Chef-led kitchen
Seasonal menus crafted nightly
Eat well, live green
Designed to impress from the first glance
Plant-based restaurant with seasonal menu and zero-waste kitchen ethos.
★ 4.9 rated·Green Plate·Eat well, live green
18Years serving
4.9Guest rating
120Wines
2.4kReviews
Why us
What sets us apart
Sourced locally
Farm partnerships within 50 miles
Private dining
Intimate rooms for 8–24 guests
Signature menu
Signature menu
Plant-based restaurant with seasonal menu and zero-waste kitchen ethos.
Buddha bowls
Quinoa, roasted veg
Raw desserts
No refined sugar
Juice bar
Cold-pressed daily
Our journey
Milestones that shaped us
Doors open
First location launches to sold-out weekends
Award season
Regional best new restaurant recognition
Expanded kitchen
Open-fire grill & omakase bar added
Private dining
Exclusive rooms for celebrations
Gallery
A glimpse inside
Our kitchen
Built around Green Plate
Plant-based restaurant with seasonal menu and zero-waste kitchen ethos.
- Chef-led kitchen — Seasonal menus crafted nightly
- Sourced locally — Farm partnerships within 50 miles
- Private dining — Intimate rooms for 8–24 guests
Testimonials
Loved by our guests
★★★★★"Stunning presentation and genuine hospitality."
★★★★★"Converted us from sceptics to advocates in one visit."
★★★★★"Best in its category — hands down."
Recognition
Awards & accolades
Best in Category
Editor's Choice
Customer Favourite
Rising Star
FAQ
Common questions
How far in advance should I book?
We recommend 4–6 weeks for peak dates; last-minute enquiries welcome.
Are consultations free?
Yes — initial discovery calls and site visits are complimentary.
What documents do you provide for export?
COA, phytosanitary, packing lists and bill of lading as required.
Contact
Book your table
Eat well, live green
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