The grill is firing, fresh sashimi is sliced to order, and QT Gold Coast’s signature marketplace restaurant Bazaar has officially returned. Bringing a refreshed interior palette, updated furniture, and an expanded lineup of live culinary stations, the venue re-emerges with its open marketplace concept placed front and centre.

Operating as part open kitchen and part interactive marketplace, Bazaar brings cooking directly into view. Chefs work within arm’s reach of diners, preparing seasonal dishes made to order using produce sourced from local and regional Queensland suppliers. From daily prep to plate presentation, sustainable sourcing guides the kitchen's operations across every station.

General Manager of QT Gold Coast, Stephen Morahan, highlighted the significance of welcoming guests back into the re-imagined Surfers Paradise venue:

"Bazaar has long held a special place at QT Gold Coast, so welcoming guests back through the doors is an incredibly exciting moment for our team. We’ve kept the abundance, discovery and personality people know and love, while giving guests even more ways to connect with our chefs, our local producers and the food in front of them. Whether it’s a familiar favourite or your first time around the marketplace, there’s always something new to discover."

Interactive Stations and Seasonal Flavours

Action defines the expanded lineup of live cooking stations throughout the marketplace. At the dedicated grill, chefs fire premium Australian seafood and steaks to order over open flames. Inches away, fresh sashimi is sliced to order, while pasta receives its final toss inside a hollowed wheel of Parmesan cheese.

A reinvention of san choy bow brings a crisp, textured element to the menu, combining diced prawns and A-grade sashimi inside fresh lettuce cups. Nearby, a meat station displays premium cuts prepared by the kilogram and sliced to order for guests.

Nourishing options run throughout the marketplace for diners seeking lighter or whole-food choices. At the CocoWhip station, morning service pairs the soft-serve with fresh berries and granola, before shifting in the evening to a build-your-own setup complete with lollies and sweet toppings. A new frozen yoghurt station offers customizable toppings, while the breakfast spread features made-to-order omelettes and fluffy pancakes flipped fresh before guests.

Behind the bar, fresh fruit is muddled into spritzes and handcrafted cocktails, alongside barista coffee, fresh juices, and a self-serve soft drink fountain. Seasonal collaborations with regional producers keep the marketplace lineup constantly evolving alongside culinary trends.

Tommy Watkins and Dan King at Bazaar QT Gold Coast

The Bazaar Team & The Vision

Guiding the culinary direction is newly appointed Head Chef Tommy Watkins. New Zealand-born and Gold Coast-raised, Watkins completed his apprenticeship under Laurent Griffen before developing his craft alongside Shannon Bennett, Jacques Reymond, Paul Froggatt, and Trent Dawson. His cooking emphasizes bold flavours, seasonal direction, and strong partnerships with local producers.

Watkins collaborates alongside Executive Chef Greg Benney, Venue Manager Rowan Clark, and Head Pastry Chef Dan King. Bringing five years of experience as Production Manager for pastry chef Adriano Zumbo, King applies technical precision to the venue's dessert creations. His work earned industry recognition in 2024, when he was named Chef of the Year at the QHA Awards for Excellence.

To guide diners through the re-imagined space, Bazaar has introduced a hosted Wayfinder experience. This walk-through tour introduces guests to each station, explaining the origin of ingredients, the regional suppliers involved, and the culinary methods behind each dish.

Family dining is accommodated through the Kids Eat Free offer for children aged 12 and under. Guests wishing to pair their dining experience with a stay at QT Gold Coast can book the new Stay Longer. Feast Larger. package.