SUPER SERVES
The Gold Coast’s vegetarian boom continues with a new meat-free menu at Burleigh that’s full of feel-good flavour
MOVING to Australia has been a fresh start for the Wright family in more ways than one.
Inspired by their new-found healthy lifestyle, they opened Burleigh’s newest vegetarian superfood cafe, SeraBar.
“We’re originally from England, but my husband had a long career in the military so we moved around a lot,” mum of the clan Claire says.
“We decided to move to Australia for a more balanced life and we got that, plus so much more.
“Our eating habits also changed. Our daughter Amba (pictured) makes vegan food and has a knowledge of plant bases and raw food.
“In the UK it’s completely different; I think it’s because over here there’s such a strong outdoor lifestyle and food and lifestyle go hand-in-hand.” Family is the guiding factor at SeraBar. “My daughter was the inspiration for the cafe. She’s only 18, but she was kind of in charge of cafes and bars in the past,” Claire says.
“Like a lot of military families, we’ve lived away from family and friends for so long that now everything we do is all about family.”
Claire says the menu revolves around healthy, wholesome, plant-based portions.
“You don’t even have to be vegetarian – it’s just yummy, guilt-free food that people, no matter their dietary leanings, really enjoy,” she says.
“And you don’t have to miss out on things either. I had a real sweet tooth before, but there are plenty of slices and bites that are better for you that will satisfy that craving.”
The menu changes regularly, with weekly specials the result of constant experimentation and delicious discoveries.
At the moment there’s a bevy of smoothie bowls, breakfast, lunch, dinner, dessert and drinks options, all either vegetarian or vegan.
Breakfast bites include vanilla-bean porridge, the crunchy peanut smash and crowd favourites avo smash, vegan benny and the “super duper” big breakkie with tofu bacon.
Lunch and dinner will satisfy hearty appetites, packed with classic nosh sans the meat – burgers, nachos, loaded fries, tacos and pizzas, to name a few – but also lighter ideas such as couscous with tofu skewers and lentil salad.
If you’re dedicated to tracking down the best smoothie bowl on the Coast, there are five candidates for you to put to the test, ranging from original acai to choc shock.
Claire says crafting a menu for every meal of the day wasn’t difficult for them because they’re simply preaching what they practice.
“We’ve been experimenting for some time and we know what we like,” she says.
“It’s all yummy, all good, and all homemade wherever we can.
“We’re looking to not only feed people great food, but inspire a generation.”