When you think of the Docklands end of Collins Street in Melbourne’s CBD, typically you picture grey buildings and grey suits. Something that might catch your eye, though, is Fishbowl – a colourful Japanese-inspired salad bar. It’s the first Melbourne outpost of the chain that began in Sydney in 2016.
The playful 30-seater in the Melbourne Quarter development offers a healthy alternative to typical quick-service restaurants – there’s everything you love about fresh Japanese cuisine and Australian seafood crammed into easy eat-on-the-go bowls.
Most bowls are made with fresh Australian tuna and salmon, but there are also beef, chicken and vegetarian options. Think tuna sashimi with wasabi peas; tofu and cucumber with tamari almonds and shallots; and braised beef with lemon shoyu dressing. You can also build your own custom bowl.
Fishbowl teamed up with local architects Herbert and Mason for the interior design. The firm has worked on some of Melbourne’s better-known venues, including Vue De Monde, the Terminus Hotel and Dinner by Heston.
The dining areas in Fishbowl are clean, streamlined, clutter-free and calm. Minimal timber furnishings sit on concrete floors, while most of the vibrant design features, such as a busy geometric wall mural, are reserved for the open kitchen.
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