What is Goldtoast?

Goldtoast Supper Club is a unique dining experience, not only about the food but the company and a cheeky bit of adventure. From New York, to London, to Cuba, these secret supper clubs and guestaurants offer an alternative dining experience for those looking for something new, fun and exciting!

Goldtoast was started by Bree and Chloe in December 2011, and is now run by Bree and her merry-band of helpers.

Goldtoast Supper Club is a small popup restaurant with a much more casual attitude, located on the Gold Coast Queensland, with roving premises. Each location is a tightly-wrapped secret and is only revealed after a ticket is purchased. Guests eat from a set menu and are expected to fraternise with other guests who they may not know. Our events enable groups of people (who may not ever meet in day to day life) to sit together in a secret location, have a drink, make new friends, chat away, spin a yarn, laugh loudly and share a delicious meal. It all seems quite fun, doesn’t it!?


 Since late 2011 we have hosted events such as New York Brunch where we dined on Lox Bagels in an industrial estate, Cool Dude Dinner – a banquet of dude food including Pork Rib Sloppy Joes, My Giddy Valentine was a cheesy Valentine dinner, Cantina – cocktails with a four course fresh and traditional Mexican feast of Tacos and Puerco Pibil, A Brunch of Flowers where everything was flavoured by the floral or garnished with petals.

So welcome, nice to meet you!


[established 2011]


The term “Supper club” is enjoying a revival with slightly different meaning – generally a small underground club (often with roving premises which are only revealed to the guests when they buy a ticket), where guests eat from a restricted or set menu and are expected to fraternise with other guests who they may not know.

We don’t have a concrete location, we use whatever space we can get our hands on whether it’s someones house, a hired location or a public place.
We formed Goldtoast Supper Club in December 2011 and hosted our first secret supper in January 2012. So we have been at it for a while now!

Upon arrival you will receive a complimentary cocktail. After enjoying the cheese board and mingling with the other guests, you will be seated for the meal. We don’t rush through the courses as the table is yours for the whole evening (unlike in a traditional restaurant). The structure of the meal will often change; sometimes tapas style, sometimes a three or four course dinner, sometimes something different all together. Whatever the structure you will always leave satisfied! But don’t fret; there is no need to rush off until you’re ready!

Our events are BYO drinks but everything else from chairs to wine glasses we supply!

We send the location out the day before the end, there is often a lot of thought that goes in to this final call. We have to leave it to the last minute often due to surprise weather forecasts and last minute bookings. We do post on Facebook that the text has gone out so if you’re worried you missed it you can also check.

MENU // Crepe Night


Monk’s Secret to Happiness // gin, dom Benedictine, raspberry, passionfruit, bitters, lemon juice & aguafaba.


Cheesy // Manchego cauliflower, ham off the bone, sautéed leeks and extra Manchego Sauce (100% sheep milk cheese)

Fresh // Salad of raw zucchini, baby peas, fresh herbs, lemon juice and spreadable goat’s cream cheese.

Earthy // Roast Swiss brown mushrooms, enoki and kale with a garlic cashew creme and crumbled fetta (made with goat & sheep milk).


Banoffee with a twist // Cajeta (Mexican goat milk caramel) with vanilla cashew creme and banana.

Cheesecake // Lemony Philadelphia cream cheese (lactose free version now available) with Maple Blueberries.

Not Nutella // PANA chocolate hazelnut spread

No Golden Syrup for ANZACS?

As the baking isles remain bare during these first few weeks of COVID isolation, I kept my eyes peeled for Golden Syrup knowing ANZAC DAY was approaching. I didn’t manage to get my hands on any, as I’m sure many are also dealing with, so I decided to try my hand at making it myself with great success!

All you need is water, sugar (I used raw) and a wedge of lemon! I used the recipe on taste.com which was very straight forward.

While experimenting, as they are already egg free, I also made Vegan ANZACS by replacing the butter with coconut oil. Tasted exactly the same.


Early mornings. Wieners. Puppy play dates.

My friend and I finally made it to Wiener Haus and had a vegetarian feast. Iced Coffees from next door at Nook, Ronald’s (with the vegetarian sausage) all round plus Guac-Tots & Cheesy Fries.

Lunch boxes, well breakfast boxes, have been on my mind this week. Trying to find something reusable but not plastic so I can eat my 5am breakfast by the beach and prepare them in advanced. I love these snack packs.

I made this recipe of Chocolate Almond Butter Overnight Oatmeal. I wasn’t a fan of the mashed banana but I will alter & try again.

Ahh I love this.

How good is the seafood pizza from Justin Lane?

I’ve heard eating yee sang (prosperity toss salad) is the best thing about Chinese New Year.

Have a great week!


EVENT // Chinese Sunday Supper

Chinese Sunday supper

With all the excitement of the Chinese New Year, I was intrigued to look deeper into the cuisine from the provinces of China. Although there is an obvious lack of cheese (huge cheese lover here), I found an abundance of rich sauces, fresh greens & braised meats.

Joining us at this Sunday Supper will encourage mingling over a complementary cocktail & share platter then a banquet of Chinese delights & a classic dessert.

Date: 6:00pm, Sunday 18th March 2018
Location: Palm Beach, location revealed on the day of the event. 
$40 donation, all inclusive. BYO welcome.

Dietary Requirements: We happily accommodate dietary requirements when we can, please just check with us before paying :)


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MENU // Mexican Sunday Supper


Mexican Sangria // complimentary cocktail to get the evening started.
Share Platter // Guacamole Tipico (chunky guac), Cebolla morada (pink pickled onions, Quesco Blanco (fresh white cheese made by me) & purple corn chips

Tacos de Guisado // Tacos with four different stews
Tinga de Pollo
Acelgas con Papas
Frijoles Refritos

Served with arroz (rice), tortillas, curtidos (pickled vegetables), quesco fresco (fresh cheese), salsa verde (tomatillo & jalapeno sauce), salsa cruda (tomato salsa), cebolla morada (pink pickled onion), crema & guacamole taquero (smooth guac).

Limones Rellenos // Candied lime with sweet & salty coconut filling
Fresh fruit // served with cajita (goat’s milk caramel) & cinnamon totopos

*subject to change without notice