Cardamom Pod was originally started by owners Sean and Mamta Pinnell as a hole in the wall eatery in Byron Bay, where it served its creative vegetarian and vegan eats for over 12 years before expanding to Victoria Park in Broadbeach.
Located opposite The Star casino and within walking distance of Pacific Fair and the Convention centre, the current Cardamom Pod is an elegant fully vegetarian eatery with a dedicated following and a killer park-side location.
Boasting a comfortable and laid-back leafy outdoor dining area with cheese cloth curtained bamboo pods, and a quirky interior with eclectic décor – featuring a wall sized mural of Govinda, a fabulous floral wall, comfy green velvet lounges and cane and macrame accents – the Pod will entice you in. But before you see the Pod’s charm, it’s the sweet aromas of the sumptuous vegetarian and vegan feast on offer wafting across the park that will entrap you.
The menu features a multitude of tasty and healthy options that cater for all diets including curries, burgers, salads, smoothie bowls and wraps, as well as sweet treats like cakes, tarts and cupcakes. On all-you-can-eat weekdays choose from five gourmet vegan salads and huge variety of international hot dishes which change daily. The weekend all-day menu features such delights as probiotic Dosa crepes filled with masala spiced potato, house-made ginger chutney, mint and coconut and beetroot yoghurt – a must-try!
Weekend diner specials are served from 5pm with a thoughtful menu of entrees like the Pharoah’s Cacao with Zaatar dusted Turkish bread, white chocolate baba ganoush, burnt carrot and cumin hummus Muhammara, and mains like the Bollywood burger with a patty of vegetables and cracked lentils, kale pakora, semi-dried tomatoes, mango chutney and avo cream.
Parched diners can quench their thirst with mango lassis, smoothies, teas, coffees (from the Byron Bay Coffee company), kombucha, fresh juices and chai drinks. For a special final twist, you have to try the MYLK (AKA milk) bar’s plant-based dairy-free sundaes, scoops, splits and Stroopwaffle sandwiches.
By Michaela Lyons