Nodo in Newstead, Brisbane’s first gluten-free donut shop, has expanded to become a cool new cafe with brunch table service.
The contemporary light filled space, featuring curved lines, polished concrete and light timber, has added more seating, including a mezzanine level.
The seasonal, all-day menu ranges from breakfast faves like avocado and buffalo milk feta on pumpkin and wattle seed loaf, and Nodo eggs (poached, folded or fried) on seeded sourdough with tomato sriracha caviar, to inspired dishes such as kimchi waffles with sticky popcorn chicken and pickled green papaya salad, and the highly recommended yuzu mess - soufflé hotcake with yuzu gel, black sesame meringue, freeze dried mandarin and sherbet.
Lunch-style offerings include a slow-cooked brisket cheeseburger served with smoked rosemary salt fries, panko crumbed mushroom burger with truffle cream on quinoa bun served with turmeric sweet potato fries and Waldorf salad – tri-colour quinoa, crushed walnuts, organic yoghurt and freeze dried apples.
A kids menu consists of fruit salad served with whipped vanilla coconut yoghurt, bambino bacon bun with fried egg and spinach, and hotcake with coconut ice-cream, organic maple syrup and strawberry dust.
Everything on the menu is gluten-free, including Nodo’s legendary donuts with lip-smacking flavours like blueberry lemon cheesecake, strawberry hazelnut, chocolate wild orange and peanut butter pretzel.
Coffee on pour is locally roasted by Coffee Supreme. Otherwise, there are organic herbal teas by Mayde Tea, organic hot chocolate, Pressed juices, and super natural shakes infused with an abundance of superfoods.
By Deb Lidster