Modern Australian featuring local produce

Ten Acre Block Vegan Restaurant

From 5:30pm

Lobby Level

Welcome to Ten Acre Block Vegan Restaurant, where tables are laden with the plant-based delights from our talented local farmers and producers.  

Challenge your perceptions on plant-based eatting is with a stunning five-course menu curated by Chef Alejandro Saravia and his team. Inspired by the diversity of the West Australian landscape, produce and Noongar culture, the menu is based on the changing seasons and ‘farm to plate’ eating.

Proud supporters of the Western Australian agricultural industry the menu tells the story of local produce, family connections and convey the importance of sustainability.

 All reservations include complimentary self-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. To ensure you have the best possible dining experience, we have made some changes adhering to the West Australian Health Department Guidelines. Click here to view our COVID-19 cleaning practices.

Opening Hours
Thursday to Saturday 5:30PM until late

Christmas and New Years Opening Hours
Thursday 24 December 5:30PM until late
Friday 25 December (Christmas Day) Closed
Saturday 26 December (Boxing day) Closed
Thursday 31 December 5:30PM until late
Friday 1 January to Wednesday 6 January Closed

Vegan Five-Course Menu AUD65

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Five Course Vegan Menu 
AUD65 per person

Summer Breeze
Soft corn tortilla, sweet corn purée, pickled jalapeño, zucchini petals

Carrot Tartare
Jack Rabbit carrots, fresh pickled ginger, diced shallots & chives,
carrot ‘tabasco’, sunflower seeds, cassava chips

Sunshine Garden
Grilled sunflower slices, seeds, pears, light floral miso broth

- Palate Cleanser -

Summer Beats
Smoked beetroot, silverbeet leaf, walnut & coconut soil, sherry glaze

Sami’s Pavlova
Vegan meringue, passionfruit, Morel pawpaw, pickled mango
Selection of petite fours

All our dishes are created from locally sourced produce supplied by our dedicated farmers and growers

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