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Cross + Feather

Cross + Feather

We’ve got it on good authority that every brunch in the UK is a boozy one. We’re all for that obviously and it’s come to our attention that there simply aren’t enough boozy brunches in our lives.

Luckily, we’ve found a couple of lads who share our thoughts and they have come to the rescue. Said lads are Pete Jeary and Clark Lynn, a UK born pair who, in the last few days, opened brand new brunch spot Cross + Feather in Paradise Point and (you guessed it) they’re big fans of a tipple or two at brunch too.

Found on Grice Ave, just off the main drag in the delightful waterfront suburb, Cross + Feather is a pared back, intimate space all moody hues and hanging greenery and one of the very best pieces of art we’ve ever laid eyes on. You can choose to sit up at the bar and watch Pete make magic via cocktails and also gaze lovingly at the copper bar or, outside on the street to people watch and soak up that (very necessary right now) ocean breeze.

Highland Martini

As mentioned, Pete and Clark hail from the UK but more importantly, they met at much-loved (and really quite famous) restaurant Hawksmoor where Pete invented a cocktail called Shaky Pete’s Ginger Brew and dubbed it ‘a turbo-shandy for the discerning drinker’ which is still served there today, won a slew of high profile awards AND (most importantly) is now served right here on the Gold Coast. At Cross + Feather. Obviously.

It’s made with Beefeater Gin; blended with fresh lemon and house-made ginger syrup and topped with Roger’s Amber Ale and it is possibly the zestiest, most refreshing tipple there has even been. No exaggeration. Oh and 50 cents from each one ordered is donated to Act For Kids, charity dedicated to child abuse and neglect.

So there’s that. There’s also an entire breakfast cocktail menu including the new love of our lives, the Highland Breakfast Martini, made with Kamm and Sons English Aperitif, shaken with a generous teaspoon of Chef’s handmade marmalade and then lightly toasted with a splash of smoky scotch whisky. The smokiness is the winner here, offset perfectly by the sweet marmalade and a cocktail that might just change your life (and made you want to snuggle up by the fire someplace where it snows a lot). Bye.

Summer Negroni

Food-wise, the menu is refined breakfast slash brunch eats and all your favourites are on offer but don’t go thinking you’ll find any run-of-the-mill dishes here.

How does Champagne Infused Eggs Benedict sound? Epic, yes. Tastes even better. Let’s discuss the Mushroom Bruschetta though because who knew mushrooms could be so very tasty. Nobody, that’s who. Well, Chef John obviously. So it’s Toasted New York-style rye bread with rosemary and garlic roast field mushrooms, mushroom parfait, mushroom soil, shaved Gruyere, white truffle and egg yolk jam. One of the great breakfast dishes, sharp and tangy and mouthwateringly delicious.

For lunch, there’s a Kingfish Ceviche with sunrise lime, sea fennel, burnt mango, fermented cucumber and native botanicals and again, can we eat this every day please?

Mushroom Bruschetta

The Raw is also a good time with seasonal baby vegetables, apple-smoked coconut yoghurt, watermelon radish, leek ash and carab soil. Pretty as a picture and the perfect flavour combination.

We could go on but no doubt you’re hungry now and same.

Make it a priority to pay Paradise Point a visit and eat one of everything, washed down with a breakfast cocktail or two.

Boozy brunch is back, baby.

Bye.

The Raw

LOCATION: 2/2 Grice Ave, Paradise Point
HOURS: 5.30am until 3pm daily

Words and photos by Kirra Smith

Champagne Infused Eggs Benedict

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