Sydney’s most talked about salad bar has entered a new chapter. The Potts Point favourite, known for its fresh, unfussy approach to food, has opened its second venue in Alexandria – a space built for scale, flavour and momentum. Now open, the new site features a full commercial kitchen and a collaboration menu with serious culinary cred, developed in partnership with Andrew Hardjasudarma and Yuvi Thu, the heavyweights behind Room Ten and Pina.
Andrew Hardjasudarma and Yuvi Thu bring their signature approach to flavour and balance to twelve new bowls that redefine everyday dining. Each one layers texture, colour and contrast in a way that feels both effortless and elevated, proving that Salad Days is playing in a new league. Bowls start from $16.90, staying true to the brand’s philosophy of everyday food done exceptionally well.
The Alexandria space mirrors the brand’s evolution. Industrial yet warm, it is designed to move with the rhythm of the day, from quick lunches to late afternoon catch ups. A full commercial kitchen drives the operation, while the fit out blends clean lines with subtle texture, creating a space that feels both functional and inviting. It is equal parts neighbourhood hangout and operational hub, built to serve the brand’s growing Sydney footprint.
Located at 88 McEvoy Street, the new venue captures everything that makes Salad Days stand out – casual but refined, quick but considered. With music, natural light and a steady hum of energy from the open kitchen, the space feels grounded and confident, setting a new benchmark for Sydney’s growing wave of elevated fast-casual dining.
The new menu, built around twelve signature bowls, is an exercise in precision and detail. “We wanted the bowls to feel simple but smart,” says Andrew Hardjasudarma. “Food that’s easy to eat every day but still has the flavour and balance we care about at Room Ten and Pina.” The lineup strikes a balance of freshness, texture, and spice, blending familiar favourites with inventive new combinations designed to surprise regulars. Hero dishes include the Taco Tuesday, featuring harissa, cherry tomato, slaw, herb corn, pickled onion, white rice, braised cannellini beans, corn chips, and a lime, coriander, and jalapeño dressing; the Saturday Night Kebab, with spiced beef mince, cherry tomato, pickled beetroot, cucumber, kale, slaw, roasted sweet potato, and za’atar flatbread finished with a yoghurt tahini dressing; and the Sunday Roast, with pepper steak, pickled onion, broccoli, crispy potato, cos, kale, sourdough crumb, and a rich roast onion dressing.
“We’ve always believed that eating well shouldn’t be complicated,” says Louie Abdullah, Co-Founder of Salad Days. “Alexandria is more than just our new store – it’s the heart of Salad Days. This space brings our team, our food, and our vision together under one roof, it’s where we’ll grow from, create from, and continue to redefine what healthy fast food can be.
The Alexandria opening also marks the beginning of a wider expansion for the brand, with a new and exciting space in the Sydney CBD slated to open in 2026. For now, Alexandria stands as a statement of intent, proof that Salad Days has evolved beyond cult favourite status to become one of Sydney’s defining modern food destinations.
Salad Days Alexandria is now open at 88 McEvoy Street, Alexandria NSW. The venue will open from Monday to Sunday from 11:30 AM to 9:00 PM. For more information, visit www.saladdays.au.