WRAP '24

We created Fishbowl for the love of real food, flavour and healthy living. We like feeling good and could never find a product that combined flavour, health and convenience in one, so we created it back in 2016. Since then, we've eaten our bowls on average 5 days a week and have always been relentless about ensuring the product is second to none. Fresh, healthy, and deliciously craveable salads are what we do for ourselves, our team and our community.


The following is a list of improvements, refinements and noteworthy changes that have been applied to our menu for your enjoyment.


Introduced four new dressings to increase variety and scope of flavours. Spicy sesame, miso vinaigrette, tamari ponzu, lime chilli vinaigrette.


Went 100% gluten free with no compromise to flavour.


Enhanced the flavour of our slow cooked beef brisket by adding a 5 spice mix to the shoyu master stock. Subtle and delicious.


We've gone back to hand cutting all of our salmon sashimi. We also dry fillet to ensure retention of healthy fats and flavour. This is exactly how we did it back in 2016. Proud.


All of our dressings are either soy or olive oil based. We do not cook with any nasty seed oils, nor do they exist in our dressings. (Worth noting pure Japanese sesame oil is in our roasted sesame).


Spicy Broccoli and Sweet Potato have levelled up significantly thanks to some operational wins.

Our 50th store, is back in our hometown of Sydney and showcases our brand and how far we've come since 2016. The operational design and customer experience has come a long way, and it's been incredible to share this with our local and loyal Sydney community.