The Malibu Racquet Club in Burleigh Heads has completely transformed the former tattoo parlour along the Gold Coast Highway (next door to the ever-popular Australiana bar Rosella’s) into a striking new cocktail and raw bar that is here to up the ante, in every conceivable way. Cream Venetian-rendered archways framed by British racing green architraves and a cluster of Pringley-eye cacti create a memorable first impression. Those who venture inside are greeted with a sleek bar that offers a kind of eccentric Southern Californian vibe. The venue’s executive chef is Paul Macnish, whose resume includes stints at some of the world’s best restaurants including as a private chef for the royal family. Paul is infectiously passionate about local produce and has curated a raw menu that has been designed intentionally to allow the quality of the seasonal produce to shine through. The succinct menu features a selection of six raw dishes such as whisky-cured salmon on crisp sourdough with dill creme fraiche and a scoop of Siberian caviar alongside a buttery globe of burrata with pops of pomegranate, basil oil and macadamia. Rounding out The Malibu Racquet Club’s offering is the drinks. There are eight signature creations to wet your whistle, including the venue’s own take on the piña colada, which uses 1800 Coconut Tequila, alongside flavour bombs including Lilac Dreams (Pisco, parfait amour, coconut syrup, lemon juice, aquafaba) and Deuce (vodka, elderflower liqueur, jalapeno agave, cucumber, lime juice, celery bitters and ginger beer). There’s also a scattering of wines by the bottle and glass, beers and a top-shelf selection of spirits including an ultra-premium Clase Azul Ultra Tequila that will set you back a cheeky $10,000.

There are no bookings for the moment, so just stroll in. The Malibu Racquet Club officially opens on Friday December 23.