CHILL CAFE 89 - PASSAGE TO PLATE

JOIN US IN CELEBRATING LOCAL PRODUCE, SUPPLIERS & THE PUMICESTONE PASSAGE WITH THE CURATED PLATE 2024. Enjoy LIVE MUSIC LOCAL ARTISTS 5pm - 8pm 

OUR CONCEPT & INSPIRATION 

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“We Love Our Location & You Will Too”

Golden Beach is a timeless place,

Enjoy! Live acoustics from resident local artists every night of the curated plate from 5-8pm

- 5 COURSES 5pm til 8pm arrive from 4:30pm onwards,

1ST COURSE // PRAWN COCKTAIL PineCo pineapple + Good Harvest Avocado Salsa + Pico de gallo + coriander ginger lime dressing + freshly peeled Mooloolaba king prawns + house made cocktail sauce + fresh zesty organic lemon

2ND COURSE // AN ELEGANT PAIR OF FRESHLY SHUCkED COFFIN BAY OYSTERS LATHERED IN LOCAL SUSTAINABLE BEECHTREE DISTILLERY DIRTY GIN & TONIC + OLIVE JUICE + LEMON ACCOMPANIED BY OUR COMPLIMENTARY HOUSEMADE SPICY MIGNONETTE SERVED ON A CREST OF ROCK SALT & PUMICESTONE PASSAGE SAND + MELALEUCA LEAVES FROM THE TEATREE STAINED LAGOONS ALONG THE SHORE LINE OF THE PASSAGE

Cocktail / BEER / WINE on ArrivAL - CHOOSE 1. HOUSE WINE NZ TITIRA SAUVIGNON BLANC HOUSE SHIRAZ MOUNTADAM BEACHTREE GIN & TONIC / SODA / LIME Golden Sunrise COCKTAIL ON TAP / noosa heads LOCAL LAGER & MORE

3RD COURSE // CROQUETTE GF - SALMON , LOCAL WILDCAUGHT MACKEREL , DILL , pickled gherkins, potato, shallots , mustard seeds served w/ lemon dill caper butter sauce

4Th course // Pan fried LOCAL FISH OF THE DAY supplied by DANIEL STREET seafood market w ghee Roasted Fennel & Seasonal VEG + herbs supplied by Caloundra Fruit & Veg MARKET w/ Lemon Cream & Parsley oil GF

5th COURSE MALENY DAIRIES SORBET & GELATO GF VEGETARIAN OPTIONS AVAILABLE ON REQUEST

VEGETARIAN OPTIONS AVAILABLE EMAIL CHILLCAFE89@GMAIL.COM

*** GUEST SPEAKERS - local producers involved ***

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CHILL has been operating for over 7 years by Father & Son ‘David and Ashley Deambrogio, established in 2015 and since then has built a reputation as one of Caloundra’s favourite places as well as the locals go-to. We are a locally family owned & run Cafe, Restaurant, Bar. As a quality driven business our priorities are sourcing & hand picking the best produce possible via local vendors fruit/veg, butchery, seafood outlets & more. Serving genovese Italian coffee daily. Everything on our menu is prepared & made fresh in-house. We offer a simple yet complex contemporary dining experience accompanied by dishes packed with flavour, fresh ingredients & made with love by our talented team of 5 chefs.

Watch the sunrise & sunset with us.

And everything in between, from our airy open deck with a 360 degree uninterrupted panoramic south pacific ocean views of kings beach, bribie island, pumicestone passage + tide changes + native bird life + water sports + beach goers & more we are located in a small fishing + tourism town on the south east coast of Queensland, Australia.

Chill Cafe 89 offers a relaxed, family-friendly, rustic setting with a sea breeze. The Restaurant deck seats up to 80 people, indoor and outdoor dining options as well as the capacity for events.

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OYSTERS IN THE PASSAGE

Navigator and explorer Lieutenant Matthew Flinders called what we know now as Pumicestone Passage the “Pumicestone River”.

