Built on Grit. Driven by Craft.
The Glenelg Public House was built for people who know what they want.
Inspired by the working-class craftsmanship of the 1930s, an era when tradespeople took pride in their work and shortcuts simply weren't an option we set out to create something Mermaid Beach was missing: a venue that takes its food and drink as seriously as it takes its guests.
We're built on a simple idea: honest food, prepared well, served without pretension. Our menu showcases the best of Australian beef, spanning the full range from the Award winning Mayura Station chocolate-fed Wagyu tomahawk to a grass-fed eye fillet sourced from the pastures of Victoria, every cut chosen for provenance and flavour, nothing else.
Whether you're pulling up a stool at the bar or settling in for a long table with the people who matter, you'll find the same thing every time: a team that knows their craft and doesn't make a song and dance about it. Cocktails made with intention, service that's warm without being performative, knowledgeable without being pretentious, confident without the ego.
Every detail from the music to the menu has been considered. Nothing here is by accident. Hospitality without ego. Food without shortcuts.
OUR VALUES
Authenticity - No BS. Just honest food, honest drinks, and a team that genuinely cares about getting it right.
Craftsmanship - From the kitchen to the bar, we bring knowledge and precision to everything we do. Great things take time and we're not in a hurry.
Unapologetic Quality - Big flavours. Big personality. We don't water things down - in the glass or on the plate.
Community - We know our regulars, we welcome newcomers, and we take pride in being a place worth coming back to on the Gold Coast.
The People Behind the Plate
We're a team of people who are obsessed with getting it right - every service, every time. Knowledgeable, direct, and always with an eye for the details. We take our craft seriously, but we know when to have a laugh.
Meet our Executive Chef
Drew Wilson
Drew Wilson has spent his career chasing great food and the kitchens that make it. Starting with Sydney Restaurant Group across venues including Ripples Milsons Point, Aqua Dining and Ormeggio, he built his foundation on quality produce, precision and the belief that hospitality is, at its core, about people.
From there, Drew took his craft to Singapore, leading the kitchen at Moosehead Grill & Bar and helping open the acclaimed Maggie Joan's. It was here, cooking over a Josper grill with exceptional Australian and European beef, that his obsession with fire-focused cooking and great ingredients truly took hold.
Seven years in Melbourne followed, working across premium dining rooms and award-winning, hatted restaurants before Drew made the move to the Southern Gold Coast to open Kirra Beach House as Head Chef.
Today, as Executive Chef of The Glenelg Public House and Paloma Wine Bar, Drew brings all of it to the plate. His cooking is generous, considered and rooted in technique - shaped by every kitchen he's led, every team he's built, and a conviction that the best dining experiences don't need to be complicated. They just need great ingredients and genuine care.
That's exactly what you'll find here at The Glenelg Public House in Mermaid Beach.
