When revered Sunshine Coast restaurateur Tony Kelly opens a new venue, locals take notice. From the cult following of Rice Boi to the elegant buzz of Market Bistro and the coastal charm of Bocca, his restaurants have helped shape the region’s colourful dining scene. His latest venture, Playa, brings something new to the table – a bright, beachside Mexican restaurant at Bokarina with a distinctly Californian edge.
“Playa has been a few years in the making,” Tony says. “We’d had such success with Bocca since opening in 2022, but to be honest, I didn’t know the Bokarina area all that well at first. When co-owner Luke Stringer suggested opening an Italian restaurant there, I remember saying, ‘Really?’ But he was living in the area at the time, knew it inside out, and had a good feel for the community. There’s a real mix of people and a great local energy.”
That local energy became part of the inspiration behind Playa. After Bocca’s success, Tony and his team began talks with the landlords about the vacant space next door. “We couldn’t come to an agreement initially,” he says. “But six months ago, we started negotiating again and managed to close the deal.”
Then came a fateful trip to Los Angeles, where he discovered a fresh take on Mexican cuisine that inspired the flavours behind Playa’s exciting menu.
“Luke Stringer, Harry Lilai and I went to a tradeshow over there in May, and we found ourselves in California, where we ate the most amazing Mexican food. It was so fresh. Most of the dishes have just one or two ingredients that really sing. The protein is the rock star and they treat it with such respect.
“When we were over there, we realised how similar the climate and lifestyle are to the Sunshine Coast,” he adds. “People are outdoors, health-conscious and love fresh, uncomplicated food. The Californian approach to Mexican cooking is light, clean and focused on quality produce, and it felt like such a natural fit for how people on the Coast like to eat. It just made sense to bring that style home.”
Part of the appeal for Tony was simply doing something new. “I’ve never done Mexican before, so I thought, why not? Let’s do something really interesting,” he says. “To do it with Harry is amazing – his culinary mind is truly unique.”
Head chef Dillon Miettunen, who has worked across all of Tony’s venues, was the natural choice to lead Playa’s kitchen. “He’s worked in every one of my restaurants, so giving him his own stage just made sense,” Tony says.
Playa’s interior, like most of Tony’s venues, was brought to life by Kristen Calle of CAB ROTO.
“It’s hard to give someone a concrete and glass box and make it have character, but he has,” Tony says. “Kristen built a lot of the furniture himself. He has his own woodwork area and is so passionate about his craft. There’s a big feature wall when you walk in that he carved by hand. His passion is inspiring.”
The name of the restaurant came together with the kind of ease that only happens when it’s meant to be.
“Playa means ‘beach’ in Spanish, which felt perfect. Although I thought it sounded cool before I even knew the meaning,” Tony laughs. “Luke actually suggested it, and I loved it straight away.”
Inside, the vibe is coastal and fun, with a focus on tequila, bright flavours and relaxed good times. “We wanted to be famous for amazing tequila and great tacos,” Tony says. “We’ve got a great cocktail list and even a slushy machine with frozen margaritas.”
So, what’s the secret to Tony Kelly’s consistent success? “Before we open any restaurant, we ask one simple question: what do we want to be famous for?” he says. “Market Bistro was wine and great steak, Rice Boi was beer and curry, for Playa it’s tequila and tacos. Every decision we make goes back to that question. Does it stay true to what we want to be famous for?”
It’s a formula that clearly works, but Tony insists it’s about more than just food. “I’ve watched the Sunshine Coast dining scene grow up before my own eyes over the past 25 years,” he says.
“We’re seeing the Coast become more refined. Diners are more discerning. People here know food and wine, and that pushes us all to be better.
“I was in New Zealand recently, standing in line to buy my kids a burger, and the people behind me were talking about the amazing restaurant scene on the Sunshine Coast. I thought that was pretty cool.”
He credits much of that growth to the influx of southerners and well-travelled diners who’ve brought new expectations to the table.
“When you have people who know good food and wine, and who demand great service, you’ve got no choice but to lift your game,” he says.
“I’ve had diners at Playa who know more about tequila than I do. That definitely wouldn’t have happened 20 years ago!”
Tony laughs, but he’s serious about how much the local palate has matured. “Now people ask if the beef is grass or grain-fed, where the eggs come from, whether the chicken’s corn-fed or organic, how the pasta’s made,” he says. “If you’d told me that 20 years ago, I wouldn’t have believed you. But that’s the Sunshine Coast now, people care deeply about what they’re eating, and that’s made all of us better.”
Tony also attributes his incredible success to the talented team of co-owners and chefs he works alongside, who he describes as some of the most talented chefs he’s ever worked with. “When I look at the calibre of people we have – Harry, Mitch Smith, Nick Blake, Dillon – I honestly have to pinch myself,” he says. “They’re world-class chefs, and the Sunshine Coast gives them a great stage to shine on.”
For Tony, success isn’t measured just in full tables or glowing reviews, it’s rooted in the relationship he’s built with the community that continues to champion his venues.
“If you look after the people of the Sunshine Coast, they’ll look after you,” he says.
“My success is purely because of how passionate the Coast community has been toward our restaurants. We’ve always tried to give them what they ask for, to listen and deliver, and they’ve been so good to us in return.”
It’s that mutual loyalty that Tony believes defines the Coast’s dining scene today. “We’re proud to be part of it,” he says with a smile. “At the end of the day, everything we do is for the people who live here. They’re the reason we get to keep doing what we love.”
From a man who has given so much flavour, character and confidence to our dining scene, that’s a recipe worth holding onto.