Chef Josef Huber (previously at Pilu as sous chef, and more recently at his own Kirribilli Kitchens) is behind Greenhouse Asian Salads. The salad bar offers a compact menu based on the idea that salads can be wildly tasty and good for you at the same time.

In the diminutive whitewashed bar, which has a creeping-vine mural, you can try 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.