Every once in a blue moon, we get whispers of a newcomer so epic, we can’t say for sure if we’re actually dreaming. Something truly delicious has been baking in Chirn Park, with the impending arrival of a new artisan bakehouse concept, Basque, set to combine two signature specialties: cheesecake and champagne #isthisevenreallife?! Yep, we might have just died and gone to heaven.

There are few sweet treats so universally beloved as the humble cheesecake, with its irresistible allure and ability to send even those curiously dessert-averse individuals weak at the cheese. And when you hear that a newbie is coming to town specialising in not only that, but bubbles too, you know it’s gonna be When Harry Met Sally levels of OMG-good.

A duo that certainly needs no reminding of the sorcery that unmistakable sweet, rich and tangy combo holds are owners Laura and Zachary Guertin. They are thankfully here to reassure us that the dream-like existence of Basque Cheesecake & Champagne is in actual fact, very real #praisebe. The pair are certainly not alone in their view that “there isn’t much on this planet you can’t solve with cheesecake. And anything you can’t solve with cheesecake, you can usually solve with Champagne.”

This hospo super duo are both bringing their respective industry experience to Basque. The kitchen will be headed by Laura, formerly a head pastry chef for 4 years at two hatted restaurant Aubergine in Canberra, in addition to head pastry chef at Rebel Rebel. Zac brought his drinks wizardry to the table to curate the fun and varied selection of bubbles. Having sampled some of his creations at TØKOH we can happily attest to his genius. He spent 10 years behind the bar honing his talent in Canberra hospitality and led the team at award winning whisky bar Molly for 6 years.

“Basque exists to ensure that any truly special occasion is matched by a truly memorable cake”, with its arrival also offering the perfect solution to the age old question: ‘what should I bring?’. The couple adds, “We can help you say congratulations, thank you, sorry, goodbye, happy birthday or welcome”. Though in our humble opinions, ‘just because’ is just as valid, too #lifeisshort #eatthecake.

The locale for the new space was a no brainer for the pair, saying “We fell in love with the community at Chirn Park”, though we have little doubt that feeling will be very mutual indeed. In the ultimate win for both Laura and Zac and lucky locals, “The space was also a bakery beforehand so it came with a massive commercial 4 deck oven ready to go. This was a big drawcard for us being able to move in and start baking.”

The new venue will include intimate seating options both indoors and outdoors on the front deck, welcoming customers to partake in an obligatory slice of that signature cheesecake, or a convenient pit stop to pick up a celebratory cake on their way past. The fit out is every bit as chic as you’d expect, with a boutique feel to match the artisan-style baked goods. Timber herringbone floors frame the light-filled space, complimented by an array of elegant ambient lighting features.

With the venue’s signature sweet originating from Basque Country on the border between Spain and France, the menu offers a taste of the best of both worlds countries, with a Spanish Cheesecake and French Champagne selection.

To complement will be a rotating selection of sweet treats, batch brew and cold brew coffee, as well as a variety of gift pack options to suit every occasion.

Officially redefining (or forever ruining) the standard coffee catch-up with the gal pals, the most notable highlights will of course be that signature Basque cheesecake in addition to Champagne & sparkling wines available by the bottle.

The couple has worked hard to curate a “fun selection of bubbles across a few styles that we hope will cater to all taste palettes and budgets. Everything from Australian Pet Nat & Prosecco, Spanish Cava and of course a variety of French Champagnes including some of the big houses and some independent grower Champagnes.”

We’re not sure which part we’re most excited for, but it doesn’t matter bc we can have our champas and cake (and eat it too, obvs). But for now, our cravings remain well and truly off the Richter scale.

Where: 33b Musgrave Avenue, Chirn Park
When: Wednesday – Thursday 10-4, Friday & Saturday 10-6 (Sundays at HOTA Markets)
Website: Basque-cheesecake.square.site
Instagram: @basque.goldcoast

Words by Kellie Leader.
Images by Mathilde Bouby.

From sizzling, hibachi-style bulgogi beef (served straight from the grill #drool), to sticky and Crispy Fried Chicken as-if teleported straight from the streets of Seoul – lately it seems Gold Coasters can’t get enough of the lip-smacking flavours of Korea. Which is why you’ll be extra delighted to join us in giving a very (spicy kimchi-sized) warm welcome to ATTO Korean Cuisine, the new elevated East Asian eats darling for Chirn Park.

Lucky duck northern residents can officially tuck into banchan specialties of House kimchi, served alongside sensational mains such as Kohlrabi-infused kingfish sashimi and Char-grilled baby snapper served with ginger and fermented chilli… before finishing the delectable experience with Mango Bingsu, a traditional dessert served with lashings of Dulce de Leche.

Offering a modern showcase of Korean cuisine, ATTO’s elegant approach to the cuisine is one our foodie scene has been crying out for. Hot on the heels of Pac Fair’s NeNe Chicken and the arrival of Robina’s new KBBQ haunt, Hwaro92 – ATTO’s addition to our roster rounds out a rather delectable trifecta of Korean-style noshers we’ve scored of late. There’s absolutely no denying the cuisine is currently having its moment in the sun – and who among us isn’t here for the GC officially entering its Korean eats era?

