Ten Acre Block Vegan Restaurant
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 farmers 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, making it one of the best vegan restaurants in Perth.
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 seasonal à la carte menu available Friday and Saturday 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.
Friday 5:30pm - 11:00pm
Saturday 6:00pm - 11:00pm
Email - email@example.com
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À La Carte Menu
Grilled potato bread, charred eggplant dip, preserved vegetables ^ - AUD8
Slow roasted celeriac, burnt pear puree, shaved raddichio * - AUD13
Stuffed courgette flowers, almond ricotta, campari sauce * - AUD14
Shio koji carrots, sunflower seeds, fresh mountain marigold ^ - AUD12
Turnip, douhua tofu, pearl barley, koji butter sauce ^ * - AUD32
King oyster mushroom, baby gem lettuce, fermented shallots, plant juices ^ - AUD33
A Little More
Seasonal beans and peas, daikon misozuke, almond whey dressing * - AUD21
Florets, cured asparagus ribbons, halophytes, cereal soil ^ * - AUD24
Peaches, coconut espuma, speculoos crumble * - AUD14
WAGFG Spring Series Ten Acre Block
Join us as we collaborate with West Australian Good Food Guide for the 2021 Spring Series at Ten Acre Block on Thursday 11th November.
Awards and Accolades
Vegan Restaurant Winner
Restaurant & Catering 2021 Awards For Excellence
Restaurant of the Year Award
Specialty Restaurant Award
Restauranteur of the Year Award - Presented to Alejandro Saravia, the consulting executive chef of Ten Acre Block
Australian Hotels Association 2021 (AHA Awards, Western Australia)
Hotel Chef of the Year Award - Presented to Gianni Moretto, head chef of Ten Acre Block