Chloe Watts opens ‘dream cafe and bakery’ Tarte in Burleigh
Say au revoir to overseas travel and g’day to a new elegant Coast brunch spot filled with authentic delights. Here’s an exclusive first look at the venue and menu.
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The former owner of a popular Gold Coast cafe with a celebrity following is launching a new venue after a “scary decision” start works in the midst of the pandemic.
Chloe Watts, the ex-owner of Burleigh’s Paddock Bakery - which counted Amber Heard and Elon Musk among its regulars when they were on the Gold Coast – wants you to say au revoir to overseas travel and g’day to her new overseas-inspired brunch spot.
When you walk into Burleigh’s Tarte Bakery and Cafe, you are instantly transported to France, Soho or San Francisco.
The elegant yet playful venue is on track to open on Wednesday.
“The cafe you are standing in is a culmination of my incredible experiences and my favourite dishes I have eaten overseas,” she said.
“In 2015, I travelled to London to further my skills in food and hospitality to help me to open my own cafe one day.”
After arriving back on home soil in 2017, Ms Watts bought Paddock and after two years of hard work and reward, she sold the venue and started curating Tarte.
Renovations at the West St site, the former Vecchia Roma restaurant, started in May, during the height of the COVID-19 pandemic.
“It was a scary decision and a risk but I am so glad we persisted and I can’t wait for everyone to see my dream cafe,” Ms Watts said.
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The cafe seats 110 and features alfresco seating with a sleek interior of duck egg blue, brass and antique accents.
The handles on the front door are from an 100-year-old London pub, the timber counter used to live in a NSW movie cinema, the mid-century light fittings were imported from Amsterdam and brass features were handcrafted her dad Larry Watts.
The all-day breakfast menu includes SingleO coffee, Turkish eggs, freshly made Parisian and American-inspired pastry delights, bagels and artisan sourdough, tartines, vegan tarts, miso scrambled eggs, galettes and more.
Leftover food each day will be donated to the Women’s Sanctuary Refuge.
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DETAILS
WHERE: 2 West Street, Burleigh
TRADING HOURS: 6:30am to 3pm daily (6am to 3pm in summer).
INSTAGRAM:@tartebakery
MENU: All-day breakfast menu till 2pm, then smaller menu from 2pm to 3pm.
RETAIL: Selling duck egg blue keep cups and ceramic items.
MENU HIGHLIGHTS:
* Cookie Cups – warm vanilla bean milk poured into a decadent cookie
* Gourmet bagels
* Breaky burrito
* Nourish bowls
* Cruller (cinamonn and maple glaze), kouign-amann, canolli, canele, galette, palmiers.
* Muffin tops – a fluffy muffin with an exaggerated caramelised and crispy top (the best bit).
*Five tarts – including two vegan tarts.
* Chocolate babka – sold in small and large loafs or served as french toast with balsamic strawberry and fresh whipped cream.
*Tartines – heavily inspired by San Fran. Flavours will be Spring, Mushroom and Whipped Ricotta.
*French onion soup with crossiant croutons.
*Turkish Eggs
*Breakfast Burrito
* “Morning After” w/ English muffin, housemade sausage patties, pamersan cheese, bacon and “a secret hangover sauce”.
*Miso scrambled eggs
*Porridge with poached rhubarb, whipped ricotta and house granola.
*Five cheese toastie with mustard, ham and truffle.
*Pies and sausage rolls
ROSIE’S TIPS: TARTE BAKERY AND CAFE MENU “MUST TRY ITEMS”
CRULLER – a lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a cinnamon or maple glaze.
TARTINE – A French open-faced sourdough sandwich
SPRING TARTINE – Avocado, peas and fresh ingredients. A true palette cleanser.
WHIPPED RICOTTA, ROAST GRAPE, HONEY AND THYME.
TARTE – Five to choose from.
CHOCOLATE PRALINE TARTE – velvety dairy free chocolate that melts in the mouth with crispy pastry and sweet praline on top.
RHUBARB CUSTARD TARTE
BULLSEYE – BANG – Finger lickin’ good egg, bacon, avocado on a freshly made bagel and chilli sambal on the side. A Bullseye-Benny is also on the menu.
6. KOUIGN-AMANN – A pastry with a croissant-like dough and laminated with butter and sugar for a flaky, rich treat with a caramelised outer crust.
TURKISH EGGS – Whipped seasoned yoghurt on sourdough bread with two poached eggs sitting in clarified butter with Turkish spices. Make sure you spread eggs and butter on toast before eating.
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