Tapas, Talk, Togetherness at Toro

Step inside a place where every bite sparks conversation and every night feels like a celebration. John Caruso explores a dining destination redefining the way we connect over food.

It’s a Friday night at Toro Bar & Kitchen and the place is humming. There’s laughter bouncing off the walls, the clink of glasses and a warmth to the place that hits you as soon as you walk in.

Owner Jaime Badia stands at the edge of the dining room, quietly watching as people lean in, share plates, and settle in for what’s clearly more than just a meal. For Jaime, that’s exactly the point.

“I want people to come in and enjoy their time,” Jaime says. “We’re offering an experience. Food isn’t just something you eat and move on from, it’s part of the whole evening, something you share and remember.”

He’s spent his life in hospitality and reckons too many nights out are split into ‘before’ and ‘after’ the meal, with the food itself just a brief, forgettable interlude.

“You go out, you have a great time, the food comes, and everyone goes quiet,” he says. “You eat, then go back to having fun. I want to break that up. Here, the food keeps your night going.”

Jaime’s roots are in Seville, and he’s brought that Spanish sense of occasion to the Sunshine Coast, right down to the way people eat.

“Where I’m from, life is rich and joyous,” he says. “When we go out, it’s about spending time together, not just eating. You could spend ten minutes eating; you could spend two hours, it doesn’t matter. It’s about the time you’re sharing.”

He reckons locals are latching onto that idea.

“People are starting to appreciate what they order, and they’re a bit more budget conscious so sharing is becoming a thing,” he said. “And if people want to come in for a drink, that’s great too.”

Toro’s menu makes it easy to settle in and stay a while. The food is Spanish inspired, but Jaime’s quick to point out it’s not strictly traditional.

“To create Spanish food, you need Spanish products, and that’s hard to get here. So, we are Spanish-inspired,” he says. “Everything we create is something I’ve eaten at home. Chef Kauri Watkin and I will sit down and talk about dishes that remind me of home and if I try something that takes me back, it goes on the menu.”

He’s proud of the whole line-up, but there are a few dishes he can’t help but single out.

“It’s hard to pinpoint one dish, but the corn ribs – they’re simple, just corn with Spanish paprika, but there’s a lot of work in making them shine,” he says. “You’re not expecting to be wowed by corn, but when people take that first bite, you can see their whole face light up. That’s the kind of food we want to serve.”

The beef tartare is another favourite. “If you like beef tartare, you can’t get anything like ours on the Coast,” he says, not shy about backing it. And then there’s the croquettes, the octopus, the beef cheeks…

“I could go through the whole menu and just make you salivate,” Jaime laughs.

He’s also made sure Toro is a place where everyone’s welcome, no matter their dietary needs.

“There’s a lot of vegetarian options; we offer gluten-free food and have a dedicated gluten-free fryer,” he says. “There’s something for everyone, and whatever you choose, it’s going to blow your mind a little bit.”For Jaime, running a bar with bites is about more than putting food on a plate.

“I love creating environments where people feel comfortable, happy, and valued as a guest,” he says.

“There aren’t many places that really care about creating an experience.

“I want people to leave here happy and already planning their next visit.”

He’s passionate about value, too. “What we’re creating is top notch, but our prices aren’t hi