What do school fetes, community sporting events, local takeaway shops and the bags of any hangover-bearing soul have in common? They are all spots you’re likely to find a classic bacon-and-egg roll. This bona fide breakfast icon might be one of the most universally adored meals ever created, and now there’s a new brekkie bolthole that is taking the one-handed phenom to new levels. Yolk is the newest tenant to open at Gasworks Plaza, a stylishly simple spot from the Morning After crew. Yianni Passaris has been tossing around the idea of a one-stop shop for gourmet fast food for roughly two years, but the idea only gained legs after a visit to Japan. Yianni marvelled at Japan’s culinary culture, particularly how most eateries specialise in one item, and make it to the best of their ability. Yianni decided to apply this philosophy to the breakfast roll, which has long been one of Morning After’s most highly sought off-menu items. When a free space at Newstead’s Gasworks Plaza opened up, Yianni jumped at the chance to turn dream into reality, roping in Alexander Lotersztain at Derlot to help craft a venue that would pay homage to the humble farmhouse with a timeless and simple aesthetic. The resulting build boasts a concrete foundation, providing a sturdy base to add some eye-catching flourishes. A hatch-shape kitchen pass pays homage to chicken coops, and the ‘y’ in Yolk’s branding is strongly reminiscent of the imprint of chicken feet. Custom furniture is scattered outside, Spanish pendant lights illuminate the service bench (don’t forget to peep the uplifting ‘Stay Golden’ neon sign), while a George & Willy menu board showcases the tasty options available to diners.
The menu, while concise, offers a range of options that are a notch above any alternative you’re likely to find at your local greasy spoon diner or corner shop. Naturally, the bacon-and-egg roll is the star, and Yianni and his team have put in many nights of recipe tweaking to get it right. Hand-rolled brioche buns form the foundation, which are then layered delicately with a free-range, barn-laid egg and a generous helping of delicious bacon. From this point, guests can add to the stack to make their dream brekkie roll, with the likes of crispy hash browns, avocado and haloumi on offer alongside your choice of house-made sauce (hot sauce, dijonnaise, sriracha). The rest of Yolk’s menu has more rolls to choose from, but these ones aren’t as customisable. Steak-and-egg rolls (made with Gippsland Angus beef), panko-crumbed mushroom-and-egg rolls with truffle mayo, a fried-chicken burger with coral lettuce, American cheese, pickles and tangy ranch sauce, and a bunless option (gluten-free buns are in the works) are also available to grab and go. As for the sides, Yolk’s signature chicken strips are a play on the iconic tender, with golden buttermilk chicken pieces accompanied by a dollop of garlicky Kiev mayo. Building on the iconic breakfast spread, Yolk also dispenses freshly squeezed orange juice alongside specialty Five Senses coffee available in milk, black, iced and filter pours.
Yolk officially opens to the public on Friday September 6. The spot will be hawking free bacon-and-egg rolls from 10:00 am to 1:00 pm or until sold out, so act quickly if you’re keen on getting one of these bad boys for yourself. Head to the Stumble Guide for extra info!