Coolum Beach Hotel — Restaurant in Sunshine Coast Regional

Chose to visit last week for dinner in a group of eight of us. Greeted by a great guy...very happy and cheerful, and happy to seat us straight away. Situated at one end of the dining area close to the bar...perfect. Few of boys decided red wine might be the way to go however, no actual wine list...bit annoying as you basically had to hold up the line of people behind you going through the selections and pricing. In the end I felt self conscious and actually stepped aside so people could order their food and I would go back after and order the wine. Finally got a bottle after being a little confused over pricing etc... and was handed 3 of the dirtiest wine glasses I've ever seen (for so called clean glasses). Went back to ask for some actual clean glasses and got a look like I was asking for something out of the ordinary. These were cleaner but by no means clean glassed. Eventually I ended up getting some water and cleaning them at the table myself. We ordered all our food together to be served at the same table and then watched as my food came out in record time, I was finished for sometime before 3 other meals arrived and then they were almost finished when the final 4 dishes arrived. There was nothing too complicated about any of the orders that they couldn't have come out in a closer cluster and we wouldn't have half the table watching the other half eat etc... Anyway, food was OK without being anything special and we left pretty much straight after the last meal was finished....decided to take our drinking...

Olivia at the Coolum Beach Hotel is hands-down the best part of going there. I don’t say that lightly. She’s authentic, warm, and effortlessly amazing—the kind of barmaid who makes everyone feel like they’re talking to a friend, not someone behind a bar just doing a job. She’s genuine, gorgeous, funny, and the only one at that place who isn’t full of themselves. She deserves more than just a paycheck—she deserves a raise, a bonus, and honestly, a small stake in the hotel because she makes the whole place better just by being there. Every visit is brighter, every drink feels like it was made with care, and everyone leaves happier. Olivia isn’t just a barmaid—she’s a legend, and anyone who has the pleasure of seeing her work knows it. If you want your staff to set the bar for what hospitality truly is, she’s it.

“If I could give a billion stars, they’d go straight to Zeb, Chris, and Dion at Coolum Beach Hotel! I’ve been coming here for years, and honestly, I’ve never been one for security or authority — but these three completely changed my mind. From the very first hello, they make you feel like family, always ready with a proper laugh that lights up your night. They keep things safe while making everyone feel welcome, and they do it with so much heart and charm that you can’t help but feel at home. Truly the soul of the place — I couldn’t...

Came here for a friend's birthday dinner had high hopes as it looks sleek and nice, but was dissatisfied. Drink options were good, interesting options but tasted ok. The protein tasted good and in a generous serving, but the sides were appalling. Made the meal unenjoyable, and the waiters were very rude, dumped the plates onto the table and walked off. Tables were sticky, untidy and one table next to us were litted with rubbish and stuff, staff walked past multiple times without taking notice or doing something about it. Wouldn't go again , the experience was not worth it, on top of the fact 2 dishes and a drink costed over 60 bucks. Rude staff. Eh food. Drinks ok. Go again? Definitely not!

Edit: In response to CBH team's reply to my review above:

I appreciate your response and enthusiasm to improve the experience in light of my review which I felt was honest, unfortunately I couldn't attach the photos which showed the appalling circumstances when I dined there with friends who all had similar experiences. How about instead of me reaching out to you and discussing, why don't you and the CBH management team go on the floor and observe first hand the events and food you are serving to customers and implememt steps to improve from your own observations and experiences we customers recieve. ...