Food & Drink

Guys, Another Talented Chef Has His Sights On Palmy!

By Brooke Darling
10th Feb 2017

We can hardly believe it ourselves, folks. The rate at which new ventures are descending on Palm Beach is nothing short of staggering.

And then today, THIS lands in our inbox.

Just last night Pablo Pablo, a 4221 veteran, graciously shut its doors after four years serving a bevvie of loyal customers. Though we now know that those doors will not stay closed for long.

The dark and moody Spanish décor is being cleared to make way for a lighter and brighter homely fit-out and a contemporary restaurant that will continue to raise the foodie bar in the laidback precinct.

We hope your stomachs are ready for another neighbourhood hotspot (of course they are!), ‘cause we’re only a month away from meeting Palm Beach’s soon-to-be-newest resident, The Blue Door On 5th.

New owner and chef Dylan Cashman comes fresh from securing a Chef’s Hat for multi-award winning Fins Restaurant in Kingscliff’s Salt Village and, previous to that, sous chef positions at Sydney’s Sean’s Panorama restaurant and Cottage Point Inn.

After years contemplating the right location, Dylan not only fell in love with the vibe and potential in Palmy, but the fact some of the country’s best farmers and produce would all be within a 50-kilometre radius of his front door.

The Blue Door will have a back-to-basics food philosophy focussing squarely on making magic with simple, seasonal ingredients, and showcasing local produce in a casual, yet refined, way. Dylan already has tight relationships with the likes of Freeman’s Organic Farm in the Currumbin Valley, Buck’s Farm in Chillingham, Palmers in Kingscliff, Prichards in Cudgen; the list goes on. And his daily menu will be dictated by whatever farm fresh produce is available at that moment.

Making everything in-house and foraging for native ingredients is also a high priority, as is top-notch regional wine, and nano brewery beer (that’s code for small-batch brews); even the plates are being handmade by local potter, Harvest Clay.

The Blue Door’s sommelier and restaurant manager, Jessica Fleetwood hails from Melbourne’s Carlton Wine Room and is crafting a small but evolving list of Australian and international vinos. Paired alongside will be a beer selection pulled from east coast craft brewsters, including Dylan’s personal favourite, an original recipe black beer by Kempsey’s Bucket Brewery.

Each night they’ll set the tone in an intimate dining room with capacity for just 32 guests. In an era where share plates are almost the norm, The Blue Door’s model will be old-style dining whereby you indulge in your own entree, main, and dessert—special occasion quality without the price tag.

The team are striving to deliver some of the most thoughtfully-sourced and curated cuisine the Gold Coast has seen. It’s a big call, we know, that’s why we’ll be first in line when they open early March; ‘cause we’re keen as hell to see what this culinary team is made of. Welcome guys, we can’t wait to meet you!

Where: 2 Fifth Avenue, Palm Beach


Photo Credit: The Urban List

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