Chef Josef Huber (previously at Pilu as sous chef, and more recently at his own Kirribilli Kitchens) has opened a new salad bar in Lane Cove. The salad bar has been open for a month at Lane Cove plaza. It offers a compact menu based on the tenet that salads can be wildly tasty and good for you at the same time. Huber has teamed up with Thai-born chef Lana Rawipa Wannawong, whose staff salads at Kirribilli Kitchens were so popular that a salad bar just made sense.
“Salad has to be complete,” says Huber. “That means it has to awaken all your taste buds by having all five elements (salty, sour, bitter, sweet and umami). It’s also very important that the textures are right, so the salad has to be made fresh,” says Huber.
In the diminutive whitewashed bar, which has a creeping-vine mural, you’ll find Wannawong overseeing the slicing of mountains of fresh cabbage, carrot and cucumber. The nine salads on the menu include the Asian Queen (chicken, pineapple, green papaya and chilli-coconut dressing), and the wonton salad (wombok, choy sum, coriander and sweet-soy dressing). There are vegan, gluten-, dairy-, and nut-free options. Dressings lean on coconut, chilli, tamarind and freshly toasted nuts for texture. Proteins, including chicken and lamb, are cooked sous vide to keep them soft, and are finished to order on the grill.
The Greenhouse #1 salad is a bowl overflowing with green-tea noodles, avocado, cucumber, paper-thin radish, cherry tomatoes, handfuls of fresh mint and cashew nuts. It’s finished with chicken and a creamy sweet-coconut and black-sesame dressing. “[You need] crisp lettuce, crunchy nuts, tender meat, fresh vegetables and sweet fruits,” says Huber. “It’s all served warm, we believe that’s when the flavour is at its best. But in the end, it comes down to a really yummy dressing.”
Mon to Sun 10am–5pm