The Thousands

Gosh, we’re green here at SixThousand. In the last sixteen issues we’ve featured moss terrariums, atomic Bonzai Kits and jam jar cocktails (our favourite kind of green).

Opening next week, Greenhouse puts our moss terrarium to shame. Conceived by floral architect Joost Bakker as a pop up concept in Melbourne’s Fed Square last summer, Greenhouse has found a permanent home amongst the concrete and steel of St Georges Terrace. Between the straw bale walls, 4,000 terracotta pots growing strawberries (that’s a lot of jam), light shades fashioned from old fencing wire and recycled beer glasses, Joost’s masterpiece shall negate the most heavy of ‘green guilt’ harboured from months of leaving our ‘green bags’ at home.

At Greenhouse, you can touch, smell, see and taste fresh food harvested straight from rooftop terrace where worm-farms and LED lighting stimulate rich vegetable crops. Paul Aron, (ex-Eminem) and Jason Chan (Age Barista of the Year 2005) unite a team of Perth hospitality pros including chef Matt Stone (ex-Pata Negra) to pick up where the worms left off.

The most amazing part? The entire building is 100% recyclable. The food, however, is yours to keep.