Yolk bring all-day comfort food to The Duke of Wellington over summer until September 2016.
What to Expect?
Love comfort food? Then you’ll love Yolk bringing the best of all-day dining to Dalston, with a dinner menu and brunch for the weekends. Founder Nick Philpot, started Yolk on a mission to create his own perfect Benedict, spending months researching and testing recipes in order to refine his Hollandaise sauce and poaching techniques. Test it for yourself…
What to Eat?
In the mood for bar snacks? Go for runny-yolked Chorizo Scotch Egg; crispy Pig Cheek Goujons with sage mayonnaise; and moreish Hot Wings with sriracha, red miso, honey and toasted sesame seeds.
In for a longer meal? Go for Yolk’s signature Duck Bun – pulled confit duck with aioli and balsamic onion jam topped with a confit duck-egg yolk; then there’s the Steak Sandwich with 55° bavette steak and a brown butter béarnaise; and who can resist the Mac and Cheese with three cheeses!
End the evening with home-made ice creams, including French Toast flavour with caramelized brioche crumbs, and Strawberry spiked with balsamic vinegar.
Brunch – we hear there’s perfectly poached Eggs Benedict, Florentine and Royale. These eggs are Burford Browns par-cooked in their shell and then cooled in an ice bath ready to poach to order for the perfect hot, oozy yolk. Go for the bacon sandwich with smoked whisky whisky butter; a poached Rancheros – smashed avocado and poached eggs served up on toasted sourdough and topped with tomato, chilli, coriander and lime – and Buttermilk Waffles with cinnamon and spices, served with maple mascarpone and a berry compote.
Make it bottomless with two hours of Prosecco or Mimosas to wash it all down.