From nine-course kelp-inspired tasting menus to dry-aged steaks and late-night omakase — Bangkelian's kitchens source directly from Gold Coast growers, Hervey Bay fishermen and Darling Downs producers.
Harbour-view dining lounge
Executive Chef Amara Lindqvist leads a team of forty across four distinct venues — each with its own identity, but united by a commitment to Queensland provenance and the headland's kelp-and-salt heritage.
Reservations are essential for Kelp and Kaiku omakase. Walk-ins welcome at Pacific Room and Salt & Smoke bar seating after 9pm. All prices in AUD, inclusive of GST. A 10% service charge applies to groups of eight or more.
Bangkelian's flagship fine-dining room — a nine-course journey through the headland's coastal terroir. Dishes feature wild kelp, Moreton Bay bugs, finger lime and native herbs, paired with an 800-label wine cellar weighted toward Australian vintages.
$185 per person · Wine pairing +$95
Dry-aged wagyu and grain-fed striploin from Darling Downs, wood-fired Queensland scallops and a raw bar featuring Hervey Bay prawns. The harbour-view bar serves classic cocktails and a 120-bin whisky collection until 1am.
Mains from $58 · Steaks from $72
All-day dining with Pacific-facing terrace seating. Breakfast features Gold Coast avocados and local honey; lunch and dinner shift to share plates — smoked eggplant, reef fish ceviche, lamb shoulder for two and seasonal vegetable gardens from the chef's plot.
Mains from $42 · Breakfast from $24
Twelve-seat counter serving Edomae-style sushi and sashimi with Queensland seafood — Mooloolaba tuna, Hervey Bay scallops, local sea urchin when in season. Omakase seatings led by Head Sushi Chef Kenji Watanabe, trained in Tokyo and Sydney.
Omakase from $120 · A la carte from $18
Seasonal menus change quarterly. Dietary requirements accommodated with 48 hours' notice.
| Restaurant | Signature Dish | Price (AUD) |
|---|---|---|
| Kelp | Nine-Course Coastal Tasting Menu | $185 |
| Kelp | Wine Pairing (optional) | $95 |
| Salt & Smoke | 450g Dry-Aged Rib Eye (500-day grain-fed) | $98 |
| Salt & Smoke | Moreton Bay Bug Thermidor | $68 |
| Pacific Room | Reef Fish Ceviche, Finger Lime & Coconut | $42 |
| Pacific Room | Lamb Shoulder for Two, Native Herbs | $86 |
| Kaiku | Chef's Omakase (12 pieces + dessert) | $120 |
| Kaiku | Premium Omakase (18 pieces + sake pairing) | $195 |
Book Kelp, Salt & Smoke, Pacific Room or Kaiku through our reservations team — or include dining in your suite or event package.
Make a Dining Reservation