What came first, the chicken or the egg? The crew behind popular West End breakfast joint Morning After is cheekily weighing in on the question with its brand-new project Yolk. The brainchild of Morning After’s Yianni Passaris, Yolk’s arrival caps two years of tinkering and workshopping, as well as the fulfilment of Yianni’s long-held desire to expand operations north of the Brisbane River. When it comes to the grub, Yolk’s foundation ingredients are eggs and chicken. A five-item menu features bacon-and-egg rolls, fried-chicken burgers, a bun-less burger option, a mushroom-and-egg roll and a steak-and-egg roll. A breakfast staple to many Australians, the bacon-and-egg roll is Yolk’s signature – fully customisable with your choice of sauce (hot sauce, dijonnaise, sriracha) and extra fillings (hash browns, haloumi, avocado). The fried-chicken burger is stacked with perfectly crispy chicken layered with fresh coral lettuce, American cheese, pickles, tangy ranch sauce and a brioche bun. Yianni has also drawn upon his long-held love of chicken Kiev to develop a garlicky Kiev mayo for Yolk’s buttermilk chicken tenders. Freshly squeezed orange juice is on offer to help wash down the deliciousness, while those seeking a pep in their step can quaff Five Senses coffee available in milk, black and batch-brewed pours.