The Everything Bagel, New York style

The croissants get most of the attention, but the bagel is where a lot of the brunch menu actually lives. Ours is a house Everything Bagel, made in the Burleigh bakery, and most of the time it arrives wrapped New York style so the whole thing holds together in one hand.

Built to be eaten properly

A bagel is only as good as what it carries. The Bullseye Benny keeps it classic, poached eggs and house miso hollandaise with double-smoked streaky bacon. The Bullseye Bang brings a house chilli sambal for the people who like a kick before nine. The Salmon Bagel is sustainable NZ smoked salmon with pickled qukes, dill, crispy capers and cream cheese.

For something with more weight to it, the Brisket Bagel carries 24hr slow-cooked wagyu, and the Karaage is free range fried chicken with miso mayo and house teriyaki. The BEC is the no-fuss bacon, egg and cheese done well. And the Tomato Bagel keeps the vegetarians more than happy.

Why it tastes like that

The seasoning, the chew, the way it stands up to a sauce, that all comes from making the bagel in the building rather than buying it in. Same bakery, same early start, same team that's already three days into the croissants by the time the first bagels go out.

Come early

Walk-in only, doors at 6:30am, takeaway window from 6. The bagels are at their best fresh, so the earlier the better. 1748 Gold Coast Highway, Burleigh Heads.

[See the full menu]