He was travelling in his boat the Norfolk when he wrote in his log:

“Pumicestone River affords good anchorage for vessels not drawing more than 12 feet (four metres) of water. Though the soil is poor and sandy, the country is covered with good timber.”Flinders traversed Glass Mountain Creek in July 1799 and was probably the first European to set foot on Bribie Island. He had been despatched from Port Jackson Sydney Town to examine Lt James Cook’s Glass House Bay as it was called. It would be another 23 years before Pumicestone River was found to be a passage. in 1881, Sam Leach established a holding of 40 acres (16 hectares) on the north banks of Bells Creek where it meets Pumicestone Passage. Further along, James Campbell’s Rafting Grounds were not far from the junction of Coochin and Mellum creeks which flowed into the passage. This was where the timber town of Campbellville once stood. Caloundra as it was sometimes known. It was a charming little township where prior to fishing and oystering, the business of timber getting was the first industry. There was a lime burning centre aswell.1910, Moreton Bay Oyster Company’s James Clarke had numerous oyster leases on the banks and near the islands along Pumicestone Passage. Big mud oysters were once common in the passage and sometimes you would find pearls in them. Eventually the waters got to warm for farming. Nowadays when the sand moves around in the passage you can see the remains of the oyster farms between bribie island and the esplanade.

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Ocean-Caught MOOLOOLABA Cooked King Prawns

: Savor Coastal Perfection. 

Indulge in a true maritime feast with our Ocean-Caught Cooked King Prawns, fresh from the esteemed waters of Yamba/Mooloolaba:

Proud Provenance: Directly sourced from the bountiful

coasts of Yamba/Mooloolaba, our King Prawns carry the essence of these renowned seafood havens, promising an unparalleled quality and flavor profile. 

Convenient Luxury: Expertly cooked and ready to serve, these prawns offer a taste of oceanic opulence at your convenience, perfect for any occasion that calls for a touch of elegance.

Nutritional Delight: Brimming with protein and vital nutrients, they're a delectable way to complement a healthful diet without compromising on taste.

 Versatile Elegance: Their sweet, robust flavor and tender texture are ideal for a diverse range of culinary creations, from sophisticated starters to decadent main courses.

 Elevate your meals with the coastal charm and exquisite taste of our Yamba/Mooloolaba Ocean-Caught Cooked King Prawns, a culinary delight in every bite.

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BEACHTREE DISTILLERY “For thousands of years, Indigenous Australians have been using native Australian flora as part of bush tucker. This includes extraordinary botanicals. Not only are native Australian botanicals bursting with tasty flavors, but they also provide many health benefits for us too. Often referred to as ‘superfoods’, they contain tons of vitamins, minerals, and phytonutrients.

Australia’s Citrus Gin: A Wild Botanical Fusion.

Handcrafted in Australia, this unique blend of organic juniper berries, lemon myrtle, cinnamon, cardamom, and vanilla creates a smooth, aromatic experience. Savour the taste of the land down under!

Handcrafted in small batches at our distillery, Koala Gin perfectly complements a Sunday Sesh during a hot Aussie summer.

Using these native botanicals, along with classic gin ingredients such as juniper berries, is a no-brainer. Our base spirit used in our tasty gin and vodka is made from certified organically grown sugar cane.  No pesticides, no chemicals and harvested with sustainable practices. This is not only kinder to your body and the land, but also creates a cleaner, crisp and smoother spirit.  P.S. It is naturally gluten-free. Our native botanicals are grown on country; and sourced using ethical and sustainable methods. Beachtree’s base spirit is made from certified organically grown sugar cane, which are harvest with sustainable practices and without the use of pesticides or chemicals. In addition, our distillation and production process happens at our site. Our waste is minimal: we only produce bio-waste, which goes back into the earth. We are committed to giving back to the land that gives to us – meaning that quality, love and care exist in every single drop. We are a small batch artisan distillery who work closely with Indigenous businesses, harvesters and growers in our supply chain. Through this commitment, we aim to create a positive impact on First Nations businesses and communities.”

