Poke bowl fans have been wondering what’s cooking behind the blackened glass frontage on Currambene Street, Huskisson. Tuna Tail Poke has now reopened after a brief closure to expand their gleaming stainless steel kitchen and refresh the interiors, adding a coffee machine and frozen yoghurt which perfectly complement the healthiest ‘fast food’ on Owen Street. We caught up with owners Luke and Rochelle to find out what’s new.
The driving force behind Tuna Tail, Luke Thwaites is an advocate of local, sustainable seafood. While the Hawai’ian concept of building a healthful bowl of fresh ingredients topped with diced fish seems simple (and delicious), there is a bigger story behind every ingredient – especially the fish.
From concrete and carpentry to mastering the art of seafood, Luke is a self-taught fish butcher, learning skills from online tutorials and books by such experts as Aussie chef Josh Niland (who has recently opened his Sydney restaurant, Saint Peter in the Grand National Hotel in Paddington). The proof is in the product.
Luke skilfully butchers all the fish for Tuna Tail’s poke in the restaurant kitchen, which is now more spacious after the recent refit. He sources the fish from seasonal local catches, such as bluefin tuna in the cooler months and yellowfin tuna in the warmer months. Luke travels to Ulladulla for a tuna catch and Currarong for the sweetest kingfish, often straight off the boats from a local commercial fishing venture, South Seas.
It’s important for Luke that the fish is local and doesn’t have an unnecessary carbon footprint – for example, by being transported to a fish market in Sydney only to come back to a restaurant mere steps away from where it was caught.
Tuna is known for being a lean protein that is rich in nutrients, making it a perfect ingredient in what Luke and fiancée Rochelle say is the ultimate healthy “fast” food in Huskisson. The poke bowls are built to each diner’s taste: choose a base, a protein, veggies, dressing and toppings. New digital menus will show seasonal options as well as fan favourites and bowls expertly designed with a balance of flavours, textures and nutrients. There’s even one cheekily named after Luke’s crossfit trainer, Bobby Dee (that’s gotta be healthy!).
The most popular poke bowls – the seared salmon with miso glaze and the Big T tuna sashimi – remain central to the menu. A sleek new espresso machine is now serving coffee from Fish River Roasters in Bathurst alongside other hot brews and hot chocolate plus there are five milks to choose from (almond, oat, soy, full cream, light, and even unhomogenized milk, which is less processed and beneficial for gut health).
A benchtop soft serve machine is churning frozen organic açai berry and fruit yoghurt with a fun choice of toppings, and the fresh juice menu features top-quality, graded seasonal choices. A comfy new bench seat along one wall is a resting place for customers awaiting their takeaway and there are tables and chairs for dining in. Luke says the menu is very allergen and intolerance friendly, and caters to vegetarians an vegans.
During the winter months this year, Tuna Tail collaborated with Vincentia café, Albert N Miso and fresh noodle makers, Pasta Buoy for some wildly successful Ramen Nights and in my opinion, the ramen was as good as I’ve tried in Tokyo. We asked Luke if there were any more collaborations on the cards, and while he was not giving away any details just yet, he has promised to keep us in the loop.
