The humble bacon-and-egg roll takes centre stage at Yolk. It's owned by Soula and Yiani Passaris, who also own Morning After, in West End. The bacon-and-egg roll at Morning After was so popular that the Passaris family decided it deserved its own cafe spin-off: Yolk.
The ugly but delicious all-day breakfast item has is an Australian staple, and the team at Yolk wanted to celebrate by making it their signature dish. Yolk’s teeny all-day food menu understandably revolves around chicken and eggs. Beyond the hero dish, there’s a fried-chicken burger and a steak-and-egg roll that comes with fresh chimichurri, American cheese and Dijonnaise. Everything is cooked to order and all sauces are created from scratch.
The drinks selection is just as simple, with fresh orange juice served alongside espresso and filter coffee using Five Senses beans.
Alexander Lotersztain of Derlot, who worked on the design for Morning After, has pieced together a minimal fit-out that reflects Yolk’s straightforward menu. The cafe features custom-built furniture, curved bars, round tables and a simple palette of grey, white and beige.
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