“Grant Street has a lot of offices around it, so many people come in during their lunch break,” he said.

“The idea is to keep the price low while serving food quickly. I felt poke bowls were something that was missing here, and they are quite simple to prepare. 

“We want to offer something fast and affordable, but still with a good product. The fish is very good and everything is fresh.”

Giorgio has worked closely with chef Alberto to create a menu that blends those traditional inspirations with fresh tropical flavours.

“Chef Alberto has a lot of experience with this style of food,” Girogio said.

“It’s Hawaiian-inspired but also has Asian and Japanese influences. He’s been to Japan and really understands working with fish and those flavours.”

Freshness is central to the concept, with seafood and produce sourced locally where possible.

“We’ll be getting prawns from Santiego Seafood, and a lot of the other suppliers are from Cairns and the surrounding areas, especially for vegetables and produce.”

Fruit also features prominently in the bowls, adding a tropical twist to the dishes.

“We use a lot of fresh fruit,” he said. “For example, the tuna has mango, the prawns has papaya, and the salmon has apple.”

The menu currently features seven signature bowls alongside a build-your-own option, allowing customers to customise their meal with their choice of ingredients.

“We may add some grab-and-go items in the display, something different but still within the poke idea.”