Twins Luke and Adrian Cala and older brother Fabian have lofty ideas for changing the fast food industry here.
“We were a salad bar when we started, but we’re more than that. We want to set a new standard in fast food, and change the food system,” Luke says.
The brothers opened their slick 12-seat salad bar, Laneway Greens, on Flinders Lane in 2015. In the next two months they will open two 60-seat venues, including their second city location on Exhibition Street (designed by Projects of Imagination), and one in Richmond.
The food will still be “fast”, Luke says, but wholesome and nutritious.
The new venues include their popular salads and smoothies – including the double peanut butter and Meru miso flavour – with an added focus on dinner service. The menus are yet to be finalised, but those dishes might include Cape Grim beef with roasted brussel sprouts and Swiss brown mushrooms, or Borrowdale free-range pork with baby green elk and cauliflower, alongside favourites from the Flinders Lane store.
There will also be one red, one white and one rosé on the menu from winemakers in Victoria and the Adelaide Hills.
The Calas use produce, meat and seafood from Australian suppliers who share a similar vision around sustainable, ethical farming and dining. Fermented vegetables come from Kehoe’s Kitchen in Queensland; biodynamic grains from Slater Farm in New South Wales; dairy from Mungalli Creek Dairy in North Queensland, and the kitchen uses Ora King salmon and Cape Grim beef.
The Swan Street fit-out features sustainably-sourced timber and communal seating. There are plans to host education seminars there, too.
The Richmond store is due to open in October, with Exhibition Street scheduled to launch at the end of November.
Mon to Fri 7am–10pm
Sat & Sun 8am–10pm