Described as ‘the Gold Coast’s newest culinary and lifestyle destination’, The Oxley 1823 in Nobby Beach is nothing short of impressive. At 4000-sqm, the sprawling space is divided into separate areas, anchored by a central communal seating area in the middle. One of the key tenants of the first stage is the village grocer, which stocks everything from budget-friendly Black & Gold lines through to premium farm-to-plate beef sourced from Signature OnFarm’s $30-million facility at Moranbah. Chilling on ice you’ll also find Mooloolaba king prawns, which are delivered daily, alongside deli meats that are sliced to order, mountains of cheese, fresh produce, flowers and even some heat and eat meals that are prepared by the venue’s own onsite chef. At the entrance of the grocer is where you’ll find Oxley Village Butcher, which has brought long-time local Steve of Gourmet Meats back home to the beachside suburb, and judging from the smile on his face, he’s happy to be back. Bordering the sun-dappled seating area is Oxley 1823 Sub Station, slinging juices, gelato and ready-made sandwiches, a carvery and Buoy, the latest from Brodie Green, who also owns Burleigh’s famed coffee spots Seadog and Seadog in the Park. Buoy, pronounced boo-ee, is inspired by the dreamy Nobby Beach lifestyle and centres around all-day breakfast favourites and coffee.

While details on future stages are being kept under wraps for the moment, we can reveal that the next cab off the rank will be a show-stopping Latin American concept from the group behind Burleigh’s Rick Shores and Brisbane’s Southside. The venue will spread across two levels and feature a restaurant, an open-air rooftop ceviche bar and private dining rooms. Executive chef James Brady has spent the year skipping around some of the world’s top Mexican and Latin American restaurants, so suffice to say we’re excited to see what they have planned. The venue is targeting a mid-year opening.