Verd Surry Hills

When Verd opened in Barangaroo in July 2017, it helped to redefine healthy fast food. After finding success with a corporate crowd, the takeaway salad bar expanded to Surry Hills.

One of its signaturebowls is the Rad-Thai. It’s piled with greens, tofu, shredded carrot, beetroot, daikon, adzuki sprouts, peanuts, coriander, mint and a zesty coconut-satay dressing.

Joe Pagliaro and Grace Watson (the team behind the now-closed Zeitgeist) offer just six bowls and three drinks at the new bar. All salads can be assembled quickly and customisation is simple. Diners can add activated almonds, seitan, kimchi, avocado, Iggy’s bread and other premium ingredients.

Classic options include the Not-Caesar with lettuce, cherry tomatoes, vegan parmesan and tempeh bacon; or the Spiced Dahl with brown rice, lentils, coconut yoghurt and marinated kale.

There are also raw desserts and house-made nut milks to go with coffee and smoothies.

The space, designed by Liam Mugavin is minimal and revolves around a long salad bar, which has a tap pouring seasonal drinks (such as lemonade). The venue is cash-free.