RB – Opening Soon


When it comes to Sunshine Coast hospitality, Tony Kelly might be the biggest (and busiest) name in town. The restaurateur (who operates Market Bistro, Bocca Italian and Giddy Geisha) is once again expanding the size of his portfolio, building upon the success of one of his crown-jewel concepts – Rice Boi at The Wharf in Mooloolaba – and adding a fine-dining concept informed by the same modern Asian flavours. RB is the name of the elevated concept, which was instigated by an overwhelming demand for bookings at Rice Boi – an eatery that only accepts walk-in custom. “The project was inspired by a lot of people asking for reservations at Rice Boi who wanted us to take what we do there and put it into a formal setting,” says Tony. “Think table service, think reservations, think beautiful wine list, think cocktail bar and think private-dining room.” RB will be located in a vacant space on upstairs level of The Wharf, boasting a sleek dining room, cocktail bar and a private-dining space – all of which will feature a darker aesthetic scheme. On the food front, Tony Kelly Restaurant Group executive chef Mitch Smith will be utilising export-quality seafood and meat from local Sunshine Coast suppliers as a basis for RB’s menu, which will feature unique interpretations of classic Asian flavours via dishes like ocean-trout tataki, pork wontons with spicy sauce and scallions, Tajima beef kushiyaki, and barbecue chicken with lemongrass white pepper rub, sambal matah and Meekong satay. A beverage list will showcase a diverse range of wines, including aromatic varietals that pair perfectly with Asian-inspired fare, as well as fragrant cocktails like lychee pisco sours. RB is set to open in May – keep your eyes peeled for more details!



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