New Robina cafe inspired by home style European cooking: ‘not your gluten-free, vegan type of place’

The breakfast and lunch dishes are decadent and the owners make no apologies. Robina’s new European cafe is serving food that’s made for enjoying — check out the menu.

In the Gold Coast hospitality scene, sometimes you just want to own a business where everybody knows your name.

New cafe Dark Fluid Espresso is the product of owners Sonia and Jovan Ivanovski’s game plan to return to Robina, the suburb they know and love.

“I used to own Natabella in Robina Shopping Centre, a very traditional European delicatessen cafe,” Sonia says.

“I sold that in 2011, and I’ve had a few around the Coast since.

“I wanted to come back to Robina because I live here. It’s close by to home, relaxed, stress-free.

“I’ve had a cafe in Kirra and Main Beach, I just wanted something a bit more low key.

“When this one popped up, it was the perfect opportunity for me to be back in Robina.”

And customers hadn’t forgotten about them — Sonia says the words “you look familiar” are uttered almost every day.

FROM KITCHEN HAND TO LEADING PRESTIGIOUS COAST RESTAURANT

Dark Fluid Espresso at Robina — the Mrs Benedict. Picture: Jerad Williams

SUBSCRIBE TO THE BULLETIN: $5 A MONTH FOR THE FIRST THREE MONTHS

“We’ve already had a few people recognise me and my husband,” Sonia says. “They say ‘we remember you guys, we miss you. You used to have lovely food’.”

Dark Fluid pays homage to the couple’s European roots with gourmet breakfast and lunch options and house made sweets, while the coffee is a Seven Miles Roasters blend.

“We’re not your gluten free, vegan type of place; we’re a proper soul food cafe that’s traditional European, but we accommodate for some things,” Sonia says.

“We have a gourmet range of small goods of cheese and meats we do in our products, like gourmet sandwiches with salami.

“We also have on the menu croque madame which is very popular. We use the proper Gruyere cheese in it, make our own bechamel.

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Dark Fluid’s sriracha chicken burger. Picture: Jerad Williams

“I like to concentrate on all the baking and cooking and things like that. We’re doing hearty soups, cannelloni, ravioli, I make my own dough as well.

“We have truffle eggs for breakfast, we have an omelette with chorizo. We do get some questions from customers, saying ‘what’s that?’ Then they try it.

“We wanted to make a place where you can’t have it somewhere else, you have to come and have it at this cafe.”

The old space was completely redeveloped to make way for Dark Fluid Espresso, allowing Sonia and Jovan to put their own personal touch on the fit-out. Sonia describes the styling as timeless and elegant.

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Owner Sonia makes all of the pastries and treats. Picture: Jerad Williams

SUBSCRIBE TO THE BULLETIN: $5 A MONTH FOR THE FIRST THREE MONTHS

“It was dull, black and red, it was untouched for 15 years, so we’ve gutted the whole place with a brand new kitchen and brand new furniture,” Sonia says.

“It’s on that green palate with dark green tiles, that French 1920s, classic, timeless style.

“Our counters are all stone counters. We’ve got a beautiful round marble table at the entrance.

“There’s heaps of seating outdoor, we’re dog friendly. There’s so much room, and plenty of parking everywhere.”

Dark Fluid is not the latest hipster hospitality venture. Sonia says she and Jovan are long-time professionals, executing more than 20 years of experience with enthusiasm and devotion.

“We are foodies, that’s our life and our passion,” she says.

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Pumpkin dukkha. Picture: Jerad Williams

SUBSCRIBE TO THE BULLETIN: $5 A MONTH FOR THE FIRST THREE MONTHS

“We’re not in different professions and doing it because we feel like it’s cool, we’re doing it because we’re both chefs and we’ve been doing it all our life.

“Being back in Robina, it makes it feel like home. We feel like we’re just at home and people are visiting our house and we’re making them things to eat.”

Dark Fluid Espresso is open from 6.30am weekdays and from 7am on weekends.