Olivier Blanc, son of chef Raymond Blanc, is partnering with chef Pascal Gerrard to launch a ‘revolutionary’ sustainability-focused street dining concept - StreetCube. StreetCube aims to serve the best in sustainable ‘food-to-go’ while being committed to reducing CO2 levels, eliminating plastic waste, and developing a better food system that’s both regenerative, sustainable and healthier for people and planet.
Street Cube uses upcycled shipping containers to create semi-permanent street kitchens, offering opportunities to chefs who are not able to raise the capital needed to set up their own high street location. The StreetCube at Southside is located on the piazza, just next to TK Maxx and is currently occupied by Mai Thai Street Food and Beirut Sustainable StreetFood. Find out more about them here!