Those with dietaries among us can finally breathe a sigh of relief – a new health-focused chain is en route and it promises to offer tasty fare that caters to even the most limited of palates. Health crusader and former My Kitchen Rules finalist Scott Gooding is the man behind the launch of The Good Place, a slew of new eateries which promises to be gluten and soy-free, and low in carbs and sugar both.

The health influencer (who boasts 28,000 fans) will be launching his first The Good Place venue in Sydney’s Miranda, before branching out with five more offerings across New South Wales and Queensland in coming months. The nutrition-heavy franchise embraces a strong paddock-to-plate ethos, aligning with a hand-picked selection of producers who share the same values at Gooding. Think fresh, seasonal organic produce, ethically farmed meat, poultry, fish, and coffee, and a selection of locally sourced wine and spirits.

The first restaurant sits on Level Four of Miranda Westfield, and will be joined in coming months by outposts in Central Park and Blacktown in New South Wales, and Buddina and Surfers Paradise in Queensland.

“Creating this concept has been a journey and we’re pumped to be finally opening,”says Gooding of his new project. “The Australian food scene has been totally revolutionised in the past five years, with healthy and nutritious food breaking out from confines of speciality shops and specific restaurants, with more and more consumers demanding options that are not only better for them, but better for the world we live in. Chefs around the country have had to rethink not only the dishes they create but what they make them with. We know Aussies want this, and we saw there was a real need for a restaurant across Australia that offered delicious healthy food that was accessible and affordable.”

“We believe in the benefits of eating real food and that the key to maintaining and practicing a healthy lifestyle is to empower people to become the custodian of their own health. We are aiming to achieve this at The Good Place by making choosing to be healthy as easy and enjoyable as possible; it should be a lifestyle every Australian can achieve. We also want to ensure people don’t feel intimidated eating in a ‘health restaurant’, everybody is welcome. The fact we are the first franchise restaurant to do this is truly amazing, and while it has been a challenge, we have been true to our ethics and are truly excited to show Australia,” he adds.

But the menu won’t be restricted to smoothies and salads. Instead dishes include the Sunday chicken roast served with roast veg and chargrilled greens, or a 12-hour slow-cooked lamb with rosemary-roasted spuds and Café de Paris butter.

There are smoothies of course, but they are more decadent than you may expect, like the Red Velvet concoction of beetroot, MCT oil, walnuts, coconut, hemp oil and peanut butter. And there are cocktails to keep it balanced, all a little more health-conscious than may be traditional, and including the ‘Hibiscus Negroni Twist’ and ‘Jaffa Hot Chocolate’ as well as an array of certified organic and biodynamic Australian wines.

Even the interiors at The Good Place are dedicated to the feel good intent of the space. Working with ORO Design, the restaurant chain favours natural light and an earthy colour-way, integrated alongside bursts of colour courtesy of the large artworks by Sydney artist Joe Neathway Brown that line the walls.

The Good Place
Level 4, 600 Kingsway, Miranda
thegoodplace.co