It’s a familiar tale: popular street food stall hits the big time and, after establishing a loyal following, gets a permanent home. The best things come in small packages though so Yolk are keeping it real and taking over a little site in Finsbury Avenue Square, just by Liverpool Street Station.
Offering nearby office workers a new option for al-desko breakfast and lunch and, as the name suggests, eggs rule the roost. Breakfast, served from 7am, will see egg pots like Yolk’s signature Eggs Benedict pot: poached Buford Brown eggs sprinkled with pulled 24-hour ham hock, topped with a generous dollop of hollandaise. Coffee comes courtesy of Black Box, who focus on local roasters like Workshop, Origin and Square Mile.
Later in the day, meatier options are introduced to the menu. A steak béarnaise sandwich sees ciabatta stuffed full of medium rare bavette steak, sourced from Tom Hixson of Smithfield, caramelised onions and brown butter béarnaise. A umami chicken sandwich is filled with pickled daikon and Yolk’s secret recipe hot sauce, whilst a confit duck bun sees applewood-smoked aioli and duck-skin crackling – it’s enough to put any dry meal deal sandwich to shame.
Yolk will focus on takeaways but interiors are still important – Notting Hill-based interior designers, Barlow & Barlow are in charge of the look.
Weekday meals are about to get a whole lot more exciting.
Yolk: Opens early May, Unit 4, Finsbury Avenue Square, Broadgate, EC2M, www.yolklondon.com
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Written by: Fran Hazell