I personally know many people and everybody is really nice, and they are all open to trying new things which is good. Even, if I don’t live here, I feel myself local because I worked up here for one and a half years before this gig. Not at the moment, I live on the Gold Coast, but we’re trying to relocate here in the next few months. I thought it was going to be 90% tourists and 10% locals, but I think it’s more like 35% locals, which is really good.Īre you a local? What’s your opinion on the Tamborine Mountain area and community? The good thing is we get a lot of locals. We’ve been getting all kinds of people, maybe a bit more on the younger side of customers, but we do have elderly customers as well, which is really nice. Have you noticed any particular trends in your clientele? Some stuff like avocados I’m getting from a lovely local person, but if he doesn’t have enough I have to go to a supplier. We’ve been using Australian-based companies. It means I don’t really see anyone, which is hard because I love people, but I can’t really talk while I’m working. I love to make coffee, it’s my passion, so I’m behind the coffee machine all day, especially on a busy day. I try to fulfil that demand to stay open a bit longer, but at the moment it’s hard to find staff, so I have to do what I can. Up here on Gallery Walk, everything closes at 3, which is difficult for the tourists, since there is nowhere to go to eat. On the weekdays we shut down the kitchen at 2-2:30, but on the weekends we try to have it open till at least 3pm. What goes into the average day here for you? My personal favourite is the protein and carb breakfast, so I recommend that for everyone. Our Bean N’ Brunch Parm is really popular, which is a schnitzel with smashed avo and mozzarella cheese melted on top. The most popular are the burgers and maybe the fish and chips. Our menu is designed for tourists and locals. We’re going to have a little of the spice of Hungary, since it’s where I’m from, while still fulfilling the demands of the local people. We opened on the 25 th of December, Christmas Day.Īt the moment it’s pretty similar to what other venues like this would be selling, but in the wintertime, we’re going to add some Hungarian specialty dishes like goulash soup. I don’t like the umbrella style of outdoor eating, so I saw this big roof and I thought “I have to do it here.” This is the best location on Gallery Walk.Ī month. The opportunity came, so we thought to open up something that’s a bit different. I can’t really wish for anything better here on the Walk. I’ve been in hospitality for over 10 years, and Tamborine is a lovely location. I used to work up here on the mountain, so I was pretty familiar with the area. What was your inspiration to open this location? Bean N’ Brunch is the latest in this long line of deliverers of deliciousness, and David Csavas most certainly has his own plans to make his Gallery Walk café embraces its own iconic place in the family. But make no mistake- each is striking and unique in its own way thanks to the ingenuity of those in the mountain’s hospitality industry. Tamborine Mountain is no stranger to cafés, coffee houses, and all manner of other places you can just sit back and enjoy the beautiful mountain ambiance with a fine beverage or a perfect meal.
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