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FOOD & DRINK

BOL Is a New Salad Bowl Concept From the Team Behind Hillside and The Ramen Shop

At this Victoria Street lunch spot you can take your pick from a selection of plant-based bowls or build your own frankencreation with popcorn and candied carrots.
By Stephen Heard
June 24, 2020
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BOL Is a New Salad Bowl Concept From the Team Behind Hillside and The Ramen Shop

At this Victoria Street lunch spot you can take your pick from a selection of plant-based bowls or build your own frankencreation with popcorn and candied carrots.
By Stephen Heard
June 24, 2020
  shares

Restauranteur Asher Boote is an all-rounder of the Wellington hospitality scene. He owns popular eateries Hillside Kitchen & Cellar, The Ramen Shop and the soon-to-be-closed Tinakori Bistro, is the host of local food podcast Honeycombe, and slings natural and lo-fi vino via Cult Wine. And in these times of uncertainty, he's added another new eatery to the lineup.

BOL takes the place of Karaage Burger at 99 Victoria Street. If you're having withdrawals of Japanese-fusion burgers, you'll now find the spot permanently operating out of the Newtown noodle house. Boote says BOL is essentially "if The Ramen Shop and Hillside had a love child that's a salad bowl concept." Like his other eateries, it focuses on high-quality New Zealand-grown ingredients. In this case, they're presented in their natural form and in a way that's ideal for a fast-paced, on-the-go lifestyles — in a bowl.

The menu has been designed for both takeaway and sit-in lunches. Vegetarians and vegans are both well catered for, and diners can either take their pick from a selection of curated bowls or build their own plant-based frankencreation.

Those who would prefer to leave their destiny in the hands of BOL's flavour experts have the choice of the 'Umami Tsunami', which combines The Ramen Shop noodles, spring onion relish, braised kelp, soy marinated egg, pickled shiitake mushrooms, miso marinated tofu and miso kimchi dressing. Elsewhere, the 'Colour Bomb' comes with mesclun, roasted beetroot, curried split peas, pickled cucumber, and kawakawa and pepper dressing; and the 'Cavatelli Pasta' features small elongated pasta shells with massaged kale, walnuts, roasted mushrooms and that peppery dressing.

The build-your-own option includes a large selection of ingredients. Start off with base greens and grains; add on additional accompaniments like sauerkraut and popcorn; flesh it out with additions like dukkah spiced hazelnuts, fried polenta cubes and candied carrots; and then round off your bowl with some house-made dressing — walnut mayo, herbed yogurt and chimichurri are just some of the options.

The bowls range from $14 to $23 for regular and large sizes.

Find BOL at 99 Victoria Street, Te Aro. It's open for lunch from 11am–1.30pm.

Published on June 24, 2020 by Stephen Heard

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