Just in time for summer.
Just in time for summer.
Next-level isn’t enough props to give Elk Espresso, the Broadbeach fave that recently relocated to take up residence in the (now extremely fancy) Oasis Shopping Centre.
The new space, which opened today (December 15th), has doubled in size and comes complete with ocean views and a big old outdoor eating area perfect for cruisy summer breaky dates with your crew (and/or puppy pal).
Raw concrete, copper and greenery cascading from above is a similar vibe to the one you came to know and love at Elk’s OG venue. Throw in a spotted tile feature wall and two mint green coffee machines at the newbie and we’ve got ourselves a winner gang. To absolutely no-ones surprise.
As usual, the place is absolutely pumping but owner Andrew Whiting and his team are cool as cucumbers and clearly thrilled with their new digs (same, to be honest). Wonder if they need a live-in menu tester person.
A sweet new summer menu adds to the fun with dishes almost too pretty to eat. Do it though because, so so delicious.
Although every plate carried out of the kitchen is both beautiful and a taste sensation, there are two we must discuss.
First, the Pineapple Panna Cotta is all kinds of colourful magic with puffed grains, seeds, nuts, fruits and yoghurt. Those words aren’t quite adequate but trust us, it could well be the most Insta-worthy dish on the Coast.
Next up is BREAKFAST GNOCCHI and we have died and gone to heaven. Honestly gnocchi is up there with the invention of electricity as far as we’re concerned and especially Elk’s version. It comes with heirloom tomatoes, smoked bacon, chilli, basil, fetta and poached eggs and let us eat it every day.
Give us a sec to compose ourselves.
Okay we’re good. So, Elk’s big move was initiated after Andrew got word that their first home on Chelsea Ave was going to be knocked down and so, the search for the perfect new space began.
That’s it, you know the drill. Happy eating.
LOCATION: Old Burleigh Rd, Broadbeach
HOURS: 6am to 4pm daily
Words and photos by Kirra Smith.