Tropical Caribbean vibes shimmy into Mermaid Beach.
Tropical Caribbean vibes shimmy into Mermaid Beach.
Radiating good vibes and a tropical, Caribbean theme perfectly suited to its balmy just-off-the-beach location, Poké Poké is bringing brightly coloured bowls of goodness to Mermaid Beach.
Poke bowls have taken the world by storm of late but in case you haven’t heard, the healthy bowls originated in Hawaii and are made up of crunchy salad, tender chunks of fish or meat, mouth watering sauces, nuts, seeds, noodles…any number of things and Poké Poké is leading the charge.
From the street, the first thing you notice is a custom carved front wall boldly enticing you to join the party. Inside the space pops with colour – an emerald green bench seat lines one wall while a neon pink sign beams in the corner declaring “okey dokey time for poké” and bunches of green bananas hang in a wide, sun-lit window.
It’s reminiscent of a tropical island takeaway joint with plenty of space to perch inside and watch the magic unfold or outside on the grass if you’d prefer.
Owner Morgan Walsh, one half of Mermaid Beach favourites Bonita Bonita and BonBon fell in love with the bowls on a recent trip and, as a lover of all things colourful, knew there’d be a market for them here.
At Poké Poké bowl options are abundant. Fresh Off The Boat is made up of the freshest salmon with edamame, zoodles, seaweed and radish on brown rice with wasabi mayo. If you’re in the mood for something warm, the Caribbean inspired roti bowls are for you. Go with the Chicken Curry bowl made up of taro and potato on coconut rice with roti.
Smoothie bowls are a thing too – try the Avocado and Kale with spinach, almond milk and banana.
Of course there are fresh and cold press juices, wine and beer and a soon-to-be-launched cocktail menu. You need never leave.
Don your most colourful Hawaiian get up and your favourite pluggas and get down there, there’s way too much fun to be had.
LOCATION: Cnr Alfred Street and Gold Coast Hwy, Mermaid Beach
HOURS: 8am to 8pm daily
Words and photos by Kirra Smith