Hailing from the shores of Maui, owner Shelley Dow knows more about poke bowls than we ever will. Though, the poke bowls that we have come to know (and love) here on the coast are very different to what you’d get in the depths of Hawaii. With HiPoke, which has just opened opposite the beach on Musgrave Street in Kirra, Shelley aims to keep the balance between traditional flavours and modern influences – which means everyone from the adventurous poke-bowl connoisseurs to those that don’t dig raw fish are catered for in the most delicious way. The HiPoke menu is kept refreshingly simple, with authentic ingredients shining bright alongside hints of international flavours, like the Japanese green-tea mayo and the Brazilian-style ceviche sauce.

There are signature bowl options offering five proteins – tuna, kingfish, salmon, karaage chicken and marinated tofu. Each is served with a combination of fresh ingredients designed to compliment the main protein, like seaweed salad, tobiko (fish roe), purple cabbage and pickled ginger. The most authentic of the bunch is the Bowl One, which features sashimi-grade tuna, spring and red onions, cucumber, avocado, soy sauce, sesame and shallots – we’re told this is traditionally what you’d get in Hawaii. Or, you can step outside the norm with the karaage chicken bowl served with edamame, carrot, fresh corn, sweet-chilli mayo and crispy lotus-root chips. If it’s choice you crave, then build your own bowl from a base of rice (sushi, coconut or black), quinoa or zucchini pasta, then top it with fishy or non-fishy proteins, salads, sauces and finally, the crunch – everything from nut mixes to fried noodles. Wash it all down with a fresh juice, a hearty smoothie or a colourful acai bowl.

Keen for a taste? Head to our Stumble Guide for HiPoke’s opening hours and location.