AVVIA Restaurant is a relaxed yet stylish restaurant situated on the corner of 23rd Avenue and the Gold Coast Highway, Palm Beach. We combine fantastic fresh food with a friendly approach to dining and idyllic beachside scenery. The name is an acronym for A Very Vivacious Intimate Atmosphere.

Husband and wife team Eddie and Cherie Uzan both having developed a passion for cuisine, knew they wanted to combine the love of the Gold Coast with the elegance of fine dining. Every service at AVVIA we have pleasure to translate those passions into a memorable experience that is both personalised and intimate. Through high quality ingredients, innovative recipes, and superb service, AVVIA offers consistently new and exciting flavours in an atmosphere of comfort and style.

Ehud “Eddie” Uzan was born in Israel, his father Israeli, his mother French, and grew up in a family where preparing and eating good homemade food was ingrained at a young age. Eddie is well known and respected in the restaurant community as he has been active in kitchens throughout the world. He has been a chef for many years and an active surfer since he was in grade school. He is noted chef and personality Ehud Uzan, owner of AVVIA Café Restaurant. The food is noted for its simplicity, clarity of flavours and use of local ingredients, with many sourced at the very abundant local Farmer’s Market and privately sourced from local growers.

In addition to his talents in the kitchen, Eddie is known for his second passion … surfing. He has earned the title “The Surfing Chef.” Eddie has expanded on his very European upbringing travelling the world working in New York, Boston, San Francisco, Hawaii, Tex Mex in the southern United States as well as Japanese and Canadian food. 5 years ago the tides brought Eddie to Australia, working at Tetsuya’s in Sydney before establishing Babalou in Kingscliff. He has now settled at AVVIA or ‘a new beginning’ in Italian.

AVVIA offers a warm, unpretentious ambiance that keeps the spotlight on its food. Chef Ehud works daily to keep the food as he describes it …’with fresh, locally sourced produce, meats and seafood all prepared with care from the kitchen and combined with robust portions. “We use the same quality of products and care in preparation in the AVVIA kitchen as I do for my own family at home.”

AVVIA Philosophy:

Our food is made with the best ingredients we can find in our area: cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks and roots, local fish, seaweeds and coastal grasses, pastured meat, poultry and eggs from small farmers. These are the flavours of this place.

The process of finding ingredients and transforming them into cuisine are not separate events, but one continuous action, constantly informed by cultural expectations and new ideas. We brine, cure and smoke, as cooks have been doing for thousands of years, but we also embrace modern cooking techniques. Our dishes are animated by flavours and textures both familiar and strange.
All of the sauces and stocks used in the cooking and the desserts are made from scratch, you can see, taste, and smell the passion on the plate.

AVVIA is proud to be offering Israeli wine (which we import ourselves) from Eddie’s hometown of Katzrin. The high altitude and volcanic soils enhance the characteristics of these truly remarkable wines, unavailable at any other restaurant in Australia. For the complete experience, try a ‘wine flight’ where you can sample 3 of the Israeli wines for $16.

AVVIA is fully licensed between the hours of 10am – 11pm with BYO wine available on Wednesdays with a corkage fee of $4.50 per person.

Functions/Events at AVVIA

Our restaurant is also available for functions and special events, whether your party is for 10 or 100, we can cater a menu to suit your needs, with many gluten free, vegan and vegetarian options available. Whether you’re getting married or celebrating a special birthday or engagement AVVIA can tailor a package to suit your needs. Please also find attached a copy of the current A La Carte and sample function menus.
Being a small business we like to give back to our local community and each year we host a fundraising event for the Currumbin Wildlife Hospital Foundation. With performances by local musicians, roving wildlife and raffle and auction prizes, last years’ event raised over $6000!

We also offer a fantastic tapas afternoon every Sunday between the hours of 2pm-5pm, with tasting plates designed to share, cocktail specials and boutique local craft beer, the perfect way to soak up the afternoon rays on the deck overlooking the ocean!

Our High Teas feature homemade sandwiches, fresh scones with jam and cream and desserts prepared by Eddie and his team of tireless chefs. All for $24.90 the high tea includes a freshly made Toby’s Estate Coffee by the best baristas on the Gold Coast!

AVVIA’s opening hours:

Monday and Tuesday
6am – 3pm (Breakfast 6am-11am, dessert & coffee 11am-12pm, lunch 12pm-2pm, dessert coffee 2pm-3pm)
Wednesday to Saturday
6am – 11pm (as above, with dessert & coffee until 6pm, dinner from 6pm-9pm)
Sunday
6am – 5pm (breakfast 6am-11am, dessert & coffee 11am-12pm, lunch 12pm-2pm, tapas 2pm-5pm)

Please phone us on 07 5520 2668 for more information or to reserve your table.

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