With the village-like hub of Chirn Park a rising star in Gold Coast dining, Tonic on Chirn is a tried and true local hero, an establishment where we can recommend food, drink, ambience and service as being equally important and on point.
Owners Colleen and Shaun Measday have embraced the venue’s heritage, building its sophistication from retro to metro industrial, taking it from invitingly cool and intimate in the daytime to flame-lit and sexy at night.
Tonic on Chirn is the perfect place to meet and mingle, whether dining in a group, on an intimate date or even solo dining at the bar, faces reflecting off vintage pressed metal walls. The bar itself is crafted from the recycled timber of the Old Southport Pier, a subtle reminder of the suburb’s heritage.
Head Chef Andrew Buzaglo offers up the share plate food that locals love and return for: tasty arancini balls, smoky sweet potato wedges with aioli, and grilled scallops with tamari sauce, shallots and pink ginger.
Tonic shares with us their Nutella spring rolls, a perfectly sweet dessert to share:
Tonic on Chirn’s Nutella Spring Rolls
225g coconut flakes
250g Nutella ©
60ml coconut cream
2 tbsp water
1pkt spring roll sheets
Vanilla bean ice cream
Icing sugar for dusting
- Mix coconut flakes, Nutella and coconut cream together in a bowl. Put aside in the fridge for 20 minutes to firm up.
- While you are waiting, separate spring roll sheets and cut them diagonally in half. Keep them covered with a damp towel.
- Mix the cornflour and water together.
- Portion the cooled Nutella mix into roughly 40g portions. Use one portion per spring roll sheet and roll your pastry sealing them with the cornflour paste.
- It’s best to let the rolls firm up for 20 minutes in the fridge before deep frying them.
- Once the rolls are cooled, quickly deep fry or shallow fry until golden brown.
- Drain the cooked rolls on paper towels and dust with plenty of icing sugar. Serve with as much vanilla bean ice cream as you desire and enjoy. J
Tonic on Chirn, 37 Musgrave Ave, Southport Ph: 07 5532 2201 Open: Tue to Wed 3pm – Midnight; Thurs to Sun 12 pm – Midnight
NOTE: This article was published in The Sun on 22 August 2018.