One of Palm Beach’s most popular eateries, which already features three different cuisines, has added a new option for those craving healthier meals.
The Collective on the Gold Coast Hwy opened Onda on June 9.
Venue manager Kent Mullins said the new menu was their way to connect with Gold Coasters wanting to eat well but still go out for a bite – a trend he said was bigger than ever.
“It’s an idea we’ve been exploring for quite some time, driven by a noticeable shift in the community towards healthier lifestyle choices,” he said.
“We’ve seen it first-hand through the growing popularity of zero and low-alcohol drinks, as well as the food choices people are making when they visit.”
Mr Mullins said, just because the new menu was healthy, it didn’t mean it lacked flavour.
“We believe healthy food shouldn’t feel restrictive or boring and we’ve worked hard to create a menu that delivers on both nutrition and indulgence.”
The gluten-free and dairy-free selection includes a Seoul beef bowl with crispy lettuce, rice cucumber radish, sesame, kimchi, spring onion and gochujang sauce.
There’s also a Greek chicken bowl, a green goddess bowl and a range of salads.
Salads span from chicken schnitzel caesar with crispy bacon, to the sweet heat with grilled halloumi, the ‘ribs and ranch’ with a slow-braised beef short rib, and ‘mexicila’ with black beans and corn chips.
“We’ve built the menu around clean, nourishing, high-protein food,” Mr Mullins said.
He said they had noticed the hospitality scene around them slowly disappearing as looming residential developments started to take shape.
Two years ago an 18-storey tower was given the green light by council to take over the space where The Collective has traded since 2016.
Mr Mullins said they hadn’t heard from the developer and were moving forward with the public information available.
“Business certainly hasn’t been without its challenges,” he said.
“Between the uncertainty around the development and the ongoing cost-of-living pressures affecting so many people, it’s been a testing period for local businesses,” he said.
“Like everyone, we’re keeping an eye on the situation (the development).
“For now, our focus remains firmly on our venues, our team and our customers.
“We’re not going anywhere anytime soon.”