Hamilton welcomes Verde and Sweet, a new salad and treats bar from the Petrichor & Co. team
As much as we love to meal prep, sometimes the weekends (and weeknights) get away from us. When we’re caught out with an empty fridge, it’s tempting to turn towards simple takeaway to get by. Racecourse Road’s new salad, cake and pantry concept Verde and Sweet is giving time-poor folks such as ourselves the opportunity to enjoy take-home sustenance that nourishes and sustains without breaking the bank. Are you underprepared for a dinner party? Too tired to cook? Didn’t pack lunch today? This spot is for you.
At this stage of the pandemic, we’re used to seeing the odd hospitality pivot. Most have been employed as stop-gap measures to keep businesses afloat during snap lockdowns, but a select few are so well received that they take on a life of their own, eventually evolving into standalone concepts. Verde and Sweet, the new artisan kitchen from Paula Moreno and David Ariza of Petrichor & Co., began as a simple pantry goods takeaway retail concept designed to help the cafe maintain a revenue stream during the lean months of 2020. After starting with items like house-made dukkah, muesli and relishes, the range grew to include take-home meal packs and special event hampers, with the likes of pork taco kits and greenery loaded salads giving regulars a chance to take a break from the home-cooking lifestyle they were forced to adopt in isolation. When the dining scene opened up again, demand for Petrichor’s takeaway nosh remained, yet the cafe itself could no longer afford space to accommodate the range it had built. After trialling an online store, the couple figured it made sense to bite the bullet and expand, securing a site on Racecourse Road (just around the corner from their beloved cafe) for the takeaway pivot to inhabit full time. Verde and Sweet officially opened in late September, showing off a new chicly minimal shopfront boasting arched timber shelves (laden with colourful jars of preserves and bags of crunchy granola) and a black-marble-topped service counter equipped with salad and sweet cabinets.
With a kitchen of its own to handle the prep work, Verde and Sweet’s range is much larger than its preceding pop-up model. While Paula and David have included a sprinkle of the South American flavours that pepper Petrichor’s brunch offering, the team is eager to explore other cuisines with Verde and Sweet’s selection of grab-and-go fare – the only through-line being an inclination towards all natural, homemade wholesomeness. Envisioned as a one-stop-shop, Verde and Sweet has everything to build an entire meal from scratch or simply add the finishing touches. The attention of lunch hunters will likely be captured by the cabinets, which includes a rotating array of salads (like the freekeh salad with herbs, pistachio, grilled eggplant and lemon vinaigrette), sandwiches (options include grilled eggplant, chicken schnitzel and Cubano sangas) and sweets like mini macadamia-topped Hawaiian cake. A fridge at Verde and Sweet’s rear is stocked with take-home meals that cater for carnivores, vegetarians and the gluten avoidant – think slow-cooked pork-and-beef lasagne, chicken cacciatore, potato-and-cauliflower bake, veggie tagines and mac ’n’ cheese with pancetta and greens. In the coming weeks Verde and Sweet will add smoothie bowls, hampers and whole cakes to its offering, making it a handy multi-purpose pit stop for those on the move.
For Verde and Sweet’s operating hours and social links, head to the Stumble Guide.
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