News: Perth Vegan Restaurant Ten Acre Block Launches New à la carte Menu

Ten Acre Block

Plant-based restaurant Ten Acre Block has launched a new plant-based à la carte menu available for dinner from Thursdays to Saturdays.  Located in the Pan Pacific Perth hotel, the pop-up turned permanent fixture continues to challenge diners’ perceptions of plant-based eating through its wide array of entrées, small plates and mains.

Pairing traditional cooking techniques such as fermentation, curing, pickling and roasting with modern ones including sous vide, consulting Executive Chef Alejandro Saravia, Head Chef Gianni Moretto and the team celebrate the textures, colours, skins and scents of every ingredient by matching the ingredient to the appropriate cooking style.

Not only is the produce obtained directly from local farmers and growers, it is the vegetables and raw ingredients as well as the seasons that are the source of inspiration for the dishes. Consulting Executive Chef Alejandro Saravia , said: “We rely on intel directly from the farmers and ask for their outlook on the crops they’re growing for the next three months. If they tell us heirloom carrots are growing really well, we craft a dish celebrating heirloom carrots, as we know they will provide us with the very best heirloom carrots on the market.”

Created from sustainable, trusted West Australian ingredients, the inspiring new dishes tantalize the taste buds. The coconut cream cultured tofu is a creamy, refreshing dip sprinkled with chia seeds that has little sour kick as a surprise. While the Chinese Radish Cake marries puff barley with a light, delicate radish flavour and a black garlic sauce for the ultimate entrée.

Ten Acre Block

Set to become a favourite is a dish that uses spaghetti squash, a heirloom variety of squash that has a soft, fibrous texture like spaghetti that is perfectly paired with the exciting and spicy flavours of the mole poblano, a traditional Mexican sauce that has over 35 ingredients. The saffron and pistachio cappelletti is served with a beautiful brodo and garnished with lemon aspen, a native Australian ingredient.

Head Chef Gianni Moretto said: “This new menu really is something special. Working with local producers such as Rick Scones from Warren Grange Farms and using the very best West Australian grown autumn ingredients has enabled us to elevate our offering at Ten Acre Block to the next level. We created Ten Acre Block to offer everyone the opportunity to enjoy a premium plant-based dining experience. This menu is designed for sharing so that diners can enjoy not just one or two highlights, but a range of distinctly different dishes that really challenge all the senses, from the colourful vegetable tartlets to the roasted onion, golden beetroot tartare which is full of flavour.”

Ten Acre Block is open Thursday to Saturday evenings from 5.30pm to late. In addition to the new menu à la carte menu patrons can also enjoy a chef’s four course selection of dishes for $55 per person.

Bookings are available via

(Images : Supplied)

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Martin was born in England but now lives in Perth, Western Australia. He has a passion for breakfast, coffee, hot curries & fast food, and is a cat & Dalek person.

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