The Sunshine Coast’s newest venue, which is “different to anything seen here before”, has its sights set on an anticipated opening very soon.
Set among the leafy Noosa Valley, The Doonan draws inspiration from the popular Sandstone Point Hotel, The Farm at Byron Bay and The Grounds of Alexandria in Sydney.
The family-friendly venue – located on a two-hectare property – will bring a locally inspired paddock-to-plate experience, with a touch of Italian flair plus plenty of green spaces and bars for visors to enjoy.
Branching off the original building that was constructed in 1990 and once housed a German restaurant, The Doonan will bring delicious food and craft drink to a lush nursery-like setting.
Speaking with Sunshine Coast News, the Comiskey Group director Rob Comiskey said The Doonan was about six weeks off opening, with doors expected to open in early March.
The Comiskey Group is behind the successful Sandstone Point, Eatons Hill, Beachmere and Samford hotels.
It has also revealed plans for a $35 million development in Aura and a 150-hectare festival site south of Caloundra called Coochin Fields.
“We are only about five to six weeks out from open so it’s coming together pretty well,” he said.
“It’s a very different style of venue to what the Sunshine Coast is probably used to.
“It’s on a big block of land, almost two hectares, and it has almost a hectare of play area for kids to kick a football or play a game of cricket on the grass.
“The venue – I describe it like the Sandstone Point, The Farm and The Grounds of Alexandria had a baby.
“I think when people see it open they will really see how special we’ve made it.”
The Comiskey Group purchased the property in 2006, with the $6m project a “long time coming” after initially being rejected by Sunshine Coast Council in May 2019.
After appealing the rejection, the Planning and Environment Court overruled the decision in July 2021.
Partnering with Noosa locals and hospitality veterans Josh Jones and Neville Allen, Mr Comiskey said the menu would incorporate locally grown produce with an extensive cocktail list inspired by botanicals grown onsite.
“It really is something a bit more than your local pub,” Mr Comiskey said.
“It is a hotel and it has a pub licence, but when you come here you wouldn’t know if you were eating in a cafe, a nursery or a pub.
“It is very outdoor-orientated and we have thousands of plants being planted at the moment by two full-time gardeners.
“The theme is all along that nursery line. So, you can come and eat in the abandoned potting shed and eat in a real greenhouse.
“A lot of the food is grown onsite here as well as locally sourced. We have our tomatoes from Noosa Reds, right across the road, and we are looking at ways to incorporate them into the menu.
“We’ve put in a full pizzeria and a gelato station, and there will be multiple bars and a cocktail bar.”
The Doonan had an ethos of reuse and recycle when choosing materials to bring the venue to life.
Mr Comiskey said the building would keep its unique exterior and landmark red roof.
“We have a unique and striking building built in 1990 and we decided to embrace it and make it part of the overall development and the venue grows out of that,” he said.
“We have recycled bricks out of Sydney from six buildings that were knocked down that we had cleaned up and brought here.
“We also have a bespoke, custom-built playground that has been hand-built and hand-designed.”
The property will also be available for functions and home to a cellar door stocking beers, wines and spirits with a focus on locally produced liquor.
The Doonan is at 6 Beddington Road and Mr Comiskey said it was currently hiring staff to fill 70 jobs.
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