New winter warmers at Elk Espresso

Apparently winter is almost upon us and while that means something slightly different to Gold Coasters than it does to most Australians, we can and will use it as an excuse to indulge in even more delicious foods than usual.

Enter Elk Espresso, at The Oasis Shopping Centre, creators of some of the tastiest and most Insta-worthy dishes on the Coast and with a brand new menu. Praise the food gods.

Just last week Andrew Whiting and the crew launched the newbie and, as you’ve come to expect from the people who can do no wrong, it is filled with unique dishes that will up your Insta game about 1000%.

While of course, we would highly recommend returning day after day until you’ve knocked over the every dish, there are three you should certainly try straight up.

Under the banner of Bowls of Goodness is Coconut Porridge, which is made with (wait for it), peanut butter mousse, raspberry jelly and maple nut crunch – a housemade granola type situation.

Next up is the Crispy Skin Salmon which, as it turns out, is a perfect breakfast dish and firmly cemented in the ‘winter warmer’ category. It’s pecorino polenta, leek, pumpkin, peas, tomatoes, sherry vinaigrette, water chestnuts and a poached egg. It’s a bowl of nourishing, deliciousness and you may roll outta there should you fit it all in.

Last, but certainly not least, is the Brioche French Toast with date butterscotch (!), walnut bark, vanilla bean ice cream, white chocolate pearls and a Scotch Finger crumb. We cannot overstate the deliciousness of this dish enough. It’s also one of the prettiest things we’ve ever seen and we have seen A LOT of food in our time.

As you’d no doubt know, having obviously visited Elk excessively before now, their food is the epitome of next-level and you should stop reading and get yo’self down there right now.

Or, wait and see if you win the $100 voucher we’ve got up for grabs.

Click here to enter.

May those food gods be with you.

LOCATION: Old Burleigh Rd, Broadbeach
HOURS: 6am to 4pm daily

Words and photos by Kirra Smith

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