Two Yolks is dishing up your brekky burger dreams.
Two Yolks is dishing up your brekky burger dreams.
It’s hard to ignore the bristling and evolving eating and drinking scene that’s spilling onto the streets of Burleigh Heads. You could go ahead and label this beautiful locale the Gold Coast’s favourite suburb, and, well, you’re not really going to have anyone object: a pristine stretch of sand, an iconic hill to watch whales and sunsets, and ample ways to satisfy your tastebuds and socialise over drinks.
New to this scene, and a venue we’re sure you (in masses) are going to love, is the newly opened Two Yolks. A high-level comfort food eatery which once you’ve tried, you’ll agree is egg-cellent.
The concept is something we haven’t seen before; by taking a balance of high-end ingredients with a primary focus on the inclusion of eggs, Two Yolks plans on giving you a casual approach to breakfast and lunch which is destined to have you keep returning.
The space can be found pavement-side on Connor Street opposite Memorial Park and is a well-trodden daily path for beachgoers and shoppers as they make pilgrimage to taste what Burleigh has to offer. Inside, the feel of the venue is underpinned by warm fluorescent orange mixing with neutral tones of grey and white.
A long bar top counter accommodates 12 eager-to-eat patrons who are given a front-row seat, whilst two oversized booths to the rear of the space provide low-lit escapes for up to 8 people each to huddle around and egg-citedly await their tasty goods.
But what can you eggspect?
The offering is hinged on two burger menus; a brekky offering and a standard lunchtime onwards burger menu. You’ll find eggs running throughout.
Whether it’s the Le Burleigh Scramble with soft organic scrambled eggs, cream cheese, chives, and rocket or the Two Grande Burrito with the additions of tater tots, guac, Bangalow bacon, and Byron Bay Haloumi.
No expense has been spared with sourcing the most premium products available, this may be swift food, but no corners are being cut. The house beef patty is ground fresh daily and includes prime grass-fed cuts from Tasmania’s Cape Grim. Bacon and sausage are sourced from organic Bangalow Sweet Pork, and farm-fresh free-range organic eggs are the finishing touch to a carefully put-together menu.
The emphasis will be on making everything fresh, nothing will be reused, and everything will be consistently the same whether you had it last week, today, or next month!
To keep the hydration levels high, several cold-pressed juices will be available alongside ten different local craft beers from the likes of Black Hops and Precinct Brewery. There will also be a small gathering of rotating special edition beers, which will be hand-delivered from the breweries — and when they’re gone, they’re gone! In time, a freshly squeezed orange juice machine will be working its magic out the front of the venue, encouraging you to sip back on a fresh hit of vitamin C while your order is being put together.
We’re confident Two Yolks will be a cracking complement to Burleigh, and we doubt the guys responsible will likely just stop at this one either (owner and serial foodieprenuer Jem Jacinto is already well-known for his ahead of the pack Finn Poké).
So, get yourself in on the action: grab a piece of their must-have merchandise and find yourself countertop with one of their burgers between your lips and a beer in hand — perfection.
Hours: Daily 7am — 9pm
Where: 13 Connor Street, Burleigh Heads
Words by Alex Mitcheson.
He’s the man who brought us Finn Poke at Pacific Fair just a few short months ago and this week, Jem Jacinto will open a second venue in Burleigh Heads.
We sat down for a chat with Jem about his Hawaiian roots (where poke bowls were invented) and how Finn Pokes’ chef driven concept means next-level poke bowls for the Gold Coast.
What do you love most about the Gold Coast?
First and foremost, the coastline and the beach, it reminds us a lot of where we’re from in the States (LA and Hawaii) and the people are great. It’s a healthy vibe here and it really suits what we’re trying to offer.
Tell us how Finn Poke came about?
My Mum and sister are based on the Gold Coast and I’ve always wanted to bring the family dynamic closer together. I love food, I have roots in Hawaii and what I know best is food. The poke was a no brainer because there wasn’t much established here at that point, about a year ago. We were in Byron for the week on vacation and saw a ‘for lease’ sign and thought let’s do it. Within two or three months we had our first store open and now here we are with the Pacific Fair and Burleigh stores.
What’s your food background?
I’ve been involved in the hospitality industry for about ten years now. My brother in law founded Fig and Olive in the US, which grew into a multi-unit brand with stores from New York to LA and I was there to help him build the stores and I got involved in the business side of things. Last year Fig and Olive sold and we opened Farmhouse so I’ve been involved in the industry for a long time. Fast casual is really where it’s at and that’s what we’re doing with Finn Poke.
