Gold Coast dining: Paradise Point’s Cross and Feather blends breakfast with alcohol
The northern Gold Coast’s newest cafe is raising spirits with a brunch spot for grown-ups, writes Amber Macpherson. It's got everything from tasty meals to 19 cocktails.
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BRUNCH is a leisure pursuit of the adult world, but when you think about it, we’ve been revelling in bacon and eggs since childhood.
So a new Paradise Point cafe is putting a grown-up twist on the first meal of the day, blending sophisticated ingredients into morning staples and pairing them perfectly with alcoholic beverages.
Cross and Feather is owned by mates Pete Jeary and Clark Lynn who met working in well-known UK steak restaurant company Hawksmoor.
Pete says he and his business partner wanted to bring the brunch culture and level of service of the UK and Europe to the Gold Coast.
“We met in London, and we both worked for restaurants where the passion for service and quality is pretty much unmatched,” Pete says.
“This (Cross and Feather) is something we always wanted to do ourselves, bring what we were used to in London to the Gold Coast.
“We wanted to bring people what we loved and experienced. We’re both very passionate about food and drinks.”
With an award-winning cocktail recipe to his name (called Shaky Pete’s Ginger Brew), Pete hopes Cross and Feather launches the concept of breakfast and booze on the Gold Coast.
With 19 cocktails to choose from, drinking diners are definitely well catered for.
“It’s common place in Europe to have a boozy breakfast and boozy lunches,” Pete says.
“If you have a boozy breakfast here people think there’s something wrong with you.
“We’re all grown ups. We want to have a cheeky brew, or pina colada or bloody mary with breakfast.”
The food menu lends itself to this concept too, infusing liquor and refined flavours into experimental brunch options.
The hollandaise in eggs benedict is infused with champagne, the eggs on sourdough can be topped with Green Ant gin-cured salmon, and the daily made granola is sprinkled with passionfruit panna cotta, tapioca, guava gel, blood orange sherbet and coconut custard.
There’s also 12-hour confit free range pork belly or king fish ceviche with sunrise lime and fermented cucumber for lunch.
“The Gold Coast, we’re doing okay for cafes. We wanted to bring something that other people weren’t doing,” Pete says.
“Lots of things have a boozy or spicy finish to them.
“We’re just taking everything you know and love about breakfast and taking it up a few notches.
“We’ll happily make you sausage on toast if that’s what you want, but we want to make something exceptional and enjoyable and fun.”
The fit out features a strong dark blue colour scheme with blonde timber, hanging lamps and a black ceiling. It was designed and executed by Pete and Clark, which Pete says adds to the sentimental value of his first business venture.
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“Neither of us have any renovation experience. It was a complete learning curve,” Pete says.
“It was definitely worth it. It feels so much more personal. I look at the paint on the walls and it gives me a warm feeling.
“Everything fits so beautifully together.”
Cross and Feather is open from 5.30am daily at 2/2 Grice Avenue, Paradise Point
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