Get egg-cited! Two Yolks is bringing breakfast burgs to Burleigh Heads
We have a confession to make – we love burgers. Not in a low-key take ’em or leave ’em kind of way but in a complete all-consuming, salivation-inducing, soul-satisfying kind of way. When we caught wind of a brand-new burger bar in Burleigh Heads, you’d better believe we were hanging for a taste. At long last, Two Yolks opened its bright orange doors this week – here’s everything you need to know about this eggs-traordinary new burger joint …
Burgers aren’t necessarily known for their high-quality ingredients but that’s where Two Yolks differs from the norm. The venue’s owner Jem Jacinto, who is also behind Finn Poke and Sydney’s renowned Daily Greens restaurant, and his good friend and celebrated Los Angeles chef, Charles Olalia, have gone to great lengths to source the crème de la crème including free-range and organic eggs, Bangalow Sweet Pork and grass-fed Tasmanian beef. The team grinds the meat in-house using only premium cuts of beef to achieve that perfectly crisp smashed-patty crust that takes the taste and texture to the next level. Okay, enough about the ingredients – let’s talk flavours. There are seven brekky burgs to tempt your tastebuds ranging from the classic BEC (a mountain of crisp bacon, egg and cheese) through to the Shroomie Avo, which is built upon a lightly dusted mushroom ‘steak’ that is topped with a thick layer of fresh guac, an organic egg, caramelised onion and a generous slather of basil-lime aioli. From 11:00 am, the menu ticks over to the all-day offering, which runs through to 9:00 pm. For the quintessential American burger experience, wrap your mitts around the aptly named Meat Cheese Bun, which is pretty much exactly how it sounds – double smashed patties, a double layer of ‘merican cheese, housemade pickles and a hefty dollop of Two Yolks special sauce. Starving? Make it a triple or go all-in with a double double. Wash it down with a tin from one of our local craft breweries or a freshly squeezed cold-pressed juice, which is also made in-house, and you, my friend, have yourself a fine feast indeed.
Two Yolks has completely transformed the space previously occupied by The Pocket with an eye-catching fit-out that features Venetian plastered walls and bright-orange everything. A 10-metre long bar runs straight down the centre, offering a prime perch to gaze at the chefs crafting the fat stacks from the open kitchen. There are two prized booths in the back as well as some street-side seating but if the sun is shining, you can also roll out a rug in the park across the road. Suffice to say, we’re egg-static.
Two Yolks is open now! Get cracking over to our Stumble Guide for opening times.
The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.