Gold Coast Taste: 8th Ave Terrace opens in Palm Beach from the crew behind Espresso Moto

THE team behind a popular Palm Beach cafe have transformed a “depressing office block” into a space worth savouring.

8th Ave Terrace’s Jordan Stubbs, Zac Nalder and chef Glen Burnett. Photos: Steve Holland

TRANSFORMING a dated office block into a bright, stylish and modern beachside shanty seems like a daunting task, but the 8th Ave Terrace crew make it seem easy.

Owners and Jordan Stubbs, Krista Hall, Shannon Baier-Dry and Nikki Grimshaw-Jones saw the potential an in just over three months, to coin an overused interior decorating term, turned drab into fab.

“I would describe us as Hampton’s meets beach with a nautical twist,” Jordan says.

“We didn’t want to set theme to Hampton’s, because then you’ll have to nail Hampton’s and it’s a venue caught in time.

8th Ave Terrace’s Confit Salmon. Photos: Steve Holland

“On the beach never goes out of style, so people can come up in boardies and thongs or get really dressed up and go upstairs for a nicer dining experience.”

The interior certainly says nautical, featuring a colour that could only be described as ‘Hampton’s Blue’, coupled with subtle touches; brass bar tops, joisted ceilings and a rope covered banister.

Despite the sophisticated styling and structural features, the 8th Ave Terrace crew did not enlist the help of professional architects or designers, rather they dug deep to transform a pokey old office block into something they adore.

8th Ave Terrace’s Slow Rendered Duck Breast. Photos: Steve Holland

“Our aim was to maximise that view and bring the outdoors in as well as be able to see everything that’s happening in the kitchen and behind the bar,” Jordan explains.

“We’ve moved pillars and done knockdowns, added in windows and upstairs there’s a whole slatted wall, which was our chippie’s idea.

“We’ve had an amazing chippie, Andrew Smith from Miraco — I know that sounds like a made up name, and his middle name is even John,” he laughs.

The Espresso Moto now 8th Ave Terrace team are tight-knit, operating under the ideology, as Jordan puts it, “If you love what you do, you’ll never work a day in your life”.

“Head chef from Espresso Moto Glen Burnett is here and we’ve brought Zac (Nalder) here from Espresso Moto,” he says.

“Glen will join forces soon with another chef from a resort in Surfers Paradise who’s coming down to hang out with us.

8th Ave Terrace’s Rustic Duck Fat Potatoes. Photos: Steve Holland

“That’s what we do, hang out, eat food and serve awesome people.”

8th Ave may become your ultimate drinking spot; partly for the unbeatable views and partly because the lists have been devised by experienced professionals who won’t let you down with a bad drop.

“A lot of our wine list has been constructed by my partner Krista, also known as Bubbles,” he says.

“We’ve been down to the Barossa and tried a lot of wines and the Willows cab sav really stood out to us; when you drink this there are hints of eucalypt.

“This winery is on the bank of a river lined by gum trees and over centuries the gum trees are so old they’ve blown their gum leaves over the vines and it’s infused the eucalypt into the wine.”

Jordan recommends the spice of the eucalypt will pair perfectly with the slow rendered lamb rack, served with sweet potato and pancetta mousse, coriander and mint pesto and a red currant jus.

8th Ave Terrace’s Chicken Roulade. Photos: Steve Holland

If you’re after something simpler to savour, Jordan recommends fresh shucked oysters with a light fruity riesling while you the sun sets and night-time arrives.

The whole menu radiates relaxation and lighthearted fun, from Korean tuna tartare, chicken roulade and slow rendered duck breast, all enjoyed in the perfect setting of the second storey terrace.

Being what Jordan calls a “depressing office block” meant that there was zero existing infrastructure — coolrooms, kitchen, bar and plumbing as well as the structural changes all came from nothing but foresight and a dedication to create an amazing space.

“We’ve given more to the server and more to the chefs so they can create a better experience for the customer, rather than cramming more tables in and giving them less space,” Jordan says.

“If there’s more people and less space for them the wait times are going to be longer, they’re going to be under more stress and pressure and the customer won’t have as good of an experience.

“It’s a small business approach, we want hospitality professionals who love their job and in turn give customers a great experience and it means everyone’s happy.”

8th Ave Terrace, upstairs at 31/1176 Gold Coast Highway, Palm Beach