Behind the bar, mixologist Alex Karimnia has introduced a fresh round of inventive creations alongside beloved staples like the sub-zero Minus 40° Martinis and the signature Cosmic Cosmo. 

The new menu features standouts like the pandan-infused Silk Road Highball, the Coral Cay Market Punch made with Port Douglas Sunday market fruit, the dessert-inspired Sunset Meringue, and the showstopping Curtain Call, a Wagyu fat-washed scotch cocktail paired with a PX jam donut bite.

Fans of the venue will also be glad to know the iconic “Bullseye” cocktail spheres are here to stay, those delicate, flavour-packed molecular shots made from scratch daily and served right off the spoon. 

A handpicked wine list rounds out the drinks program, thoughtfully chosen to pair with what’s coming out of the kitchen.

Elevated eats

And the food certainly holds its own. The culinary evolution is led by Head Chef Alberto, whose Madrid upbringing and Le Cordon Bleu training shine through a modern tapas menu defined as Mediterranean cuisine with global influences.

Designed to showcase local tropical ingredients with high-level technique, the offerings range from traditional Spanish croquetas and Argentinian empanadas to fresh kingfish crudo, truffle tartare, and charred pork belly skewers.

Guests can soak it all in on the newly opened outdoor deck, one of the few alfresco dining spots in town for balmy evenings, or settle into the moody, plush booths inside.

With late-night dining until 10.30 pm on weekdays and 11.30 pm on weekends, Cosmos has officially perfected the complete night out.