What’s unique about your poke bowls?
We’re not your typical poke bowl we’re more of a premium offering without the extra price tag. We’re a chef driven concept and we source super high quality ingredients directly from the producers. We focus on that so we can provide the best value and quality. When you build your own bowl, we balance it for you to make sure you have the right amount of sauce, crunch and all the ingredients. That way you have a perfectly balanced bowl and that’s probably the most important factor. Our chefs make the bowl for you and ensure it’s perfect. It’s important to us to be a sustainable business too. We take from the ocean so we need to give back and be responsible. All our tuna is wild, line caught in Queensland and NSW. All the salmon here is farmed so we’ve chosen a farm that is certified, sustainable and has good practices. Our packaging is 99% reusable, plastic free and biodegradable.
You’ve opened in Pacific Fair and now Burleigh, why those locations?
Pacific Fair is such a prominent development in the Gold Coast, it’s been here for so many years, I remember when it was still new and it was such a formidable shopping centre back then. They recently spent a lot of money rejuvenating it and creating a great dynamic. I believe it’s really the shopping core of the Gold Coast so we thought it’d be great for awareness of our brand. Burleigh is just such a cool place; it’s really aligned with our vibe. You can grab a bowl and sit on the hill and feel good while eating a healthy meal.
What else do you have on for 2018?
We’d like to get settled on the Gold Coast and then spread the poke love all the way up north. We always want to improve the brand and grow our offering too. I’ve got a few great recipes up my sleeve that I’ll launch for the summer including something that’s only found on the big island in Hawaii, I haven’t seen it anywhere else. It’s a poke recipe that’s vegan friendly and it’s really delicious.
What’s the best piece of life advice you’ve ever received?
Enjoy your family.
Tell us your favourites on the Coast:
Beach: Burleigh
Restaurant: Finn Poke
How does your weekend usually look? At the moment, work but I usually spend my time in Byron with my family.
It’s all happening in Burleigh Heads folks, we’ll be eating somewhere new every night for the rest of our lives at this rate and we’re not sad about it.
This week Finn Poké slid open its doors on James Street bringing healthy, colourful and, best of all, absolutely delicious poké bowls to the people. Now we know poké bowls have been discussed previously but allow us to elaborate for those who haven’t had the pleasure.
Originating in Hawaii, poké (pronounced poh-keh) bowls are usually made up of raw fish, rice, vegetables and other fun additions. Don’t stop reading if raw fish ain’t your thing though, you can also have chicken (cooked) poké, vegetable poké and tofu poké.
Burleigh’s newbie comes courtesy of Jem Jacinto and his team who began their foray into poké bowls in Byron Bay just last year and since then, opened a store in Pacific Fair and now, this pretty place.
Speaking of pretty, you’re gonna LOVE it. The space is all white textured walls and aqua leather seating with a tiled entryway way and, our fave, a neon pink slogan sign scrawled across one wall.
Wicker light fittings are strung down the length of the space and the whole thing comes together in a perfectly Burleigh way – light, airy and with delightful little pops of colour and we would like to move in please.
Especially because we could eat poké bowls all day long. Yes please.
Finn Poké’s bowls are a little different from most in that they source only the most premium of ingredients to ensure both quality and flavour are top notch. Which they are.
We’re quite partial to the Spicy Salmon Shaka because not only is it made up of the prettiest pink hues we’ve ever come across, it is also a flavour sensation. The Shaka has red onion, bean sprouts, daikon, watermelon radish, shiso furikake (seasoning) and spicy sriracha mayo over the freshest of salmon.
The Salmon Finn is also next-level. Reminiscent of summer in a bowl, it’s filled with cherry tomatoes, cucumber, bean sprouts, orange segments, nori furikake and classic shoyu (a type of soy sauce). So citrusy, so yum.
Of course, those are part of the signature bowl range but you’re also welcome to build your own bowl, which the chefs will ensure are perfectly balanced and even more perfectly tasty.
In conclusion (how dumb was essay writing back in the day), Finn Poké is the perfect addition to James Street and just imagine grabbing a bowl and perching atop Burleigh Hill every single day of summer. It’s going to be a time.
See you there, bring beers.
LOCATION: 31 James Street, Burleigh Heads
HOURS: 11am until late daily
Words and photos by Kirra Smith
