Palomino’s Deli brings egg rolls, mortadella and American-style sandwiches to Tugun
There’s a quiet buzz about Tugun these days. A little slower than its neighbours Currumbin and Burleigh Heads, this beachside suburb leans into its laid-back, community-focused charm. It’s the kind of place where you can stroll along Golden Four Drive with a coffee in hand, chat with a stranger, pick up fresh flowers, restock your pantry, and grab a bite to eat – all on the same cruisy stretch. Now, adding some serious flavour to the mix is Palomino’s Deli, a small-but-mighty cafe that’s quickly earning its stripes on the Gold Coast food scene.
The Gold Coast isn’t typically known for its deli culture, but that’s beginning to shift, one slice of mortadella at a time thanks to Zayne Stoner, a Melbourne native with a love of old-school vinyl, community connection and really great sandwiches. Despite having only opened in October of last year, Palomino’s Deli feels like the kind of place that has been here forever – yet somehow still feels like a secret you’re lucky to be in on.
Raised in Melbourne, where delis are practically a rite of passage, Zayne saw a gap in the Gold Coast food landscape. Alongside co-owner Josh Bainbridge and collaborator James Hurlston (who helped shape the menu and space), Zayne transformed a former Mexican eatery into something entirely new.
“I was actually trying to do this in Bali originally,” he says. “But then this space popped up and I just… went for it.”
He means that literally. Still based in Melbourne at the time, Zayne sent a mate to inspect the Tugun venue, got a walkthrough video and jumped on a plane. Within a week, he was signing papers – without a solid plan for a menu, a team, or even a background in hospitality, just the loose idea that he wanted to open a deli.
Despite having never worked in hospitality before, Zayne wasn’t deterred. “I’ve had a tattoo shop. A gym. I worked the wharfs,” Zayne says. “But it all comes down to making people feel welcome, right?” And that’s precisely how you will feel as you step foot inside the tiny cafe.
With the help of mates and some DIY tutorials, Zayne tackled most of the venue’s fit-out himself. The aesthetic is inspired by iconic delis around the world – think Bambino in Paris, Regina’s in NYC and Uncle Pauly’s in L.A. There’s plenty of warm timber, a record-spinning vibe and a scattering of low stools to pull up a perch while you wait.
Palomino’s doesn’t try to do everything – just a few things really well. The breakfast menu, served from 7:00–10:00 am, is anchored by one superstar – the egg roll. Built on a soft potato bun, with fluffy scrambled eggs, American streaky bacon, melty cheddar and grilled deli meats like mortadella or sopressa, it’s developed something of a cult following.
“People are devastated when they miss the 10am cut-off,” Zayne admits. A classic BLT rounds out the morning offerings, keeping to the venue’s ethos of simplicity.
For lunch, there’s just two rolls to choose from – the American and the Italian. The American is Zayne’s love letter to Jersey-style deli sandwiches, stacked high with salad, ranch dressing and as many meats as you want. The Italian is pure antipasto joy, loaded with pesto, olives, sun-dried tomatoes, cheese and slices of “sexy devon”, which is what Zayne calls mortadella. Just be sure to order a serve of crispy fries that are dusted with a seriously addictive secret salt.
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While some places reject variations, at Palomino’s, it’s encouraged. Want to add a slather of something spicy? Go right ahead. Want a third meat? You do you. It’s your sandwich, your way. And if you get stuck, the staff are only too happy to tell you about their favourite combinations.
On the coffee front, Palomino’s pours Allpress – a cult classic in its own right, alongside cold brew, with plans to start brewing in-house. But if you’re in the mood for something stronger, there’s a curated clutch of beers – American Coors, Italian Peroni, and hard-to-find Mexican Modelo.
Zayne and the team have big plans for the small space, starting with arvo sessions complete with tapas, a vinyl DJ and wine. Oh, and about that back space? For now, it’s storage. But there’s plans for that too, hopefully in the latter half of this year Zayne tells us.
Head to The Directory for opening times.