BETTER THAN EVER

From hot-choccie spheres to addictive waffles, Elk Espresso is back with a breakfast bang

ELK ESPRESSO

SHOP 44 OASIS SHOPPING CENTRE, BROADBEACH

Open: Daily for breakfast and lunch from 6am to 4pm

YOU voted them ninth on our Best of the Gold Coast breakfast list, but Elk’s new autumn menu is argument to move them up the ranks.

They’re certainly one of my favourites, and the Gold Coast’s booming breakfast culture owes so much to the friendly forest-themed cafe. They pioneered the pannacotta that has infiltrated many a morning menu, and had us munching on green breakfast salads before they were officially a “thing”.

With a bigger space to play in — the beachside alfresco corner of Oasis Shopping Centre — that innovation is on a fasttrack. I worried the cafe’s local character would be lost in the move to the heart of town, but being greeted by a reassuringly familiar elk mural and foliage-topped tables put my fear to rest. Elk’s original Chelsea Avenue space was often a victim of its own popularity, but I scored a table in the new space as soon as I walked in … and have done on each of my four subsequent visits.

Convenience hasn’t been compromised; the metered street parking along the beachfront is free and easy for early birds calling in for carryout caffeine before 9am, or you can venture into the bowels of Oasis for a free park if you’re sticking around for longer. And you’ll definitely want to.

Cooler days are on the way and the hot chocolate sphere has made a welcome comeback, with a peppermint chocolate version added to the decadent drink list. This season’s musthave item seems destined to be the savoury waffles ($18.50), a sophisticated update of the so-weird-it-works American staple. Sitting pretty on pastel pink, they’re spliced with buttermilk fried chicken, laced with tongue-tingling jalapeño maple and finished with rounds of blackberry butter. The surprising balance of sweet, spicy and savoury is addictive.

Cross to the dark side with the black forest French toast ($18.50), starring smooth scoops of inky-coloured charcoal white chocolate ice cream. Piled with blueberry jelly, dark chocolate and berries, it’s plating worthy of a fine-diner.

If you’d rather stick to the classics, go for the wild mushrooms and scrambled eggs on spelt toast ($18.50). Familiar flavours are elevated by the details — a scatter of hazelnuts and crispy kale, fresh burst of chimichurri and earthy truffle infusing the ricotta.

That faithful belly warmer, porridge ($15), is healthier made on macadamia. Here it’s served with sour cherry labneh, maple nut crunch and fresh fig, available gluten-free and vegan.

Some of Elk’s most crowdpleasing breakfasts have made the menu cut. Regulars will be relieved to see the hollandaise drizzled potato hash with avo, eggs and double smoked Byron Bay bacon ($18.50) is among them. Giant, goeey cookies and buttery cruffins still lurk in the treat cabinet (and I spy hotcross bun Butterbings!).

But apparently it gets better. With a liquor licence around the corner, owner Andrew Whiting says booze is about to hit the menu. The team will also be branching out into events to make the most of the space outside of hours.