Bask

Shop 3–4, 218 David Low Way,

Peregian Beach

0431 728 190

Executive Chef: Jack Madden

There is a particular kind of restaurant that understands its own purpose completely. It knows what it is, what it wants to be and who it is cooking for. Bask, tucked into Peregian Village Square on David Low Way, is that kind of restaurant. A menu that changes with the seasons and the sea. A room dressed in white linen and soft tropical greenery. And at the centre of it all, Jack Madden, a chef who has spent two decades learning exactly what matters.

Bask began in Eumundi in 2021, establishing its identity before making the move to the coast. Its first Australian Good Food Guide chef’s hat arrived within eighteen months, with a second following within two years of opening.

In late 2023, Jack relocated the restaurant to Peregian Beach, taking over the Baked Poetry space and opening a new chapter. The move brought more room, a broader canvas and the same commitment to quality that defined the Eumundi years.

With soft drapery and a carefully selected wine list, the space feels simultaneously relaxed and refined. It is the kind of room that invites you to stay longer than you planned.

The village setting gives Bask a different character from a restaurant set apart from its surroundings. Here, a special meal can sit naturally within a coastal day, rather than requiring an entirely separate occasion. There is pleasure in that contrast: the everyday familiarity of the square outside and the attention given to the table within. Bask feels connected to the neighbourhood without disappearing into it. It offers something distinctive while remaining approachable, a place that can become part of someone’s local routine or a memorable discovery on a visit to Peregian. Neither experience needs to feel more important than the other.

The menu is built around what the land and sea can offer at any given moment. Sections named Tempt, Taste, Savour and Linger guide the diner through an evening of building pleasure rather than rigid courses. Tempura zucchini flowers filled with smoked fish mousse. Half-shell scallops with yuzu butter and parsnip crisps. Grilled octopus with limoncello, fennel and bitter leaf. Each gives a different expression to the menu’s interplay of richness, freshness and texture.

For the table, slow-braised lamb shoulder comes with confit garlic, rosemary and pan juices, while the 400-gram full-blood Wagyu striploin offers another generous centrepiece. These are dishes that invite diners to pass plates, compare favourite bites and make the meal their own.

Bask’s Long Lunch, held on the first Sunday of each month in the village square, extends that hospitality beyond the dining room. A leisurely afternoon, a seasonal menu and the setting of the square give it a character of its own. It is an opportunity to enjoy the restaurant in a different light, with the afternoon rather than the next course setting the pace.