Longstanding Nobby Beach favourite BSKT has turned the page on a new chapter at The Oxley
After more than a decade as one of Nobby Beach’s most recognisable cafes, BSKT closed the doors on its iconic beachside home and embarked on a whirlwind refit just a bagel toss away. Now settled into the former Sunkist and butcher tenancies at The Oxley, the much-loved local institution has returned with the same wholesome food and fiercely loyal community that made it a Gold Coast staple.
Amongst the chaos and Christmas frenzy, you may have missed the memo that BSKT has reopened in a new outpost at The Oxley. Now that the dust has settled, it’s clear the long-standing venue hasn’t simply moved – it has stepped confidently into its next chapter.
Led by owners Sonia Giggins and Dennis Bastos, alongside Rodrigo Artoni – who was, fittingly, one of BSKT’s first head chefs back in the day – the new space carries forward everything regulars love, just with a little more room to breathe. The wholefoods ethos remains unchanged, grounded in consistency, care and deep familiarity. This is the kind of place where customers know the menu by heart and would notice immediately if something went missing.
That kind of loyalty is not just found, it’s earned. Behind the scenes, BSKT operates with a larger-than-usual kitchen team, allowing everything from sauces and relishes to toppings and dressings to be made in-house. It also allows for flexibility and the ability to cater to all dietary demands. Vegans, gluten-free diners, coeliacs, athletes, calorie-counters and the gloriously unrestricted can all order freely, and requests like sauce on the side or a build-your-own plate of sides are welcome.
For long-time BSKT devotees, the menu is reassuringly familiar. For newcomers, it’s an all-day offering that spans breakfast, lunch and everything in between, anchored by dishes that have reached near-mythical status among locals. The Healthy Bennies remain untouchable – a lighter, cleaner take on the classic, finished with BSKT’s own turmeric bearnaise or kalenaise, applied with restraint. It’s the dish Sonia says customers would revolt over if it ever disappeared.
Sweet options hold their own. The vegan and gluten-free pancakes have become something of a calling card, drawing diners from all over the coast, while apple crumble waffles and house-made granola strike the balance between indulgence and intention.
Come lunchtime, the menu leans fresh, nourishing and quietly addictive. The coconut chicken salad, inspired by Sonia’s time in Melbourne and her love of Vietnamese flavours, sees chicken gently poached in coconut milk with just enough spice to keep things interesting. The prawn tacos, coated in BSKT’s signature spice mix and finished with house-made turmeric sauce, and the miso salmon, glazed in a deeply savoury miso, round out what Sonia calls the holy trinity of repeat dishes – plates so beloved many diners never order anything else.
Elsewhere, the menu continues with options like avocado smash, garden omelettes, burgers, poke bowls and a generous create-your-own plate of sides that caters to protein-focused diners and minimalist eaters alike. Even the kids and pups menus have been given thoughtful attention, staying true to the cafe’s inclusive philosophy.
Drinks follow suit, with specialty coffee, cold-pressed juices, smoothies and shakes joined by an alcohol offering from 10:00 am.
More than a relocation, BSKT’s move to The Oxley feels like a natural evolution. The same values, the same cult favourites, now in a space that allows the cafe to do what it has always done best – look after its people, feed them well and keep them coming back. In a dining landscape that’s constantly chasing the next new thing, BSKT is proof that consistency, heart and a damn good plate of food never go out of style.
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