Food review: Stones Throw

1823 Gold Coast Highway, Burleigh Heads Ph: 07 5576 2504

With so many new cafés opening on the Gold Coast, it pays to offer something different. We’ve heard all the #givethecustomerswhattheywant arguments, and they don’t entirely wash with us.

So, when we visit Stone’s Throw for the first time, we’re really pleased to see no Eggs Bene on the menu. They’ve stepped up and taken a few risks which have paid off. Full stop.

Taking over the venue formerly occupied by Pigs and Pints Burleigh, Stones Throw is literally ‘a stone’s throw’ from where brother and sister duo Cameron Chartres and Melanie Windsor grew up on Hale Street.

Having worked his way around the world working in kitchens in Canada, France and the UK (to name a few countries, including a few months with Gordon Ramsay), Cameron worked in mining on his return to Australia before joining the Rick Shores team as a chef. Like most chefs, Cam longed for his own kitchen and when Mel admitted that she too was at a crossroads, they took the chance to follow their passion, opening Stones Throw with their partners in mid-2016.

The café is a family affair, each member having their own specialty: Cameron infuses the world flavours he’s experienced into Australian cuisine with lots of herbs and spices added to the all-day breakfast and lunch menu; Mel’s the baker, Cam’s partner Amy Kaden is a naturopath, taking care of sourcing and juicing, while friend Katie Chartres fills the cabinet with wholefood baking.

Relaxed and casual with a beach feel, Mel says they’re trying to fill the gap in between fine dining and takeaway, while offering food that’s healthy and full of flavour.

Some of the standout dishes include a Coconut sugar-cured omelette with chilli sambal, green chilli and spring onion; Ricotta and raspberry baked pancakes with crème fraiche; Star anise braised short rib baguette; and Softshell crab brioche. With weekly specials keeping up local interest, passionate fans will never let them take several dishes off the menu, including Cauliflower rice and Avo sourdough with mixed seeds and verjuice.

The brekkie bar is a neat touch, allowing patrons to build their own breakfast from chia pudding, muesli and granola, yoghurt and fruit for $13. It’s only a small part of the wide gluten free offering which includes GF raisin toast and bread always being available, sweet and savoury muffins, at least one salad, as well as three sweet GF options.

With the winning Brisbane-based Fonzie Abbott coffee, Stones Throw has become a favourite for Burleigh business workers and locals. In turn, the group are putting back into the community with fundraising for cystic fibrosis through a book exchange and functions.

Fresh and healthy, this is a café with interesting twists in almost every dish and, in another nice touch, the entire menu is available as takeaway to the beach, just a stone’s throw away!

Read more of Marj’s reviews on Good Food Gold Coast

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