Proving that poké can travel, Finn Poké have made their way down from Byron and the Gold Coast to Westfield Pitt Street, and have brought with them sustainably sourced fish and poké for all seasons.
Since opening only two years ago, the Finn Poké team have added multiple locations in northern NSW and south-east Queensland. Perfectly suited to the tropical climate and focus on healthy lifestyles, the Californian brother-sister duo behind the restaurants, Jem and Joelle Jacinto have found a place in the hearts of their local clientele.
What’s helped Finn Poké stand apart from the many other purveyors of bowls of fresh veggies, grains and sashimi is the chef driven concept behind Finn Poké. Eschewing standard combinations of salad, avocado and rice, Finn Poké have incorporated ingredients more commonly found at cutting edge, trans-Pacific eateries such as nori furikake and classic, shoyu and spicy yuzu.
Somewhat counter-intuitively opening at the end of Sydney’s summer, the Jacinto’s have once again turned to their culinary experts to guide the new menu’s implementation in Sydney. Enlisting the help of Pascal Lorange of New York’s Fig & Olive, Sydneysiders will able to not only taste the signature range of poké bowls, but also a warming Shroom Noodle Soup, featuring a quintuplet of fungi, or the hearty steak bowl, studded with grass fed Australian beef.
If you are one to stick to the combination of fresh fish, veg and grains that Hawaiian fishermen first brought together, Finn Poké will be serving up its creative range of poké bowls. Starting off with the Finn Salmon with tomato, cucumber, bean sprouts, orange, nori furikake and classic shoyu or The Sword with swordfish, green chilli, pineapple pickled ginger, coriander, crispy onion and spicy yuzu, the menu also includes bowls topped with chicken, tofu, poached mushrooms or roasted beets. If you’d like to try your own hand at menu creation, Finn Poké offers the option of construction your own bowl in four steps, with guidance from their team of chef to ensure the flavour combinations will be spot on.
No matter what option you end up settling on, Finn Poké is ensuring that we can continue to enjoy these delicious bowls of Hawaiian tradition by only selecting fish from sustainable sources. Their yellowfin tuna and swordfish are caught on long lines off the Australian east coast and is MSC certified, while salmon comes from ASC certified farms in Tasmania. As Jem Jacinto highlights, “We take from the ocean so we need to give back and be responsible.”
Finn Poké opens on Monday, April 15.