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PINECO GLASSHOUSE

PINAPPLE FARM

From Catherine, 2nd Generation Farmer. “All of our pineapples are grown on our sunshine coast farm where we ripen our original Hawaiian variety of pineapples longer on the plant until they are a golden yellow so you have the true original sweet pineapple taste like your grandparents enjoyed back in the 1960's.”Dad John Winterhoff who started the farm with my mother back in 1962, he is still on the farm guiding everything I do.”

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ORGANIC CERTIFIED SPRAY & CHEMICAL FREE “GOOD HARVEST”AVOCADOS

It’s our passion and nothing makes us happier than being able to feed our community weekly.

At Good Harvest Organic Farm we grow, pick, pack and deliver organic produce from our farms at Woombye, to your table.

We also work with other organic growers to bring you the best of the harvest each week.

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COFFIN BAY OYSTERS PAIRED W LOCAL GIN 

Coffin Bay Shellfish is a family owned oyster farm that has been operating on the Eyre Peninsula in South Australia for 30 years. Founded by Glyn & Pam Owen in 1991 Coffin Bay Shellfish has moved to the next generation owned and operated by brothers Todd & Chad Owen since the mid 2000's. In 1989 Glyn and Pam Owen were operating a small building business in Port Lincoln and a long time friend, Gary Olds approached them about diversifying into oyster farming in Coffin Bay and they apply for an aquaculture lease in Mt Dutton Bay (in the Coffin Bay Waterways). Due to financial restraints the lease was developed at weekends with the help of their 3 children. After 3 years the Mt Dutton Bay lease doesn’t prove to be very lucrative due to only producing fat oysters for 3 months of the year. With 4 other oyster farmers they applied for a research and development lease in Port Douglas Bay, which is an outer bay in the Coffin Bay Waterways.

This area was always thought to be too rough weather for oyster farming. Within 2 months it proved to be viable in both fattening and structurally. The 5 farmers applied to PIRSA for a 10 hectare lease each. However 6 years was spent in court, fighting environmentalists and other oyster farmers. Eventually a deal was brokered and the leases were granted. In 2000 the 5 oyster farmers bought 500 acres of Horse Peninsula and an Aquaculture Zone was created. This gave the farmers access to both Mt Dutton Bay and Port Douglas Bay. Over the next 2 years individual sheds with connecting roads, power, water and communal chiller rooms were built. The business had 10 extremely good years of sales which resulted in the expansion of sheds and new equipment being purchased. and Pam Owen started farming using the rack and rail system with 2 pillow baskets on wooden sticks which rested on the racks and secured with rubber rings.

In 2010 the long line system was adopted which uses 4 wires, 100m in length, strung from posts with several clips at different heights. The oyster bags hang on clips from the wires which can be changed in height according to tide, weather and management requirements. This allows the waves to rumble the oysters giving a clean and even shape.In 2014 Glyn and Pam invoked succession and Coffin Bay Shellfish was taken over by Chad & Todd Owen and Todd is appointed farm manager with Glyn & Pam involved with administration and maintenance.

In 2016 POMS (Pacific Oyster Mortality Syndrome) was discovered in Tasmania and PIRSA shuts the SA borders for spat importation. Industry continues with farming and sales using stock already on farm. Hatcheries are setup in South Australia but it takes 2-3 years to get reliable spat production available to SA growers. 2019 there is limited sales as growers play catch up. Coronavirus pandemic spreads to Australia and eastern seaboard markets are shut down. This means our wholesalers reduce their buying.Todd, Pagan, Chad, Sarah, Glyn and Pam discussed our options as a family and made the decision to create a website integrated with an online oyster shop - selling direct to the public. Family, friends and acquaintances were contacted around Australia and we asked them to venture into unknown waters with us all. April 2020 we had 6 distribution points set up around Australia for our pop up locations. Halfway into 2021, we are sending to 21 locations Australia wide. 

JOIN US FOR THE CURATED PLATE 2024 BY CHILLCAFE 89 

89 ESPLANADE GOLDEN BEACH 

HOURS: 5am - 2pm mon to thurs 

5am - 9pm fri to sun 

live music 5pm - 8pm