This is one of the most established locations in the southern area of the Gold Coast, and certainly a darling of the Kirra Beach area. It has one of the most dedicated teams with working, making sure that they are up at the crack of dawn to suit themselves as a reliable neighbourhood haunt.
One weekend, just after I knocked off work it was without missing a beat that I headed for the Gold Coast. Catching a train all the way down, then getting a bus to my parents place I was staying the weekend to catch up with family. Popping in here one morning, I went with my parents, my elder sister, her husband and the baby. It was my birthday a few days beforehand, and this place was said to be pretty good for breakfast.
The feeling of the place, and this is to no fault of their own, was rowdy with a constant buzz of clientele and cars driving past. Right on the ocean front, you get good views and plenty of fresh breeze. It is more about the feel of the location outside rather than the interior design inside. Going by that, it is a bit beachy with the hues and everything, and there is a substantial al fresco area that is shaded.
Service is always on key, and at no point was there any dilly-dallying. The young ladies here are friendly, in a relaxed sort of way, and are absolutely approachable. This is table service, and they will not mind hestiating to help with gripes - behind me I heard one of them tell a guy, pleasently, that he doesn't have to come to the counter because they come to him to collect his order. One of the things that I noted was how the water bottles kept on getting filled up when they were getting low. A device was off in the corner where a whole heap of water bottles were waiting to be served to clientele, and a tap nearby was used to top them up or refill them. This aspect of service reminded me a little bit of fancier restaurants - and it was also unusual.
If it had to be put down to a cuisine, Kirramisu would easily be classified as "Modern Australian". Or in less confusing terms, it is a cafe. Starting out is a breakfast, which serves a few of the bas ic standards including omeletts, pancakes and eggs benedict, before going off for a number of "stacks" style breakfast. These are based around a titular item like chorizo, and given several items along side it such as eggs, spinach and whatnot. Kids also get a breakfast menu, getting a range of simpler dishes.
Going onto lunch, the items are a few bar snacks, several wraps and burgers, then some salad. Stacks come back at lunch, along with seafood and steak. Kids get a menu now as well, simple fare again. When discussing drinks, there are the usual offerings of tea and coffee. Adding onto that is a selection of freshly squeezed juices, fruit frappes and smoothies. Usual fare pops up again with all the sodas, and different kinds of milk-based beverages including milkshakes.
All of this without mentioning the specials board, which is always bound to change, and the cake cabinet. You are spoiled for choice when it comes to dining here, that one thing is certain.
Starting off, it was time for coffee. I always can go for a coffee when ordering; it is practically the first order of business for me. The coffee that they use comes from Dimattina. This is the first time that I can recall having anything from this blend, so there is no broad perspective about it. From what I had here, it was alright - maybe a little weak for my palate, and there was a bit of hinting to chiccory with the coffees notes from what I could taste.
I ordered mine off the specials board, as did my elder sister. The item that sounded good to me were the pumpkin and sweet potato fritters. These came with baby spinach, bacon (requested as crispy), tomato, hash browns, and poached eggs (requested with runny yolks) all topped off with holandaise sauce. While I'm at it, my elder sister got pesto scrambled eggs on dark rye toast which came with spinach, sauteed mushroom, asparagus and homestyle beans.
What I had was quite good. Like with basically each item ordered, the first thing that was noticeable was all the colours that are in each meal. It looks lively, and the ingredients used are diverse. Starting off, mine had a sweet flavour from the combination of sweet potato and pumpkin with the latter being more prominent in taste. The spinach was very fresh, which is always a bonus, as was the tomato making it juicy and tender. The bacon was plentiful, crispy in parts and contained zero grisly bits, and those eggs were very plump and had a good texture. Hash browns are hash browns, though when done right they can rest on a crunchy outside. I was impressed with my choice.
From the scrambled eggs dish, the egg part was creamy and with the pesto flavour it was surprisingly subtle. The rye bread was thick and robust, with a good dark aroma to it. Each of the components was definitely done fresh - crunchy asparagus, juicy mushrooms, and thick beans. Also another dish that was well done.
From the rest, I nicked a bit of haloumi which was good as usual though a little mild in flavour. From my brother-in-law's choice, the chorizo stack, I tried a bit of the sausage, some of the rye bread, a fair bit of beans, a cherry tomato and some mushrooms. Each of these components definitely rested on their own laurel and never seemed out of place. The chorizo, again milder than normal, was tender and smokey, the cherry tomato practically burst with juiciness, and the beans were tinier than the ones alongside the scrambled eggs, and were mixed in a cheesy sauce.
After all of this, the next thing on the agenda was getting some dessert at the end. The brother-in-law is always keen, I am, and sometimes my elder sister is - not my parents though. What ended up being chosen was a lemon cake that had a cream cheese icing. Cream was requested on the side, and it came with a slice of orange for garnish. It was a light cake, that had a steamed texture, and I am always a sucker if it comes to cream cheese toppng; there is something about how different the flavour and texture of it is compared to other choices. Throughout the flesh, the taste of citrus ranged from slight to distinct.
I can see why this popular with both the tourists and locals around the Gold Coast. What you get when coming here is a big and filling meal, most of which are fairly straightforward and always substantial. For once the popularity does not translate into blandness nor does it translate into hipster or yupie style pretention; it is real as you can get, and good value for everyone.
Make a reservation
Order online
Find the best restaurant in Coolangatta
An error has occurred! Please try again in a few minutes