Cheek Cafe is the playful new neighbourhood gem bringing big flavour to Southport
Southport has scored itself a vibrant new local, and it’s one that’s impossible to walk past without smiling. Sitting proudly on a sun-washed corner of Como Crescent, just footsteps from the Broadwater and the G:link station, Cheek Cafe is the bright, joy-filled newcomer bringing warmth, flavour and a whole lot of personality to the Broadwater Parklands precinct in Southport.
Cheek Cafe is the creation of Natalie Yiannakopoulos, whose path into hospitality has been anything but conventional. After graduating with a double degree in Business and Law, she found herself resisting the expected career path and instead leaning into something more intuitive – connection, nourishment and creativity. That instinct eventually led her to this very space, a former Greek taverna, where she first worked as a dishwasher, cook and all-round helping hand before being offered the unexpected opportunity to take over the venue. In that moment, the idea for Cheek was born, shaped by Natalie’s passion for wholesome food, ethically farmed produce and a hospitality experience anchored in heart.
Step inside and it’s immediately clear that Cheek is not your standard cafe fit-out. Natalie designed the interiors herself, layering curved steel and pops of bright peach and pink with handmade touches, timber floors, rattan lighting and lush greenery. Some of the chairs have even been hand-painted by her mum, Fay. It’s playful without being kitsch, modern without losing its warmth. Here, colour, texture and personality come together to create a deeply inviting space that feels both energising and grounding. Outside, nearly 100 seats spill into the sunshine, offering a breezy, relaxed vantage point for long coffees and leisurely breakfasts that roll into afternoon catch-ups.
In the kitchen, head chef Anjelika Arnaiz brings a world of experience, from culinary training in the Philippines to a stint at Michelin Bib Gourmand restaurant Bancone in London. Channelling Mediterranean flavours, homestyle comfort and refined technique into Cheek’s all-day menu, the cafe celebrates simple, real ingredients from Australian farmers who prioritise ethical practices. Think pasture-raised Queensland eggs, grass-fed tallow and butter, high-quality bacon and beef, and honest food made with natural fats rather than processed oils. It’s a philosophy that runs through the entire menu and one Natalie affectionately sums up as “fats from all the right places.”
Breakfast is the beating heart of the Cheek offering. The pizza oven cleverly transforms into a morning waffle station complete with a dedicated waffle chef churning out golden, fluffy creations layered with fresh fruit, biscuit crumble and warm sauces. Another menu stand-out is The Muffin Men, a line-up of brioche breakfast muffins with a wink of humour and a whole lot of flavour. One of the instant crowd favourites, the Cheeked Up Benny, brings new life to the classic eggs Benedict. Instead of ham, the dish arrives with melt-in-the-mouth slow-braised beef cheek, perched atop a crisp house-made potato rosti and finished with silky hollandaise, sauteed spinach and just the right amount of heat.
Those with a sweet tooth will gravitate toward the Peachy Panna Cotta – a Greek yoghurt creation that wobbles theatrically on the plate, topped with strawberry compote, house-made macadamia oat granola and seasonal fruit. The First Love waffles, generously adorned with strawberries, banana, biscuit crumble, vanilla gelato and melted chocolate, are as irresistible as they sound. Even the big breakfast has been given a glow-up, built with premium ingredients that turn the familiar into something deeply satisfying.
You might like
Beyond breakfast, the menu stretches into lunch with the same sense of care. Flame-grilled souvlaki, nourishing bowls, grass-fed steaks, barramundi, homemade pastas and gyros all feature, with subtle nods to Natalie’s Greek heritage and her business partner Ricardo Pizzuto’s Italian influence. It’s food that feels generous and satisfying without losing its freshness or heart.
Coffee is poured using Quest beans out of Burleigh, and the drinks list includes a house favourite, Mz Cheek’s Matcha, a creamy, peach-kissed matcha topped with a sweet-tart strawberry cold foam that’s as pretty as it is addictive.
Natalie’s mission has always been to create a community hub that nourishes body, mind and spirit – a space where hospitality feels personal and joy comes baked into the experience. With its playful branding and menu bursting with colour and creativity, Cheek has already begun stitching itself into the fabric of the neighbourhood.
As Natalie puts it, “We’re here to shake up hospo on the Gold Coast – to be the cheeky, flirty new cafe on everyone’s lips.”
Head to The Directory for opening times.