A prominent Sunshine Coast restaurateur is poised to open a new eatery near the beach.
The Tony Kelly Restaurant Group (TKRG) will unveil Playa Mexican at Bokarina Beach in mid-September.
The venue promises a fresh, coastal-inspired take on authentic Mexican cuisine, with bold flavours, local ingredients and a lively atmosphere.
It is spearheaded by TKRG director Tony Kelly, alongside business partners including executive chef Harry Lilai, general manager Luke Stringer and restaurant manager Isaac Saunders.
It’s expected to build on the success of the group’s other Sunshine Coast venues Bocca Italian, Market Bistro, Market Wine Store, Spero, Rice Boi, Giddy Geisha and Piggyback.
Want more free local news? Follow Sunshine Coast News on Facebook, LinkedIn and Instagram, and sign up for our FREE daily news email.
Mr Kelly said the restaurant, within Seanna Residences, is set to become a destination where food, architecture and atmosphere come together.
“We’re bringing the spirit of Mexico’s coastal marisquerias to Bokarina Beach,” he said.
“Playa Mexican is about bold, fresh flavours and a fun, relaxed, welcoming vibe that invites everyone to come together, share great food and enjoy the Sunshine Coast lifestyle.”
The restaurant will be open daily from 11am.
The menu features house-made tortillas, seafood-forward share plates and more.
A standout includes the boneless barbecue chicken, served with pineapple butter, pickled pineapple, scallion oil and fresh tortillas.
“We love the complexity and vibrancy of Mexican cuisine,” Mr Lilai said.
“At Playa, we’re drawing on the heart of traditional flavours and reimagining them through a more modern, coastal lens: fresh, layered and full of flavour.”
The drinks list includes tequila and mezcal, curated and served with sangrita. A cocktail offering centres around the margarita in all its iterations.
The restaurant was designed by Kristen Calle of Cab Roto. Playa is the fifth venue that Cab Roto has delivered for the TKRG.
The design features layers of timber, stone and woven finishes, with a palette inspired by the ocean and desert. The venue draws subtly on Aztec and Mayan influences.
With capacity for almost 300 guests across its indoor dining space, outdoor terrace and stand-alone bar, Playa can accommodate casual drop-ins or long lunches.
“We wanted Playa to feel like a restaurant you might stumble across in Tulum or Baja, a space where people can feel the energy of Mexico while enjoying the best of the Sunshine Coast’s produce and coastal charm, where the food is so good you forget the time,” Mr Stringer said.
The idea for Playa was sparked by a desire to bring fresh, produce-led Mexican dining to the Sunshine Coast. The vision was sharpened by a recent culinary research trip to Los Angeles, where the team explored some of the city’s most progressive Mexican restaurants.
They returned inspired to create a venue that honours the traditions of Mexican cuisine while celebrating the vibrancy and quality of Australian ingredients.
