Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill
Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill

Go nuts for doughnuts – nodo brings its coveted treats and brilliant brunch to Camp Hill

From buzz-worthy gluten-free doughnut stall to Brisbane’s best cafe, the nodo story is one for the ages. Over four years, Kate Williams has nurtured and grown nodo into the heralded institution we’re all familiar with – perennially popular and effortlessly cool. nodo’s long-awaited new locale at the Camp Hill Marketplace opened this week, pairing its menu of colourful and inspired brunch eats (and its wildly popular array of gluten-free doughnuts, of course) with an airy open-plan cafe space in the heart of one of Brisbane’s most rapidly evolving suburbs.

In the hospitality game there’s no sure-fire recipe for success, but if there was then Kate Williams has got her balance of ingredients just right. The brain behind Brisbane foodie success story nodo donuts has built and empire on a foundation of baked goods, earning a cult-like following of fans with the agreeable mantra “eat donuts for breakfast”. After capturing tastebuds with her baked gluten-free doughnuts, Kate opened her first bakery-come-cafe in Newstead in 2015 and then followed it up with an express-service outlet in Brisbane City in 2016. Since then Kate and her team have been far from idle – the Newstead location was expanded and given a facelift, brunch service took off (hungry diners can be seen patiently waiting outside for a table on weekends) and Kate sought new opportunities to build the brand further. Camp Hill Marketplace proved to be perfect for a third nodo site, with a new extension to the hub ideal for Kate’s needs. The resulting venue is a modern 70-seater eatery that spreads its dining area across the Marketplace’s open-air green space, while a small interior (designed by Tahnee Sullivan of Sullivan Skinner) houses nodo’s kitchen, coffee counter, drinks fridge and glass-encased doughnut bar.

Not long before the opening of nodo Camp Hill, its Newstead sibling debuted its summer menu – head chef Rhys Crowley has formulated a menu full of colour and flavour that continues nodo’s wholesome slant. Fans of nodo’s brunch offering will be stoked to see that Camp Hill is serving up the same selection as Newstead, including sourdough hotcakes with cereal-milk semifreddo and cornflake praline, kimchi waffles with buttermilk-fried chicken breast, brioche benedicts with miso-butter hollandaise, and panko-crumbed field-mushroom burgers. Fresh brew from Coffee Supreme is on offer alongside Pressed Juices, Buchi kombucha, colourful matcha and turmeric lattes, Mayde Tea, and natural shakes. nodo’s baked doughnuts are delivered fresh daily from Newstead’s bakery, with popular flavours including blueberry-lemon cheesecake, raspberry white chocolate, beetroot blackout and more available to wolf down on the regular.

nodo Camp Hill is now open! Hit the Stumble Guide for more information.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.

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