MUCH LIKE ITS IMMORTAL INHABITANTS, IT FEELS LIKE DRACULA’S HAS BEEN AROUND FOR, LIKE, EVER – AND IT SHOWS NO SIGNS OF DYING OFF ANYTIME SOON. WITH A BRAND SPANKING NEW SHOW AND FOOD AND DRINKS MENUS TO MATCH, THERE’S PLENTY TO SINK YOUR TEETH INTO DOWN AT BROADBEACH’S WELL-ESTABLISHED LANDMARK.
Since 1985, the cast and crew at Dracula’s have been delighting and disturbing Gold Coast audiences. From the very moment your car’s front tyres enter the Dracula’s driveway, scantily-clad zombie-like staff are waiting to see you inside, direct you to your seats and make sure you’re in for the night of your after-life. From the plot of their own graves (a pitch-black room where the show’s stars
are projected on the ceiling, eerily peering down from high above) to the final bows, audience members are treated exactly as one might expect to be treated as a guest in Dracula’s mansion – if that mansion had been overrun by maniacal, crude and just plain creepy beings from the beyond.
Richard Macionis has been part of the Dracula’s family for almost 15 years now, starting in Dracula’s Melbourne in 2002 before moving up to Brisbane for what was supposed to be a two-month stint – 11 years later, he’s now a self-confessed “Broadbeach boy”. A senior cast member and entertainment manager for the show, Richard has his hands full, on and behind the stage. By day, he’s in television
production and artist management. By night, he transforms into ‘Spine’, one of the lead vampires in Dracula’s current production, Terrorbyte.
“I’ve obviously seen and performed so many different shows with Dracula’s, and with every single show we really grow and expand upon what we did in the show before,” Richard says. “You don’t really notice all of the little improvements at the time, but then when I look back from 2002 to now it’s like going from mono to stereo. We really do keep raising the bar.”
Richard explains that his Dracula’s cast mates have become more like family, and says that he particularly cherishes those moments in the dressing rooms when they all transform into their on-stage personas.
“We arrive in the afternoon and all say, ‘good morning’, because our work days don’t really start until then,” Richard says. “We talk about our days as we get ready, putting on the makeup and the contact lenses and then suddenly, the voices change and we’re on.”
The show itself is a whirlwind of lasers, aerial manoeuvres and sexual innuendos, exploding off the stage and into the audience with even the serving staff in full-blown creepy vampire mode. The drinks are zany and, with the brashness of the show, somewhat of a necessity. And the food? Extremely well-thought out.
“I’m very aware of the things that go into making the show itself run smoothly, but I’m always blown away by the level of coordination and planning that goes into actually serving the meals to the audience,” Richard says. “That aspect gets a great response.”
As does the show itself. “This new show still has the rawness and the energy of any other Dracula’s show, but it’s got this new digital element that just takes you away,” Richard says. “I’m still speechless watching some parts of the performance, even though I’ve seen the same thing a hundred times.”
So where does one of the people behind the Gold Coast’s most vivacious nightlife destinations like to get his kicks?
While Richard admits that he doesn’t frequent bars or local watering holes as much as one might think – performing is enough of a night out for him – he’s a real foodie.“My favourite restaurant at the moment is the Indian at the bottom of my building,” he admits. “It’s called Saffron and they’re my go-to takeaway.” When forced to reveal his favourite spot for a drink, Richard’s answer was hardly a surprise. “Dracula’s!” he says. “It sounds like I’m kidding, but it’s where I spend the most time and the food and drinks get a great response. But I have also been to Aloha Bar a few times recently and I think it’s great – I love a place that makes you feel like you could be anywhere in the world.” It’s pretty clear why Richard never made it back to Melbourne!
SINK YOUR FANGS IN…
You might not expect it from a venue like Dracula’s, but there are a bunch of foodie options to choose from. From the entrée to the mains and even dessert, there’s sure to be something you can chow down on. And don’t stress vegetarians, they’ve got you covered, too.
To start… Try the chicken and roasted pumpkin, combined with a blend of aromatic curry spices and enveloped in a fluffy chai seeded pastry crust, topped with cucumber yoghurt.
Then… The Furnace of Fish is a definite crowd-pleaser, featuring baked Tasmanian salmon set atop shitake mushroom, ginger and star anise broth, and served with sliced shallots and baby bok choy.
Finally… Death by Chocolate – sinfully silky cacao and coconut chocolate mousse, resting in a decadent dark chocolate coffin and bleeding raspberry coulis’.
SUCK ON THESE…
With a dozen or so creatively creepy cocktails to choose from, you’d have to hold a stake to our heart to make us choose a favourite. We closed our eyes and randomly pointed to the cocktail menu, and these are the ones we came up with!
The Coffin Collector… Banana-infused Jack Daniels, smoky maple syrup and Angostura bitters. Oh my! The Frankensteiner Skull Brew… Kraken spiced rum, white crème de cacao, falernum syrup, passionfruit, lime juice and ginger beer all served in one enormous glass skull.
The Blood Bag… Richard admits that, although he’s not sure what’s in it, this authentic blood bag is a time-tested favourite. And for what it’s worth, you get to take home the empty blood bag – try explaining that one to visitors who see it lying around your house!
WWW.DRACULAS.COM.AU/GOLD-COAST
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