Few foodie fanbases are as impassioned as bubble-tea lovers, and no one knows this better than Greg Mclean and Caity Jones. As a pair of self-avowed boba fanatics, the couple count themselves among the throng that is Brisbane’s bubble-tea community. The duo operate Meek Social House – a fixture of the Woolloongabba dining scene situated at the base of South City Square. Up until March they also ran sun-soaked coffee kiosk Tuckshop Time around the corner, but when COVID-19 struck Greg and Caity elected to merge the two concepts within Meek, leaving their colourful nook vacant and ready for a fresh new concept when the time was right. Initially intrigued with the idea of opening a deli-style operation specialising in a selection of worldly street eats, Greg and Caity eventually scrapped that idea for a concept informed more by their own tastes. They’ve opted to open a boldly coloured bubble-tea dispensary of their own, with a sizeable drinks list flanked by a versatile menu of satisfying and well-priced eats that could be devoured several times a week, if desired. Sunnyboy Street Deli officially opened to the public on Monday October 5, showcasing a bright summery aesthetic that blends vivid colours with more subdued pastel hues – think pink, turquoise, yellow and a dash of neon. The venue once again makes use of a spacious courtyard area, with a smattering of tables (plus a selection of comfy rugs) helping activate the green space. A new strip of seats overlooking Deshon Street offer more places to perch, with yellow umbrellas gifting a shady respite for sippers eager to get off their feet for a spell.

Sunnyboy Street Deli’s menu is split into two main components – a selection of signature beverages (labelled ‘popping teas’ by the Sunnyboy team) and salad-bar morsels. Although simple and streamlined on the surface, Sunnyboy offers a remarkable amount of variety across its sips and snacks. Greg and Caity are committed to delivering a menu that could cater to bubble-tea beginners and die-hard drinkers alike, fashioning a list that offered approachable varieties alongside the more adventurous concoctions. The popping tea list starts with fruity teas – each paired with a fruit-based pearls mixed in (passionfruit green tea with passionfruit balls and lychee oolong tea with lychee balls, for example) – before introducing the likes of pina colada slushie tea with coconut jelly, taro milk tea with brown-sugar pearls, earl grey milk tea with pearls and a selection of flossy teas that come with a dairy-free ‘milk foam’ topping. Customers can dictate the sugar and ice level of their drink, while also adding extra toppings or opting for milk alternatives. The salad-bar menu offers even more scope for customisation through a straightforward step-by-step process. First, simply select between a salad bowl, wrap or sandwich, then go nuts by picking the style (fresh or toasted), ingredient base (brown rice, glass noddles, spinach, couscous), preferred protein (shredded chicken, pulled pork, smoked salmon, tuna, leg ham or tofu), tasty fillers (edamame beans, stuffed olives, roasted pumpkin, pickles, mushrooms, kimchi, corn, cucumber and more) and sauce (honey mustard, smoky chipotle, Japanese ponzu, soy, garlic aioli) before finishing with seasoning and any final extras. If you’ve got a particularly sweet hankering, Sunnyboy’s snack selection includes taro soft-serve on layers of sponge cake, wafer and fresh strawberries (a milk tea version will arrive next week). Caffeine drinkers will be pleased to know Sunnyboy hasn’t completely forsaken its coffee roots – famed Melbourne-born high-grade specialty coffee outfit Inglewood Coffee has selected Sunnyboy as its first Brisbane outlet. Greg and Caity have big plans for their beloved bubble-tea concept, with the aim to open more locations north of Brisbane before the end of the year. For now, Brisbane locals can find operating hours and other tasty details over in the Stumble Guide.