Yoke Kitchen is a cafe and deli that specialises in plant-based fare. Owner Elaine Young is looking to foster feelings of nourishment and connection through food, creating an ever-evolving menu of goodness that makes the most of produce at its hyper-seasonal peak. Elaine is responsible for crafting an ever-changing all-day a la carte and deli-style menu, which boasts different tweaks on staple dishes. Guests can feast on turmeric-spiced potato hash, a daily curry with veg, pickles and tahini drizzles, and a shakshuka with tofu or eggs. Yoke’s bread is currently sourced from Riser, while a gluten-free sourdough is made in house by Anastasia Nestorovic of Culture Sourdough and Ferments. The deli cabinet is stocked with an assortment of vegan sweets, takeaway curries, salads, dahl and rotating special items for time-poor folks after something nourishing on the move. Coffee from Blackboard and tea by The Steepery headline the drinks list, which is further bolstered by Yoke’s own hazelnut sesame cacao (a take on hot chocolate), amasake horchata (a creamy fermented sweet rice drink enhanced with spices), house-made almond milk chai that has been batch brewed for 12 hours on whole spices, and a range of fermented drinks made using excess fruit and veg.