Modern Australian featuring local produce

Ten Acre Block Vegan Restaurant

Friday 5:30pm to 11:00pm and Saturday 6:00pm to 11:00pm

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 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.

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.

Upcoming Events

Ten Acre Block x Larry Cherubino Dinner

Thursday, 12 August 2021

6.30pm - 10.30pm

Ten Acre Block is collaborating with West Australian winery Larry Cherubino for an amazing 5-course dinner with paired wines, and for only $99 per person!

Bookings are essential. Purchase your tickets at

Opening Hours

Friday 5:30pm - 11:00pm

Saturday 6:00pm - 11:00pm

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À La Carte Menu
Mary Street Bakery sourdough bread, served with tofu cream, chia, native herbal oil - AUD9

To Start
Chinese radish cake, puffed barley, black garlic - AUD13
Tromboncino squash carpaccio, candied pepitas and apples, quince puree  - AUD12
Roasted onion, golden beetroot tartare, sea parsley - AUD14       

Vegetable tartlet, spirulina & beetroot emulsion, brined baby vegetables - AUD21
Slow cooked heirloom carrots, blackberry gastrique, toasted almonds, wild rice granola - AUD21
Jackfruit, avocado & palm heart salad - AUD23

A Little More
Charred King Oyster mushroom skewers, mole poblano, garlic textures - AUD32
Poached Beta Spud potato strings, creamy roasted chestnut sauce - AUD33
Globe artichokes, roasted Jerusalem artichokes, caramelized artichoke puree -  AUD33

To Finish
Acai panna cotta, fermented berries and feijoas - AUD14    

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