While Chirn Park’s latest addition is a particular triumph for owner Yongsul Lee, the road to seeing his long-held dream realised hasn’t always been a ‘wok’ in the park. But with dishes like the katsu prawn stuffed Atto prawn burger to wrap the laughing gear around, we can all agree it is one worth celebrating (several times over).

Showcasing exceptional eats from his homeland Monday–Saturday, ATTO Korean Cuisine aims to marry traditional, cornerstone dishes of Yongsul’s childhood, with contemporary takes ‘that everyone can enjoy easily and deliciously’.

Yongsul, a civil engineer in a past life, has certainly never been one to shy away from a challenge – making the mammoth move across the Pacific to Sydney some 20 years ago. Rather serendipitously for Yongsul (and now our tums) it was this sea change of epic proportions that uncovered his love of food, after getting his start down south as a kitchen hand.

Working his way up the ranks in the decades that followed, Yongsul worked in respected kitchens across the country from Spice Temple (Sydney) to local darlings like Etsu, where he was Head Chef and Rick Shores, where he was Sous Chef.

For his restaurant debut, Yongsul opted to set up shop in Chirn Park’s up-and-coming eats scene – charmed by the locale’s chic yet cosy atmosphere. Joining the community’s small but mighty culinary cohort – Atto shares a ‘hood with two of 2023’s stellar additions, Walk-ins Welcome and our new fave cheesecake purveyor, Basque.

Yongsul’s long held dream to deliver a modern Korean establishment has come to life in the funky, 40-pax warehouse-vibing venue, tucked off the suburb’s Brooke Ave stretch. Surrounded in moody greys, the space packs in a surprising amount of warmth – from the eclectic furnishings to homely touches like the traditional Korean folk paintings adorning the walls.

The proof of course, is in the pudding, with a menu where mouth-watering signatures like the LA Galbi – a Hibachi grilled Black Angus beef short rib, served with spring onion salad and spicy ssamjang sauce, mingle with mains like the Bossam, a sticky-soy Braised Pork Belly.

So really, the only question here should be, not if (or even when) – but how soon you can swing by and say “annyeong” (or hello, works too) to ATTO. Our recommendation would be to go ahead and skip the socks though, because they’re bound to be knocked off anyway.

Where: Shop1/55 Brooke Ave, Southport
When: Monday-Wednesday 5pm-9pm, Thursday-Saturday 11:30am-2:30pm and 5pm-9:30pm.

Words by Kellie Leader.
Images by Mathilde Bouby.

Living on the GC can be verrry thirsty work, we’re blaming both the unrelenting humidity and the allure of the very fine array of establishments we’re spoilt with (and definitely not our distinct lack of willpower). And for Northern GC locals, they’ll be frothing having a cool new spot to catch up for a cold one, with Walk-ins Welcome bar officially opening its doors in Chirn Park.

For the last few years, whenever it was fresh new ink we were craving, Sean Henry and his tattoo studio Darkhorse Initiative has had us covered. Like many, a certain pandemic circa ’19 brought the tattoo industry to a grinding halt, with the forced hiatus ink-spiring Sean to branch out and channel his creative energy into new endeavours.

For Sean, a somewhat unexpected side quest into the hospitality scene was spurred by identifying a big ol’ bar shaped hole in an area with a lot of potential. And following the blow that was losing our beloved Tonic on Chirn in the same strip earlier this year, no doubt Southport and surrounds will welcome the arrival of a cool new watering hole with open arms.

As you’d imagine with an adjoining tattoo studio next door, the Walk-ins Welcome atmosphere is primed for plenty of bants and all round good times. Pouring his heart and soul into the fit-out, it was all hands on deck for Sean and his crew to bring the new site to life.

Unsurprisingly, the bar has been heavily inspired by Sean’s love of ink, borrowing from various tattoo styles to result in a space that’s a funky, creative melting pot with plenty of nostalgic nods. The corridor linking the two spaces is lined with retro flash art, while the inclusion of a classic Space Invaders arcade machine, pop culture collectibles and decorations ensure the vibe is fun and welcoming.

Equally as welcoming is the drinks offering, with some enticing signature cocktails looking (and tasting every) bit the part. With a focus on sourcing locally made liquor, the bar boasts a selection of tapped beer is from small craft breweries right here on the Gold Coast, complimented by a canned selection from QLD, Victoria and NSW.

The spirits are also mostly sourced from local distilleries on the Gold Coast, so y’know, we’ll just be over here doing our bit to support the local economy one drink at a time. Which won’t be difficult, since the cocktail menu is the kind that makes us want to work our way through, top to bottom.

Since we well and truly learned that lesson in our 20s, there will, unfortunately, be some difficult decisions to be made here. With our thirst for spicy cocktails showing no signs of being quenched anytime soon, starting with the Chilli Cherry Pow, made with Wildflower Gin, Luxardo Cherry Liqueur, Lemon Juice, Rose Lemonade is a non-negotiable.

And while we could happily sip the day away on any of the bevy’s gracing the Walk-ins Welcome cocktail list, the White Oat Lady, made with White Oat Mango Gin, Triple Sec, Lemon Juice, Egg white would abso-fruit-ly be the perfect finish to our day/night/anytime.

Where: 3a/37 Musgrave Avenue, Southport
When: Wednesday to Saturday 3pm-10pm, Sunday 3pm-9pm

Words by Kellie Leader.
Images by Mathilde Bouby.