Doko Demo V

DOKO DEMO V HAS MOVED TO BURLEIGH WATERS AND AWAITS A NEW REVIEW.

Miami’s Doko Demo V (meaning ‘anywhere’ in Japanese, the V standing for ‘vegetarian’) is a café and bar located under the Burleigh Motel on the Gold Coast Highway. 

Created by Versace-trained chef Jared Peck and Taiwanese partner Chiyun Wu, it is one of the most diverse eateries on the Gold Coast vegetarian scene. 

With a spacious open courtyard set-back from the highway behind a latticed and leaf-lined wall, the bamboo accents and thatched pagoda transport you to another place. Shaded bench-style booths provide ample outside seating as an alternative to the bamboo-lined settings indoors.

Doko Demo V is known for serving healthy, vegetarian and vegan whole foods with a twist. The all-day breakfast favourites are presented under three enticing tastes – something sweet and raw, something sweet and cooked and something savoury – and includes Açaí, Pitaya and Peanut Butter and Chocolate bowls, pancakes, waffles and French toast, as well as Taiwanese Crepes, Thai Scrambled Tofu and Corn Fritters. The traditional savoury staples such as Smashed Avo, Eggs Benny with plant-based ham and the Big Breakfast are also on offer.

The lunch and dinner menu offers a broad selection of beautifully presented, globally influenced vegetarian and vegan dishes, such as meat-free burgers, Konjac ‘sausages’ with sauerkraut, soy protein ‘chicken’ poke bowls, taco trios, as well as plant-based ‘lamb’, ‘duck’, ‘fish’, noodle, pizza and pasta dishes. In terms of cuisine, there’s something fresh and delicious from just about every continent on the globe.  

There are two dessert options and a clever kid’s menu available, and it hardly needs to be said that the menu caters for all dietary requirements.  Licensed to serve beer and wine, Doko Demo V also serves three interesting vodka cocktails, and has every Kombucha flavour known to man.  This vegetarian and vegan gem also offers frozen meal orders and sells specialty grocery items including organic beans, vegan eggs, mock chicken, vegan ham and prawns, as well as Bonsoy, coco quench, almond and oat milk.  

By Michaela Lyons