CAFE SURF­ING.

RUN TO PAR­ADISE POINT TO DE­VOUR FRENCH TOAST WITH POP­CORN ICE CREAM

The Gold Coast Bulletin - Gold Coast Eye - - CONTENTS - WORDS: DENISE RAWARD

Mon­soon de­scribes its fare as mod­ern Aus­tralian with a quest to make as much as pos­si­ble in-house, in­clud­ing rel­ishes, sauces and cakes. Owner Craig We­ston says a pop­u­lar break­fast choice is the potato and chive cakes, served with poached eggs, crispy ba­con, av­o­cado and truf­fled hol­landaise. Lo­cals also love French toast topped with maple glazed ba­con, caramelised banana, maple syrup and home­made pop­corn-flavoured ice cream. For some­thing a lit­tle out of the box, try the chorizo stuffed mush­rooms with spinach, cheese, tomato rel­ish and poached eggs on the side or lamb savoury mince. The lo­cally-roasted dark roast from The Es­tab­lish­ment Cof­fee Com­pany is the house brew, cho­sen for its in­tense yet smooth flavour. It can be com­bined with stan­dard milk, skim, lac­tose-free, soy, co­conut or al­mond milk. Raisin toast but­tered and dusted with cin­na­mon su­gar will set you back $5.50 while the Ul­ti­mate Eggs Bene with two eggs, muf­fin, spinach, ba­con, sausage, hash­brown and truf­fled hol­landaise is $21.50.A stan­dard cap­puc­cino is $3.90. In­side booth seats are go-tos, but when the out­doors beck­ons you can’t go wrong at the ta­bles un­der the um­brel­las — the ideal po­si­tion to watch the world go by.

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