Hidden behind two massive red barn-style doors at The Wharf Mooloolaba sits Riceboi, one of the coast's most-loved dining spots. Grungy innovative fit-out, water views, dope Asian street food, and the kind of vibe that wouldn't be out of place in Melbourne's back alleyways. Created by hospitality legends Tony Kelly, Elyza Molloy, and chef Mitch Smith, this is pan-Asian done right with a Sunshine Coast soul.
A slice of Asia at The Wharf.
Push through those red barn doors and you're hit with red lanterns, cages used as walls, casual tables and stools, and an open kitchen where you watch food get prepped and plated. It’s a whole Streetfighter slash Karate Kid vibe the moment you step inside. On the ground floor, discover a tranquil beer garden surrounded by lanterns and lush greenery. Waterfront setting with million dollar mansion views along the Mooloolah River. And upstairs? Well, that's Rice Boi Upstairs: a secret Japanese-inspired dive bar with balcony views, live music and DJs.
Dishes to go back for again and again.
Riceboi’s modern Asian street food menu is bulging with dishes so delicious you'll fight a constant internal struggle about when it might be too soon to return. House-made everything. Separate vegetarian and gluten-free options. Always fresh, always local. Sriracha pork buns. Katsu curry fries: dashi-spiced fries topped with Japanese curry. Ramen with chicken karaage and roast chicken. Sticky char sui pork with Thai chili jam. Wagyu beef carpaccio with Japanese twist. Pork belly cooked in master stock, burnt lime caramel, red curry, lychee and ginger salad. Duck bao. Salt and pepper wings. Lotus chips. Pork and ginger dumplings that hit different.
Super affordable, substantial portions. Every dish hits what reviewers call "the ecstacy limit", a journey into taste bud heaven. The menu shows chef Mitch Smith's skill at balancing bold flavours with approachable street food vibes.
And drinks to match.
Cold beer flows, with an extensive selection complementing the food perfectly. Upstairs brings its own vast cocktail list and wine selection. It’s the kind of drinks menu designed for long sessions with mates, grazing through share plates while the Mooloolah River glitters beyond. The balance works, this isn't a fancy cocktail bar pretending to serve food, or a restaurant with afterthought drinks. It's an integrated experience.
Why we’re shouting them out.
Our WE THE SC blog celebrates the people, places and culture that make the Sunshine Coast great. And restaurateur Tony Kelly absolutely ticks all of those boxes with every one of his endeavours.
Riceboi's house-made everything approach shows dedication to process. Fresh local ingredients is about supporting Coast producers. The grungy dive bar aesthetic shows authenticity over polish.
The walk-ins only policy aligns with our accessible hospitality philosophy. No reservation gatekeeping, no pricing out locals, no extracting tourist premiums. Just show up, grab a seat if available, and enjoy dope food and cold beer. That's how neighborhood spots should operate.
The Sunshine Coast is lucky to have venues like Riceboi bringing big-city dining credibility while serving the local community. Riceboi delivers with pan-Asian street food matching Melbourne hospitality standards, and waterfront Mooloolaba views. This is what modern coast dining looks like when hospitality legends create something genuinely special.
Whether you're chasing dumplings everyone raves about, need katsu curry fries in your life, want sticky pork belly with burnt lime caramel, or just craving cold beer with delicious Asian food and water views, push through those red barn doors at The Wharf. Arrive early for seats. Order too much because it's all shareable and delicious. Head upstairs for live music and dive bar vibes. And understand why Riceboi has maintained a large loyal following since day one.
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WE THE SC celebrates the people, places, and culture that make the Sunshine Coast what it is – beyond the beaches and brochures. This is our coast.