The Group Behind Some Of Brisbane And Gold Coast’s Best Venues Knows How To Keep Good Company

If you haven’t already been to their venues, we can almost guarantee they’re on your bucket list. Bug rolls at Rick Shores as the Burleigh denizens ride the waves. A chilli marg in the lush yet brutalist enclave that is Southwide, with trains passing overhead. Or perhaps newcomer Marlowe, which took a heritage apartment block on Fish Lane and turned it into an elegant bistro for nostalgic Aussie flavours while still feeling like you’re kicking back at a mate’s (one that just happens to have exceptional taste). 

The acclaimed Queensland hospo group ran under the placeholder name Fanda (an amalgamation of the co-owners names: David Flynn, Nick Woodward, Frank Li and Andrew Hohns) as they focused on establishing some of the best restaurants in Brisbane and Gold Coast. That is, until now with a new name unveiled to represent a decade-long journey that only gets better with every chapter. 

Introducing friends of friends: the portfolio that covers Rick Shores, Norté and Sueno on the Gold Coast, and Southside, Central, Marlowe and kiosk Goodside in Brisbane.  

Image credit: Marlowe | Jessie Prince

“When we looked across at our seven venues, the thing that united them all was that feeling when warm service, good food and beautiful settings come together to create something really special,” said Flynn. “Over the years, our restaurants have evolved. Each has its own personality and unique way of bringing people together, but they all come from the same place: a love of hospitality and a belief that moments, like food, are better when shared.”

The name is fitting for the group, who have picked up head chefs, front-of-house staff and even tradesmen over the years that have stuck around through it all. On the latter, Flynn tells a great story about a coincidental Gumtree find back in the day that they’ve returned to when constructing new venues purely because the energy was right. 

Image credit: Sueño | Mathilde Bouby

“From the start, we didn’t want to just open restaurants; we wanted to create places where people felt welcome,” said Woodward. “We create places where conversations begin, memories are made, and friendships grow. Great food and design might get people through the door, but it’s the people, and the connections made when sharing a meal that keep them coming back.” 

Whether you’ve introduced yourself or not, this is the company worth keeping:

Rick Shores

Opened: 2015
Where: Perched on the sands of Burleigh Heads, with the waves crashing only metres away.
What to order: The famed bug rolls with sriracha mayo that are now basically a Gold Coast rite of passage. 

Image credit: Rick Shores | Mathilde Bouby

“Our approach to the kitchen hasn't wavered, no matter how busy we get,” said head chef, James Brady. “Seven years ago we took on a small kitchen on Township Drive with one intention: to make the flavours of Rick Shores unmistakably our own. It started with our curry pastes; one chef, one bench, one oven, toasting spices by hand. That kitchen has since grown into a two-level operation with a purpose-built seafood room and a dedicated pastry room, and a full team whose job is to protect that uniqueness every single day.”

Southside

Opened: 2020
Where: In the heart of South Brisbane's Fish Lane, where concrete meets palms and tree ferns leaning into the conversation.
What to order: The potato and truffle spring rolls, inspired by the classic British chippy with creamy truffle bechamel inside and served with sea salt and vinegar. 

Image credit: Southside | Supplied

“We were already deep into developing Southside when Covid hit,” said Flynn. “For a moment we wondered whether we should abandon the project, as continuing seemed like a big risk at the time. But we knew the outdoor area would be a real asset, giving people a space where they felt safe, and outdoor dining restrictions weren't as harsh, so we could operate a bit more freely. It was a very challenging opening, but we're so glad we held on to our vision to bring Southside to life.” 

Central

Opened: 2024
Where: An underground basement tucked beneath the bustle of Queen Street in the Brisbane CBD, best experienced when the disco ball drops.
What to order: The lychee wood and tea smoked roast duck with sweet and sour plum sauce that combines traditional Cantonese barbecue shop techniques with Western dry ageing. 

Image credit: Central | David Chatfield

“One of the things that immediately drew us to the basement at 340 Queen Street was the natural stone walls,” said Flynn. “We believe it's Brisbane tuff: a volcanic rock formed around 226 million years ago and quarried by convicts at Kangaroo Point from the 1820s. It's the same stone used in some of the city's oldest buildings, including the Old Windmill and the Commissariat Store.” 

“Our design motto with Jared Webb became "embrace the cave", and those walls were the starting point. It felt right that a restaurant inspired by Hong Kong's basement dining rooms should sit inside something so uniquely Brisbane.”

Norté and Sueño

Opened: 2024
Where: Amidst Mermaid Beach’s main strip, stretching its fiery touch from the first step to the rooftop. 
What to order: The savoury churro neatly presented with Mooloolaba crab, apple, jalapeno and ponzu jelly in centrestage. 

Image credit: Norté | Mathilde Bouby

“Norté's identity is still being written,” said Brady. “The longer it runs, the more it will evolve, change and take shape, as the chefs continue to be creatively inspired by Latin American food.”

Marlowe

Opened: 2025
Where: Inside the heritage 1938 Merivale Flats on Fish Lane, swapping beds for white clothed tables. 
What to order: Crab brioche and the spiced gingerbread waffle with chicken pate to start, the Marlowe duck pie, and the coral trout wellington with a side of crispy brussels sprouts in chipotle and maple (aka Flynn’s own order).

Image credit: Marlowe | Jessie Prince

“Marlowe used to be four apartments where people lived for many years,” said Flynn. “The downstairs bar is an air raid shelter [which] is also pretty extraordinary.”

Main image credit: Rick Shores | Mathilde Bouby