Superbowl Takeaway sits among a pocket of reinvigorated restaurants and longtime food institutions close to Ripponlea Station. Australia’s best restaurant, Attica, resides a few doors down, over the road is a revamped Ripponlea Food and Wine, The Staple Store remains a health food go-to and all-day eatery Turning Point has replaced cafe Hawk and Hunter.
Its owners Alexandra Versluys, Jonathan Dvash and Ferris ‘Zul’ Khamsani know the market well, having run Superbowl’s immediate neighbour Spout cafe since 2008. Superbowl focuses on three menu items: poke bowls, smoothie bowls (called “scoops”), and smoothies.
There’s a selection of set poke bowls, but customers can also build their own. A salmon sashimi bowl with sushi rice, seaweed salad, avocado, pickled onion and crushed wasabi peas drizzled with a citrus ponzu is the most popular.
A poached chicken option comes with brown rice, beetroot, broccoli and roasted-sesame sauce, and a marinated tofu bowl combines soba noodles, charred sweet corn and crushed tamari almonds.
Where possible, ingredients are sourced locally, and nuts and grains come from The Staple Store across the road.
The smoothie menu includes The Kale Mojito made with kale, avocado, dates, lime, spirulina and cashew milk that's made in-house. For a start-of-the-day energy kick, go with The Morning Brew, made with banana, cacao nibs, espresso, dates and almond milk.
The “scoops” are made in a thermomix as opposed to the smoothies, which are made in a blender. Served in a bowl, they’re creamy, cold combinations of fruit and vegetables, topped with extras such as coconut, passionfruit, almonds and berries.