After repeatedly being tempted by Crave Gold Coast‘s Instagram porn of Elk Espresso, we headed down there for breakfast on a mini weekend getaway down the coast. It was also conveniently enroute to Tallebudgera Creek, where we were planning to spend most of the morning.
Heaps of on-street parking on a Sunday morning and a wide open road was such a blessing. There are few things more painful than a lack of parking when crippled with hunger.
And while Elk Espresso was busy, we were seated quickly at a table with room for a high chair. Despite the blindingly bright sunshine outside, the cafe’s interior was a cool dark haven. Elk Espresso‘s clientele that morning were an eclectic mix of 20-somethings hanging out with friends and small family groups catching up before the week begins.
Once we had put our coffee orders in, the menu was thoroughly perused. I liked that Elk Espresso changes their menu with the seasons and their summer breakfast options offered an excellent variety of sweet and savoury.
The potato hash came with avocado, free range poached eggs and liberal lashings of hollandaise. Two small fist sized balls of finely grated potato held up well against the fork. The poached eggs were unfortunately overcooked, so no oozy gooey yolks – a tragedy!
Your mission – if you choose to accept it – is to choose between three options: garlic thyme mushrooms (AUD$18), double smoked Byron Bay bacon (AUD$18) or smoked salmon (AUD$19). Since fresh mushrooms now cost AUD$11 a kilo, I dug into the seriously aromatic garlic thyme mushrooms with a gusto that would’ve made Man v. Food’s Adam Richman proud. Utter bliss!
The SO has been developing a bit of a sweet tooth recently, but I was still surprised when he ordered the Elk Espresso‘s Summer Fruits. The bowl cupped large chunks of watermelon, rockmelon, kiwi, honeydew and fresh strawberries, blueberries and grapes. For a bit of crunch, there was a sprinkle of toasted sunflower seeds and to send shivers down your spine, a ball of cold raspberry sorbet.
After our visit to Elk Espresso, I am keen to explore what else the Gold Coast has to offer. Where to next?