The revitalised Kirra Beach Hotel on the Southern Gold Coast officially reopens its doors today, after being closed for three years.

The much-loved, quintessential Australian pub, which originally opened in 1956 will be the anchor of the new Kirra Point precinct and is back with publican and licensee Greg Hodge at the helm, along with venue manager Julie Craig, head chef Richard Whiting, and cellar manager, Kris Flint, and many more core staff returning.

“The team have done a great job on the new fit out and I know the locals are going to love it. It still feels like home and has that nostalgic, old-school pub charm to it”, said Hodge.

“The Kirra Beach Hotel has always been more than just a pub for our guests and it’s a place where anyone is welcome. It’s a second home, a place where you can relax and be on a first name basis with our staff, a place where you can pop in after a surf and grab a bite to eat, and perch up with a beer in hand and watch the waves and magic of Kirra roll in.”

Pub-goers can walk straight to the pub from a swim at the beach, sandy and happy. “We will always keep a tub of thongs behind the bar for you, if you haven’t got shoes,” Hodge said.

The pub is located on the corner position of Marine Parade and Miles Street and covers 1300sqm and boasts an expansive beer garden directly across the road from the surf, as well as a vibrant family-friendly bistro, kids area, public bar, sports bar with large-screen TVs, and a boutique bottle shop stocked with all the local favourites. There are also 130 parking spaces in a new underground car park, making it easy for guests to pop in any time of the day.

The revamped menu aims to showcase local products through a mixture of pub classics, lighter bites and share plates. Customers will enjoy favourites like including schnitzels, beef rissoles with mash and fish and chips, plus a range of exciting new additions that include fresh salads, raw seafood options, burgers, Asian-inspired dishes, delicious meats and fish from the grill; and of course, meals for the kids.

There will also be weekly seafood specials fresh from the trawler like natural and Kilpatrick oysters, half a kilo of fresh bugs or prawns, fresh bug rolls with tempura battered bug tails in a toasted brioche roll with crisp lettuce and topped with a lemon aioli and fresh chives, and a KBH seafood platter with 1kg of fresh prawns, half a kilo of fresh bugs, flash fried calamari, crumbed barramundi and hot chips.

Technē Architecture and Design are behind the new look, with Technē associate, Bianca Baldi, saying: “We were deeply inspired by the location of the venue and the meaning it holds for the local community. A truly one-of-a-kind environment, our design sought to pay homage to its coastal locale and laidback beachside lifestyle. These characteristics are reflected in the surf culture-related stylings, the colour palette mirroring the transition of landscape — from ocean waters to the sandy beach and hinterlands — as well as in the layered materiality, which inspires a nostalgic yet welcoming and comfortable atmosphere.”

Hodge added: “Kirra and the Kirra Beach Hotel have always been very community driven and we will keep that going, supporting local groups like the Surf Lifesaving Club and various charity fundraisers. The pub should and will always remain always be a hub.”

The Kirra Beach Hotel is the first of two hospitality venues opening as part of stage one of KTQ Group’s Kirra Point Precinct, with Kirra Beach House opening in early December.

Jeremy Holmes, KTQ Group’s Development Director, said: “We want locals to come here, people from all over the Gold Coast and Australia, and all become invested in the Kirra ethos and rhythm.”

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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