Wholesome food, served in a bowl. The concept is simple, and it’s the final piece of the puzzle in the new multi-million dollar development at Henley Beach, on the former Café Evida site.
Set to open December 2017, Bowlsome will offer the freshest seasonal produce sourced from local growers and invite customers to choose from a selection of 8 nourishing, chef curated bowls. Customers can also get creative to bring their own flavoursome bowl to life, by following 5 simple steps.
“We also want to re-imagine the idea of a “traditional” salad bar. Bowl foods are composed and the ingredients layered, but they aren’t tossed like a salad. You can mix your bowl, or you can take bites of each separate element,” Danielle says.
Bowlsome’s founder, Danielle Elia knows a thing or two about getting creative! With experience in marketing, interior design & hospitality, she currently owns the successful PUBLIC CBD eatery in Franklin St with her husband James Anthony and was responsible for the concept development & interior design for Electra House, when it first opened in 2015.
“Bowlsome is really a culmination of everything I am passionate about when it comes to food, living a healthy lifestyle & delivering a memorable experience to the customer. I want them to feel good in the space and about what they’re eating,” Danielle says.
“In bringing Bowlsome to life I’ve had the opportunity to work with some inspiring designers. Collaborating with Williams Burton Leopardi, who are responsible for the interior and Black Squid, for the branding,” Danielle says.
“The concept is unfussed & refined” says owner Danielle Elia. “A custom made fridge
will house an array of the freshest protein & ingredients to offer a range of savoury bowls, assembled from scratch,” Danielle says.
“We want the experience as a whole to be really fun & interactive and we encourage and support our customers to be spontaneous with our ingredients!”
A strong relationship with their growers and partners are key to Bowlsome’s food philosophy. “We’re committed to supporting local producers by sourcing the freshest, GMO free produce for our customers,” Danielle says.
“I’m passionate about making it easier for people to eat mindfully, despite their busy lives,” Danielle says.
The 8 chef curated bowls are inspired by many cultures and styles of cooking from around the world. “We have a Bibimbap bowl using sliced rare eye fillet beef & a spicy sauce, a vegan macrobiotic bowl and a kingfish sashimi bowl which has an Island flavour, just to name a few,” Danielle says.
“This is wholesome goodness, served in the simplest of vessels – We want people to Dive in!”