Modern Australian featuring local produce

Ten Acre Block Vegan Restaurant

Friday 5:30pm to 9:30pm and Saturday 6:00pm to 9:30pm

Lobby Level

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. Named after the 10-acre plots of land that were owned by famers and growers in rural Perth back in the 60’s and 70’s, Ten Acre Block’s dishes feature a range of different spices, forms and flavours to celebrate the various cultures and backgrounds of the growers that worked the land. 

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 nature of local 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.

All reservations include complimentary valet parking for one vehicle. Please note this is not available for in-house guests and parking is subject to availability.

Your safety is our priority. Click here to view our Hotel Hygiene Practices.

Opening Hours
Friday from 5:30pm until 9:30pm
Saturday from 6:00pm until 9:30pm

Contact Us
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À La Carte Menu
Mary Street Bakery sourdough bread, served with tofu cream, chia, native herbal oil - AUD8

To Start
Chinese radish cake, puffed barley, black garlic - AUD9
Root chips, Jerusalem artichoke mousse, citric rosemary salt  - AUD9
Roasted onion, golden beetroot tartare, sea parsley - AUD9       

Vegetable tartlet, spirulina & beetroot emulsion, brined baby vegetables - AUD18
Slow cooked heirloom carrots, blackberry gastrique, toasted almonds, wild rice granola - AUD18
Jackfruit, avocado & palm heart salad - AUD18   

A Little More
King oyster mushrooms, broad bean byessar, chipotle, garlic textures - AUD29
Saffron and pistachio cappelletti, brodo and lemon aspen -  AUD29
Spaghetti squash, mole poblano, pumpkin seeds -  AUD29

To Finish
Revani semolina cake, sweet fermented mango cream, blood orange, lemon myrtle - AUD14    

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