Burleigh's Newest Aussie Bar Rosella's | Gourmand & Gourmet

Straight-arm your way through new Aussie bar, Rosella’s

Yeah the boys.

Australia is rich in cultural cuisine, with everything from Italian to Asian-inspired eats taking over our local foodie scene. That’s all stars and stripes, but sometimes all you really want is a spot of classic Aussie tucker. You know what we’re banging on about, a Bunning’s snag, Vegemite on toast, a cool, crisp Milton mango plucked fresh from the mother tree.

A coupla true blue blokes (Jon Debeere and Jack Connor) had the same hankering, which sparked their all-Aussie dream to fruition in the form of Rosella’s, Burleigh Heads’ latest and greatest Australiana bar.

Now, we’re not talking about catching the bogan express to a slab of VB, rather Rosella’s draws upon inspo from every slice of homegrown, nostalgic eat and sip and turns ‘em out and up, leaving you with everything from oysters served in a styrofoam esky to Zooper Dooper sbagliatos (no risky biting into plastic tubes required, the corners of your mouth will live to see another day).

Snacks and small plates galore will really tickle your pickle, with standout dishes including Vegemite jaffles with cheddar and wattleseed butter, bug sambos with caramelised onions, fresh dill and paprika aioli, and beef tartare with egg, beetroot, native greens and baby pickles atop crostini.

Washing down the goods is all too tasty thanks to a plethora of cocktails. We’ve got our sights set on the Cape Byron martini with Brookie’s dry gin, white chocolate, macadamia and Davidson plum, the Ironman with Beenleigh white rum and Bundaberg small-batch rum with lime, banana and Nutri-Grain orgeat, and of course, we’ll happily take it back to basics with tins of XXXX Gold and Fosters.

You and the fellas will love Rosella’s from the staff festival shirts to the ‘very emusing’ artwork decorating an outback bar in the heart of a millennial hotspot.

Head in for a cheeky g’day next time you’re on the coast!


Photo by Kirra Smith @ Inside Gold Coast

Words by Nicole Portacha
- the gourmand who reckons the world needs less Despacito and more Pasito