Ten Acre Block’s New Vegan À La Carte Menu

Ten Acre Block’s New Vegan À La Carte Menu

To this day, plant-based diets continue to be stigmatised as bland or boring.

Ten Acre Block, however, completely challenges this misconception.

As an innovative restaurant, Ten Acre Block brings gourmet vegan dining to the table – an experience that’s never been offered in Australia, let alone Perth. Recently, we were invited back to try their brand new à la carte menu, expertly curated by Peruvian chef Alejandro Saravia and Head Chef Gianni Moretto.

Since its initial launch as a pop-up and our team’s last visit, the restaurant has seen high demand and is thankfully now here to stay. Housed in the Pan Pacific Hotel, Ten Acre Block comes to life on Friday and Saturday evenings. Stepping into the venue, we were immediately drawn in by the rustic interior and welcoming, knowledgeable staff.

To start, we were treated to Mary Street Bakery sourdough bread served with tofu cream, chia and native herbal oil – a concoction, we’re told, was created as a happy accident – and are we glad for it! For drinks, my guest and I opted for the Lemon Drop, a smooth sugar-rimmed cocktail comprised of citrus vodka, triple sec and lemon juice. When I say I could drink ten of them, that wouldn’t be an exaggeration.

Beyond a plant-based focus, Ten Acre Block‘s mouth-watering menu centres around a deep appreciation for fresh West Australian ingredients. Every dish is intricately conceived and artfully arranged, with all produce sourced from local farmers. For instance, the vegetable tartlet was bursting with colour and looked almost too perfect to dissect.

The slow-cooked heirloom carrots, in particular, made full use of the vegetable – meaning no part of it had gone to waste. Complementing the carrots was a blackberry gastrique with toasted almonds and wild rice granola. As it shows, all it takes is a creative pair of hands to find the extraordinary in the ordinary.

To refresh our palette, the jackfruit, avocado and palm heart salad went down a treat. Previously, I’d only ever encountered jackfruit as a meat substitute – but in this light, the jackfruit got to shine with its mild and tangy flavours. We also adored the savoury Chinese radish cakes and presentation of their whole smoky roasted onion – with golden beetroot tartare and sea parsley, rested on a bed of hay. Quite the sight, don’t you agree?

Chinese radish cake, puffed barley, black garlic

In a similar fashion, the king oyster mushrooms were a visual standout, teamed with a broad bean byessar and a quinoa crackle that resembled delicate honeycombs. In speaking to chef Sami Green, we could feel her passion radiating as explained the Mediterranean influences throughout the menu.

King oyster mushrooms, broad bean byessar, chipotle, garlic textures

By far, our most favourite dish was one developed in partnership with Buy West East Best: think Beta Spud poached potato strings, topped with a creamy roasted chestnut sauce from Chestnut Brae Farm. It was nutty, hearty and exactly what our souls needed on a chilly winter evening.

Sadly, we had eaten our fill by the time we got to dessert, but we finished our meal off with some delicious Italian almond tea to hit the spot.

Whether you’re a vegan or omnivore, make no mistake: you’re sure to find something at Ten Acre Block to delight your tastebuds.

Menu

À La Carte Menu here | Drinks Menu here

Opening Hours

Friday from 5:30pm until 9:30pm | Saturday from 6:00pm until 9:30pm

Reservations fill up quickly, so be sure to book your table in advance via the Pan Pacific website or by emailing tenacreblock@panpacific.com. All reservations include complimentary valet parking for one vehicle.

Photo credit: Shot By Thom