BKA (let’s address that acronym – it stands for ‘be kind always’) opened its doors in late December, taking over the former space of cafe The Local beneath Burleigh’s Ambience tower. For the past six months, Kylie and partner Ryan (a chef for more than 30 years) have been operating BKA as a vegan market stall at Currumbin’s Sanctuary Markets each week, before setting out to create their first plant-based restaurant and bar. The result is a moody industrial-style space with exposed-brick walls, suspended timber sleepers and a copper-topped bar dispensing vegan beer and wine, alongside a colourful cocktail collection.
In a passionate bid to dispel misconceptions about plant-based food, the duo has developed an innovative menu that covers brunch, lunch, dinner and late-night snacks. Brunch is served from 10:00 am with dishes like French toast with coconut yoghurt, maple syrup and burnt banana (plus smoothies, bowls and cold-pressed juices), while small and large plates kick off from midday. For the smaller eats, think the likes of roti with satay dipping sauce, panko-crumbed eggplant chips with wasabi mayonnaise, and salt-and-pepper tofu with almond-butter sauce. The larger plates are designed to suit all tastes, with dishes like satay mushroom ramen, eggplant cannelloni with a lentil ragu, crispy tofu tacos, mac ‘n’ cheese, as well as grazing platters with pates, dips, flat breads and a selection of house-made vegan cheeses. The gluten-free Indonesian nasi goreng topped with tempeh skewers, tofu, chilli sambal and tapioca crackers has been a red-hot favourite so far with locals, while treats like the decadent chocolate-fudge pudding will have the sweet tooths salivating.
Keen to check out BKA? Head to our Stumble Guide for opening hours, location and contact details.
