4 The Esplanade
Surfers Paradise QLD 4217
+61 7 5503 5500
I’ve been wanting to try the ribs at Sydney institution, Hurricane’s, for the longest time. Unfortunately, time constraints usually mean that I could never squeeze in a Sunday session there (too many other restaurants to visit, you see). Thus, when I heard that Hurricane’s had opened their flagship Queensland restaurant in the heart of Surfers, I got Marty to make a late dinner booking the night I was to fly into the balmy Gold Coast.
Nestled on the first level of Soul Tower, Gold Coast’s second tallest building, Hurricane’s is a spacious 300-seater restaurant overlooking the beach. It was Wednesday night in Surfers; the schoolies hadn’t quite arrived and the whole area was a construction site so there weren’t many people wandering about. Inside, however, was a different story.
The restaurant was more than half full, with mostly locals making up the numbers though there were a couple of tables full of Japanese tourists (what, Japanese people still visited Goldie?).
The fit-out screams out raw and industrial – kind of like inner-city Melbourne or Sydney. It was hard to believe you were in Surfers. The faux chandeliers made out of bare light bulbs, however, added a bit of warmth as did the homely services we received from our waitresses throughout our meal.
Marty loves his cocktails and he’s a bit of a fake German so I wasn’t surprised when he ordered the Black Forest. Although Marty has a sweet tooth, even he found it really sweet – think slushie pump cocktails.
I stuck to a glass of Cab Sauv just because I didn’t feel like a cocktail. The cocktail list wasn’t terribly remarkable but I did muster a smile when I saw the Queensland Iced Tea with its ingredients being Cointreau, lemon, mint sugar, ginger beer and Bundaberg rum (of course).
Onto the food! Marty decided to give both the beef and pork ribs a go, along with monkey gland sauce ($2.50) on the side. I just went for half a rack of pork ribs with mushroom sauce ($2.50). We were both given the option to have either chips or baked potato with our ribs and obviously, we chose chips.
We decided that both ribs were very good but not the best we’ve had. The meat on both were tender but they weren’t exactly falling off the bone. The beef ribs were on the sweet side and the pork ribs, while better, were not as good as the ones we’ve enjoyed at Mike’s Kitchen and Squires Loft. For one thing, both Mike’s Kitchen’s and Squires Loft’s ribs have more meat and sauce on them. The ribs at Hurricane’s also suffered from a lack of tanginess that I’m used to. Marty even went so far to say that the ribs had a bit of an industrialised Lonestar feel to them. I’ve never been to a Lonestar restaurant so I couldn’t make a fair comparison but in all honesty, I couldn’t see what all the fuss was about…
In saying all that, the ribs were still good. ESPECIALLY with the mushroom sauce. I can honestly say that Hurricane’s makes the best mushroom sauce out of all the steak houses we’ve been to. It is THAT good. The monkey gland sauce wasn’t too bad either – what’s monkey gland sauce? It’s a South African sauce that’s sweet and chutney-like; no monkeys were harmed in the making of this sauce (at least none that I know of). It was delish but oh my, nowhere near as good as the mushroom sauce! Part-Campbells canned mushroom soup (but in a good way, of course) and part-creamy garlic, we pretty much licked the whole tub clean.
Even though our minds weren’t blown, we still had a lovely meal. After all, great service, excellent views and super-friggin’-awesome mushroom sauce made up for the fact that the ribs weren’t excellent. On the night, I wasn’t sure if it was because I was expecting too much (thanks a lot, friends) or if the ribs are actually a lot better in Sydney. My friend later told me that she reckons the Sydney restaurants aren’t as good anymore so maybe it’s an organisation-wide thing.
In saying all that though, Hurricane’s definitely deserves a spot in the heart of Surfers Paradise because goodness knows that this area needs a bit of a foodie revamp. With a bit of Sydney style rolling in, hopefully we’ll see an overall increase in quality dining once all the construction work is complete.