Brunch till 4.
Eggs all day.
A bright little spot on Portobello where the eggs are always poached properly and the pancakes come stacked three high. Open every day, queues on Sundays.
2019
From the kitchen.
Square Mile beans,
poured by hand.
We pull our espresso from Square Mile in Bethnal Green — roasted weekly, never older than ten days when it lands behind the bar.
Our filter rotates every couple of weeks: Ethiopian one fortnight, Colombian the next. Ask the barista what's on — they actually know.
Best Eggs Benedict in West London, hands down. The yolks actually run, the hollandaise isn't from a packet, and the coffee's as good as anywhere on Portobello. We queue every Sunday and we're not even mad about it.
A bright corner of Notting Hill since 2019.
We opened Yolk because there wasn't a proper brunch spot off Portobello that did one thing properly. So we picked eggs. And pancakes. And good coffee. Everything else followed.
Our eggs come from a small farm in Surrey — pasture-raised, delivered three times a week. The salmon's cured in-house. The hollandaise is whisked by hand each morning, never from a sachet.
On Sundays the queue stretches past the bookshop next door. Bring a paper, bring a mate, we'll sort you out.