evelyn’s Instagram.