This Sydney-born concept is looking to not only change perceptions around the possibility of salad, but reinvent fast food for a more health-conscious population.  FISHBOWL opened its first Queensland location at Gasworks Plaza last week, enticing Newstead locals with bowls of Japanese-inspired salad made using locally sourced ingredients.

What does it take to change the culture of fast food in Australia? It sounds like a titanic task on paper, with big-name quick-service concepts firmly entrenched in our culinary ecosystem.

Even as relative newcomers to the scene, Nathan Dalah, Nic Pestalozzi and Casper Ettelson have managed to make a considerable impact on the fast-casual landscape with their salad specialist FISHBOWL. Since launching in 2016, the young entrepreneurs have built a mini empire of health-conscious concepts, opening 30 stores across New South Wales and Victoria on the back of a terrific product (nutrient-loaded Japanese-inspired salad bowls) and engaging public-facing personality (communicated via their design-driven spaces).

Championing sustainability and ethical sourcing practices while celebrating the provenance of its fare, FISHBOWL has not only convinced thousands to make better choices, but helped spark ongoing conversations around conscious eating. If all of that sounds incredible to you, then the announcement of FISHBOWL’s long-awaited Brisbane arrival should come as some especially exciting news.

FISHBOWL kicked off its Queensland incursion last week with the official opening of its Gasworks Plaza salad bar. On Saturday July 17, hordes of sustenance seekers turned out to get a taste of the concept’s nourishing nosh, with a line stretching from FISHBOWL’s vibrantly coloured shopfront (previously home to Meet and Greens) through the plaza.

FISHBOWL’s service model is much like many of its quick-service contemporaries – folks arrive at the counter to select from the menu, which includes a range of signature options as well as custom creations, and then a team of fast-handed fabricators fill the compostable bowl with expeditious efficiency.

Leading the offering is a range of seven house favourites and six warm bowls. Popular options include The O.G. (FISHBOWL’s biggest seller, which combines kale, savoy, beets, shallots, edamame, red onion, roasted sesame dressing, seaweed salad, tobiko and crispy shallots with salmon sashimi), Mr X (cabbage, carrot, shallots, roasted sesame dressing, crispy shallots and wasabi peas with either tofu, chicken or salmon sashimi) and the beef brisket bowl (12-hour braised beef with kale, savoy, carrots, radish, shallots, edamame, lemon olive oil and shoyu dressing, wasabi peas, and wasabi mayo drizzle).

Your bowl of choice can be further personalised with adjustable elements, such as the base (brown rice, sushi rice, glass noodles and soba noodles) and extra protein. Drinks such as cold-pressed juice, Karma organic cola, coconut water and miso soup are also available to help wash your bowl down.