Goldie is Brisbane City’s new gem for bang-on brekkie rolls and killer coffee
From smoked brisket bacon rolls and crispy hash browns to Allpress coffee and cream-cheese-filled lamingtons, Goldie is bringing a fresh breakfast spot to Brisbane City’s Queens Lane. Behind the bold branding and colourful interiors is a refreshingly restrained food philosophy. Goldie proves you don’t need to reinvent the brekkie roll – just do it exceptionally well.
While riffing and experimenting are key to improving a dish, some food items just can’t be tampered with. Case in point: brekkie rolls. Sure, you can elevate them with gourmet ingredients, but, at their core, the beauty of the brekkie roll lies in its simplicity.
Dae Kang agrees, which is why the brekkie rolls at his new inner-city coffee spot Goldie are kept simple – the Platonic ideal of what a fast-breaking two-hander should be.
“Bacon, eggs and coffee – you just can’t go wrong with that combination,” says Dae.
The operator has spent much of his career working within the confines of the inner city, opening everything from lobby cafes (Public and The Assembly) to large-format eateries (Gather). With Goldie, Dae is striking a midpoint between the two, crafting a concept that caters to express eats just as well as it does sit-down diners.
“With Goldie in particular, I wanted to do a concept that’s more than just coffee,” says Dae. “I wanted it to be the right concept for The City, specifically one that’s approachable and suited to everyday visits.”
Nestled at the far end of Queens Lane at the base of Charter Hall’s brand-new 360 Queen Street building, Goldie is a bit of a hidden gem. Though removed from the street, eagle-eyed wanderers might catch a glimpse of the warm glow emanating from the hideaway’s interior.
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“With the design, I tried to make it as architectural and as aesthetic as possible,” explains Dae, who reveals he worked with architect Matthew James Reynolds (Landing Bakery) on the design, which looks to offset Queens Lane’s concrete-heavy foundations with colour.
Vibrant neon lighting beams out into the laneway, bathing Goldie’s tiles and service counter in orange hues. Seating is scattered down the alley, with a blonde timber bench inside for those awaiting their order. According to Matthew James Reynolds, Goldie’s look is, in essence, reflect the dialogue between the moving parts of hospitality.
“Goldie is sincere architecture because it isn’t focused on just one thing,” Matthew explains. “The product, the brand (by Frend Studio.), the staff, the space, the materials, the services and the way they all come together as a place. Sometimes it’s a productive debate between form and function, other times it’s a discourse of agreement between those same friends. Having all of the different kinds of conversations is the key.
The menu is concise, but don’t mistake brevity for a lack of substance. Goldie’s selection of eats leans classic, but quality is still the guiding principle here. For example, Dae sources Goldie’s proteins from Stanbroke, layering its smoked beef brisket bacon atop a fried egg, sauerkraut and Swiss cheese in its brisket and egg roll.
There’s also a pork sausage and egg roll with caramelised onion and American cheddar, a grilled peppered mortadella roll with Swiss cheese, pickles and Dijon mayo, plus a veggie roll with a Love Buds plant-based patty, smashed avocado, tomato, pickles, caramelised onion, Swiss cheese and chipotle honey barbecue sauce.
And who can forget the classic brekkie roll? At Goldie, it is served with streaky bacon, fried egg, American cheddar, aioli and tomato relish. Best ordered with a golden hash brown on the side (make it two), it’s hard to beat. But that’s the point of a classic – it delivers, time and time again.
“I think the key element to a good bacon and egg roll is freshness,” explains Dae. “We cook everything to order. Nothing is pre-made.”
At lunch, the menu expands to include a smash-patty cheeseburger, with melty American cheddar, shaved onion, pickles, ketchup and hot mustard on the bun. For a sweet finish, the joint is slinging lamingtons with raspberry jam and Heilala vanilla cream cheese filling.
Most of Dae’s cafes engage a different coffee roaster for their caffeine supply. At Goldie, Allpress beans are on deck, with matcha also available.
“For me, the right concept for coffee was consistency and everyday drinking,” says Dae. “I really enjoy drinking Allpress as my everyday coffee.”
Looking ahead, Dae believes that Goldie has the potential to evolve into a multi-location brand. Though the cafe concept has only been open for a little under a fortnight, Dae already has a second location in the works on the corner of Margaret Street and George Street.
“I’d like to be in different corners of the city and establish the brand as a quality everyday breakfast and coffee spot,” says Dae. “I’m going to try really hard with Goldie — I’m trying to make every site look special.”
Ask Dae, and he’ll tell you that the success of Goldie and its future both hinge on maintaining its core ethos, which prioritises quality, consistency and accessibility above all else. Because when specialising in something as beloved as the classic brekkie roll, the worst thing you can do is mess around with it.
“Goldie is for everyone – for construction workers, office workers and the general public,” says Dae.
Goldie is now open to the public – head to The Directory for operating hours and more information.
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