Pulling back from long festive-season lunches and the seemingly bottomless wine glass that tends to accompany them? This one’s for you.
Over the holidays Henley Beach welcomed Bowlsome – a pint-sized spot serving stacked-up, nutrient-charged salad bowls to go. It’s part of the redevelopment on Seaview Road that will soon include a breezy fish and chipper and Melt outpost. Its neighbour is newly opened coffee shop Acacia (keep an eye on Broadsheet next week for more on this).
Danielle Elia (who also owns Public with her husband James Anthony) snapped up the complex’s last-remaining vacancy late last year. With experience in concept development and interior design, “I usually hand over and don’t end up running [a venue],” Elia says. This time she’s in it for the long haul.
Architecture firm Williams Burton Leopardi kitted out the 40-square-metre site. Having recently designed Iberia and Exchange Specialty Coffee’s expansion, it has a knack for optimising not-so-big spaces. Black Squid Design leant its branding expertise.
Beach textures inspired the fit-out: there are glazed, un-grouted tiles; a concrete wall textured by hand; and a “well” made to emulate a handmade ceramic bowl (self-serve taps pour kombucha, nitro cold brew and sparkling water). Elia’s motto – “believe in the bowl” – is carved into the floor.
Consultant chef Dinah Crowe curated an eight-bowl menu within the parameters of a custom-built, 21-ingredient fridge.
The beauty of Bowlsome is its reluctance to adhere to any one cuisine: there’s Hawaiian poke, a Korean bibimbap, an island-style kingfish-sashimi bowl, and more. Or you can build your own. Either way, it’s constructed in front of you. Beach-dwellers will soon have the option to order via UberEATS.
“I’m passionate about eating mindfully,” Elia says. She consulted with a nutritionist to ensure catering for dietary requirements is standard practice. Every single ingredient is charted on a fact sheet. Produce is GMO-free and South Australian where possible.
2/269 Seaview Road, Henley Beach