For Mat and Sophie Budzevski, leading a healthy life doesn’t stop at the food you consume. After a health scare and subsequent passion for eating well, Mat and Sophie decided a change of pace, and workplace, was in order.

Enter Warren & Holt, a wholefoods organic eatery that prides itself on producing honest, pure, simple dishes.

Though there are many elements to the menu and dishes, they let the ingredients speak for themselves. The menu is “allergen-friendly”, meaning it’s mostly gluten- and dairy-free with ample vegan options.

Produce is sourced as locally as possible. Sourdough and brioche buns are from Two Chaps, coconut yoghurt and coconut-ice cream is by Coco Tribe, meats from Dulwich Hill Gourmet Meats, butter by Pepe Saya and coffee from Pablo & Rusty’s.

The menu features a classic avo smash with house-made almond dukkah and beetroot hummus; and a roast cauliflower, maple-glazed pumpkin and buckwheat salad.

The space, like the food, is unpolluted. It’s all white with hints of greenery, black and brass. You’ll see polished concrete floors, lots of a pale American oak, pendant hanging lights, and a curvy wall. Beautiful, fragile Mud Australia ceramics are used for crockery.