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The Kings of alliteration, who brought us Hanoi Hannah, Saigon Sally and Toyko Tina, have struck again with Point Break Poke. Named after the 1991 cult film starring the suave Patrick Swayze and a young Keanu Reeves, the delivery-only kitchen oozes ’70s surf cool.

The team were early adopters to the poke bowl, after seeing Americans go crazy for the healthy treat in New York City and Los Angeles. They’ve been serving it at their Windsor hotspot, Tokyo Tina, for over a year and now feel as if it needs its own space.

Currently based out of the Saigon Sally kitchen, the team hopes to expand into a brick and mortar store for easy takeaway. For the time being, however, it’s a delivery-only service through the likes of UberEats, Foodora and Deliveroo.

The fresh Hawaiian staple takes influence from Japan and is traditionally raw fish served on a bed of rice. Likened to a deconstructed sushi roll, the poke has more room for movement and plenty of flavours to play with. Fish can be marinated in a range of herbs, spices and sauces and dressed with seaweed flakes, sesame and crunchy textural elements like nuts.

The laid-back build your own bowl attitude is all part of their surf-culture theme. Start with a base of white or brown rice, gluten-free rice noodles or shredded cabbage or mix it up with half and half. Next step is adding your poke, each named after a famous surf break. Bells Beach Kingfish piles up Spanish onion, miso tahini, pink radish, golden beets and pomegranate jewels whilst the Pipeline Tuna is a spicy mix of wasabi peas, wakame, white sesame, eggplant puree, miso, Spanish onion and avocado.

They’ve even got vegetarians sorted with a Supertubes tofu option combining silken tofu miso tahini, classic soy, edamame, carrot, avocado, buckwheat and spring onion. For those who want a bit extra or aren’t keen on sticking to the status quo, add-ons are available. Top with crispy wasabi peas, spice it up with green chilli or opt for a second serving of fresh fish.

If you’re a self-confessed picky eater (or you’re just craving something specific), Point Break Poke has you covered with a DIY option. Build your bowl from the ground up – choose from white or brown rice before adding your choice of salmon, tofu, shredded cabbage, avocado and pickled carrot. Add a finishing touch with dressing choices that include classic soy, spicy miso, tahini and more.

If you’re after a cheeky side, healthy dips with gluten-free chips should do the trick. Choose from Thai pumpkin, miso eggplant or Point Break Guac. Caffeinate your lunch break with a Rushmore Coffee cold brew or keep with the clean eating and order a coconut water or kombucha.

With a delivery option that spans four kilometres from the Windsor outpost, there’s no reason you can’t have a fresh and healthy lunch every day. Just sit back, relax and they’ll do all the hard work for you.

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Words by Beth Yeoman

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