A new rooftop restaurant and bar will boast modern Australian dining with expansive views.
Sully’s Rooftop is set to open atop the landmark 12-storey Avani Mooloolaba Beach Hotel – the Sunshine Coast’s first full service hotel – on May 11.
It’s expected to be a destination for long lunches, sunset cocktails and evenings overlooking Mooloolaba and the Pacific Ocean.
Marky Godbeer brings an international career spanning Michelin-star kitchens, luxury lodges and leading Australian hospitality venues.
He trained in a Michelin-starred restaurant in the United Kingdom, later working as head chef on luxury yachts in the South Pacific before relocating to Australia where, prior to The Calile Hotel, he held roles at Longitude 131° at Uluru and Silky Oaks Lodge in the Daintree Rainforest.
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Now located on the Sunshine Coast, Mr Godbeer will bring his expertise to Sully’s with a menu centred on modern Australian cuisine shaped by seasonal produce and local seafood.
At the heart of his approach is a focus on ingredient-led cooking and a relaxed dining style designed for sharing.
“Cooking has always started with curiosity for me,” he said.
“When you really look at an ingredient you realise how many different directions it can take you. It’s a truly creative process and sometimes the best dishes are the simplest: two or three components done really well.”
The menu at Sully’s will reflect the region’s rich food landscape, drawing inspiration from the Sunshine Coast’s network of trawlers, farmers and artisan producers.
Mr Godbeer describes his culinary style as “cheeky, calculated and zero-waste,” combining playful ideas with a disciplined approach to ingredients and technique.
“I like creating dishes that spark conversation,” he said.
“Something that feels familiar but with a twist – the kind of food that makes people want to order another plate for the table.”
For Mr Godbeer, the goal is to create a dining experience where guests can settle in, explore the menu together and let the evening unfold.
“I want Sully’s to feel social,” he said. “The kind of place where people order a few dishes for the table, talk about what they’re eating and end up staying longer than they planned.”
That philosophy is reflected in the structure of the menu, which will encourage grazing and shared plates alongside more substantial dishes, allowing guests to shape their own dining experience depending on the occasion.
As Sully’s prepares to open, Mr Godbeer is also exploring the offerings from local Sunshine Coast farmers, fishers and producers, gradually building relationships that will help shape the restaurant’s produce-driven menus.
Sully’s is designed by Luchetti Krelle.
The 300-seat venue is organised across a restaurant, cocktail lounge, event space and open-air terrace, and takes its cues from the pace and character of the Sunshine Coast.
The material palette leans into sun-faded tones, natural textures and coastal planting.
The layout is anchored by two distinct zones – one lighter and cooler in tone, the other warmer and more intimate – with lighting and materiality used to guide the mood as the day progresses.
Iain Guthrie has been appointed as venue manager and will lead the front-of-house experience, drawing on his time within Merivale’s Establishment Precinct, one of Australia’s most recognised hospitality environments.
