What came first, the chicken or the egg? The crew behind popular West End breakfast joint Morning After cheekily weighed in on the question in 2019 with Yolk. The brainchild of Morning After’s Yianni Passaris, Yolk’s arrival marked the fulfilment of Yianni’s long-held desire to expand operations north of the Brisbane River. When it comes to the grub, Yolk’s foundation ingredients are eggs and chicken. A breakfast staple to many Australians, the bacon-and-egg roll is Yolk’s signature – fully customisable with your choice of sauce (hot sauce, dijonnaise, sriracha) and extra fillings (hash browns, haloumi, avocado). The fried-chicken burger is stacked with perfectly crispy chicken layered with fresh coral lettuce, American cheese, pickles, tangy ranch sauce and a brioche bun. Yianni has also drawn upon his long-held love of chicken Kiev to develop a garlicky Kiev mayo for Yolk’s buttermilk chicken tenders. Freshly squeezed orange juice is on offer to help wash down the deliciousness, while those seeking a pep in their step can quaff Five Senses coffee available in milk, black and batch-brewed pours.
Want to see more stories from InDaily Qld in your Google search results?
