Renowned for its innovative, expertly curated and deliciously fresh dishes, Australia’s first high-end plant based restaurant Ten Acre Block challenges perceptions of vegan cuisine. We are proud supporters of the Western Australian agricultural industry and our menu tells the story of local produce and family connections, while conveying the importance of sustainability through a zero-waste philosophy. In sync with the farmers and acutely attuned to the seasons, our talented team of chefs lead by consulting Executive Chef Alejandro Saravia study the textures, colours, skins and scents of every ingredient and pair traditional cooking styles with modern methods to ensure every component is celebrated. The team craft unique, out-of-the-box dishes that ensures that even non-vegans can enjoy the delectable produce. Challenge your own perceptions on plant based dining with our new à la carte menu available from Thursdays to Saturdays at Ten Acre Block.