A LACK of healthy options on food delivery service Uber Eats inspired Kurt Murphy and Cameron Holland to create their own offering.
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In May, the tradies-turned-business owners launched Poke Lane at The Junction, offering freshly prepared poke bowls packed full of nourishing goodness.
"We were working in the trades industry and both pretty sick of running our bodies into the ground at work," Murphy tells Weekender.
"We had always spoken about getting off the tools and moving into something else and growing it into a full-time career. One of the biggest things that opened our eyes up with Uber Eats was it was always the same kind of food: pizza, Thai ... there is a real lack of healthy, fast options, so that's how it came about with Poke Lane."
Originating in Hawaii, poke (pronounced "poh-kay") bowls have become immensely popular in Australia, with franchises such as Fishbowl operating more than 20 outlets across Sydney and Melbourne. The bowls are a casual offering that is not only a fast option but also nutrient-dense (depending on the fillings, of course) and satisfying.
Traditionally the dish combines rice with fresh salad vegetables and, the key ingredient, raw, marinated fish, such as tuna or salmon, but poke bowls have evolved as their popularity has grown.
Poke Lane's menu has five signature bowls including the salmon bowl; tempura prawn bowl; fried shiitake mushroom bowl; and soba noodle bowl with chicken or tofu. Prices range from $15.95 to $17.95, as well as a weekly special.
Alternatively, create your own combination starting with the base (brown rice; zucchini noodles; white rice or baby spinach), protein (salmon sashimi; tempura prawn; smoked salmon; chicken breast; tofu; chicken schnitzel or shiitake mushroom), sauce (spicy sriracha; soy; wasabi mayo; miso caramel; sesame oil or Japanese mayo), fillings (vegetables and kimchi; edamame beans; wakame seaweed and slaw) and toppings (fresh chilli; crispy onions; wasabi peas; fresh herbs; pickled ginger and tamari almonds).
Their pick? Fried chicken schnitzel bowl with rice, radish, avocado, edamame beans, rainbow slaw, crispy onions, sweet chilli and sriracha sauce
"The chicken schnitzel bowls are super tasty and filling, and the salmon bowls are really fresh," Murphy says.
"Adding halloumi on top is always a winner."
The focus at Poke Lane is on offering bowls full of fresh ingredients, flavour and texture, with the pair creating the menu under the guidance of Signal Box co-owner and head chef George Mirosevic.
"George helped us from the start to put us in the right direction with suppliers and to design the menu, so he has been a massive help to us," Murphy says.
There are plans to extend the menu by adding sides and increase Poke Lane's opening hours during the warmer months.
"The food really lends itself to that season, with warmer weather, being outdoors and fresh, healthy eating," Murphy says.
"Being close to the beach helps tie in with the whole healthy eating and healthy lifestyle concept."
Coffee, juice and a selection of other drinks are also available.
Being heavily geared toward takeaway, Murphy and Holland have ensured that Poke Lane's use of packaging is sustainable.
"We have a big focus on being environmentally friendly, so all of our packaging is biodegradable - napkins, spoons, forks and bowls - it's all BioPak," Murphy says.
The pair has big plans to expand the brand after recently taking over at Merewether Golf Club where the full menu is available for lunch from Tuesday to Saturday as well as Friday evenings.
"It's hard to say when you first start up a business how it's going to go, but we have had such a good response and great feedback which is really encouraging for us," Murphy says.
"We have a few things in the works that will hopefully go our way and we can look at franchising it."
Poke Lane at The Junction is open Monday to Saturday from 11am to 7pm. Check the menu out online at ubereats.com
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