In just two years the brother and sister duo behind Finn Poke in Byron Bay, Burleigh Heads, and Broadbeach, Jem and Joelle Jacinto, have seen their Hawaiian poke bowls flourish with the recent opening of their Westfield Sydney store.
We’ve seen the poke slowly make its way from Coogee to Darlinghurst and popping up randomlly across the Sydney ‘dinescape’ in the last two years fast becoming one of the trending health meal alternatives. It’s also a refreshing break for lovers of the sushi train looking for something reminiscent and somewhat new.
Pronounced “Pok-keh”, the native Hawaiian Cuisine of the Poke bowl used raw reef fish, octopus or yellowfin tuna dressing it with whatever ingredients were on hand. Sea salt, candlenut, seaweed and an algae plant (limu) served on a bed of rice. Crossing the mainland of the U.S. across the Southern hemisphere, today we see an expansion of those adaptations like the 10 signature dishes Finn Poke offers featuring some of our finest local produce.
“The difference between us and your run-of-the-mill poke joint is that we’re chef-driven” says Jem. “All our food is a healthier choice, we don’t use much oil, nothing’s fried, no dairy products [and] I would say our fish is comparable to top sashimi restaurants”. Being sustainable is also important to them. The tuna used is wild, line caught in Queensland and New South Wales. The salmon used is farmed and certified in sustainable practices and the packaging they use is 99% reusable, plastic free and biodegradeable.
The Salmon Finn in this visit was the pick of the day – freshness with bursts of citrus. The seaweed moments in the Big Katuna were fantastic forming inspiration for a super bowl of customisation upon returning.
12 signature bowls are currently available at Westfield Sydney with 3 warm options. When building your own bowl choose from 4 bases of organic rice, buckwheat noodle salad, kale or salad adding your protein of fresh fish, mushroom or chicken adding sauce (shoyu, ginger ponzu, spicy yuzu, sriacha mayo or green avo-coco) adding your filling of marianated, pickled fresh herbs, vegetable, fruit, and condiments.