Gold Coast Lawn Bowls Club has chosen local catering couple chef Craig Johnston and his wife and business partner Lucy to open a revamped food offering, The Bowlo Bistro, inside its Broadbeach Waters venue. Craig, once the InterContinental Hotels Group’s youngest-ever head chef, and former Gold Coast Entrepreneur of the Year Lucy, also operate hire company TCLH, which specialises in labour and remote catering and camp management services.
The offering by the local couple in the freshly refurbished venue, which replaced an existing Asian restaurant, offers a modern Australian bistro menu. The couple jumped at the chance to create a community-focused bistro when the long-standing Malaysian restaurant vacated the space.
“We are passionate about food and hospitality,” the couple says. “We believe that dining out should be an experience that engages all the senses, from the aroma of freshly-cooked meals to the ambiance of a cosy restaurant.
“That’s why we put so much effort into creating a space that feels like home, where you can relax, unwind, and savour every bite.”
The menu focuses on dishes with wide appeal, using fresh, high-quality ingredients that are sourced from local suppliers and farmers wherever possible.
Starters include salt & pepper squid and spicy buffalo wings, pastas include chicken penne rose and meats from the grill vary from a Black Angus rump to Sanchoku wagyu striploin.