Loosely translated to mean ‘home’ or ‘leader’ – both of which are fitting in this instance – TOKOH has reimagined the entire process of dining, from the moment you step foot inside the space, to the moment you leave, full, happy and perhaps a little bit tipsy. The exciting new venue is the handiwork of Lachlan Cuskelly and Madeleine Norton, who are no strangers to Gold Coast hospitality, having worked at a number of the city’s best before taking the helm at Panchos in Mudgeeraba as well as Suzy BBQ in Burleigh Heads.

Joining them on the journey is Kaden Pool as operations manager, who brings a wealth of experience managing and opening restaurants across Europe, head chef Mario Georgiou, who is a French-trained chef and has worked around the world in Paris, London, Sydney and Shanghai. Mario will be joined by Rodrigo Martins, who was formerly a sous chef at Paper Daisy.

Between them, they’re bringing a new style of hospitality to the Gold Coast that is unlike anything we’ve experienced before. “Inspired by our cherished memories of gallivanting across the vibrant Gili islands, indulging in Jakarta’s colourful street cuisine, and hopping from one bar to another in Canggu, we infuse our flavours and textures with the spirit of these remarkable journeys,” Kaden says.

The entire TOKOH experience is intended to feel like you are attending a dinner party at a home, rather than a restaurant. As such, the space has been designed to act like a home, in the back corner you’ll find the ‘living room’, which is affectionately being referred to as the disco vinyl red room. Fitted with plush banquettes, this will be for the folk who are keen to kick back and really lean in to the evening. There’s no bar to speak of, there’s a kitchen island bench that boasts bar seating.

Unlike conventional bars, there’s no bartender shaking cocktails in front of guests, no back bar, speed rack or sink. Instead, there’s custom pre-batched drinks served in bespoke glassware, served at the precise temperature to ensure the viscosity, acidity and flavour is absolutely perfect. “We’re taking a culinary approach to drinks, if you design a bar like every other bar, that’s what you get. Kitchens, on the other hand, no two are the same,” Kaden says. “By eliminating conventional fixtures and sight-lines, we strip away distractions, allowing you to fully engage in the present moment, encourage unscripted moments and forge authentic connections.”

The succinct drinks list features a clutch of curious Indonesian-inspired cocktails such as the Cumin Seed (tequila, grapefruit soda and cumin seed) and Pandan (Pandan spirit, Holy basil, ginger vinegar). If your table is up for a little fun, order the Danger Marg Roulette, which is a round of two-sip margs where one has a dash of ghost pepper. The catch is that the whole table has to be on board.

Those who have been to Bali will find familiar flavours peppered across the menu with the likes of rendang, sambal, nasi goreng and, of course, Bintang beer, but let’s get one thing clear – you’ve not had TOKOH’s version of it. When it comes to the menu, the food offering is rooted in the celebration of fresh, local produce, with a resolute focus on flavour-forward creations that leave an indelible impression – think ‘Sardines on Crack’, charcoal skewers with a smoky chicken-skin crumb, fancy tuna-filled sandos alongside the Ikan curry, snapper fillet, fish-head curry sauce, fried-sambal matah and peanut mix. “We’re delivering familiar flavours in an elevated way,” Kaden says. In true Indonesian style, there will be no knives required, just a fork and a spoon.

TØKOH is now open! Skip over to our Stumble Guide for opening times. 

This article was written by Jade Quinlivan from The Weekend Edition.