Sandfire has transformed a previously under-utilised space atop North Burleigh Surf Club into an elevated dining experience. The venue is elevating the dining experience with a coastal-inspired menu with influences that span the globe. Think Coffin Bay oysters, Japanese-style tuna sashimi with zingy wasabi and ginger dressing, Swedish prawn skagen (round-cut toast with trawler prawns, house mayonnaise, lemon, dill, red onion, garnished with caviar and micro-herbs), and smoked salmon blini (Italian-style pancake topped with cream cheese, smoked salmon, dill and micro-herbs). For those who prefer land-based proteins, there’s the twice-cooked pork belly, macadamia-crusted cutlets and the French classic duck à l’orange, featuring a 62-degree duck breast, charred and served with potato galette and spinach with a light orange jus. The selection of sips is equally as curated with signature cocktails, spirits, craft beer and wines from the world’s major wine regions represented. Sandfire is available for private events as well as general dining.


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