A healthy salad store, Fishbowl, is taking Melbourne by storm. Founded in 2016 in Bondi by three mates who got inspired by an American trend of a poke bowl. Fishbowl has now branched into 20 locations in Sydney and 2 stores in Melbourne (with more on the way).
Health, sustainability, quality. With these core values, every new store becomes a local’s new favourite. The founders want to change the fast-food industry and make healthy food affordable and accessible.
The importance of using local and small makers, suppliers is stressed with almost every ingredient coming from Victoria. Before coming down to Melbourne, the team worked hard to source produce locally.
Inspired by Hawaiian poke bowls, salads are made from scratch, fresh, clean, and quick. Unlike traditional poke bowls, the ingredients are being mixed for the maximum taste.
Build your own bowl by choosing a base, protein (tofu), vegetables, a dressing and top it off with shallots for an extra crunch. You’re in safe hands if you decide to go with one of the vegetarian bowls from the menu. Tofu boys is a classic. Plenty of protein in kale, almonds, tofu, and edamame goes incredibly well with tahini dressing and a fresh thinly cut cucumber.
Meru Miso Eggplant is a different than usual interpretation of an eggplant dish. With its sweet glaze, the addition of lemon dressing and fresh ginger makes it a new take on a vegetarian Japanese inspired dish. Pump-it-up, the roast pumpkin with chilli, cabbage, beets, and coriander is a winner for me.
Fishbowl makes eating healthy cool. The combination of taste, best quality, a bold mission, and passion is why Fishbowl is so successful. The team manages to empower people to make healthier decisions by turning salads into a lifestyle.