Seasonal plant-based favorites, made fresh daily Thoughtful ingredients, bold flavors Gather around the table at Verdura

A menu thatfollows the harvest

Fifty or so plates, all plant-based, written around what our growers deliver each week. Browse by course, or jump straight to what you are hungry for.

How we cook

We do not set out to copy anything. Each dish begins with a vegetable, a grain or a pulse and one question: what does this do best?

Then we take our time. Ferments, embers and slow reductions build depth, so the plates feel generous without cream, butter or eggs. Dishes are written fresh each week and leave the menu when their ingredients do.

A chef finishing a plant-based dish by hand
  • SeasonalWritten around the weekly harvest.
  • Fermented and firedKoji, miso, embers and slow heat.
  • Entirely plant-basedEvery dish, every drink.

Starters & small plates

Made to share, and to wake up the table.

  • Applewood Beet Tartare

    $16

    Hand-diced beetroot smoked over applewood, hazelnut dukkah, cashew crème and sourdough.

  • Heirloom Tomato Carpaccio

    $12

    Thin-sliced tomatoes, basil oil, macadamia ricotta and aged balsamic.

  • Crispy Chickpea Panisse

    $11

    Golden fingers with smoked paprika aioli and lemon-zest salt.

  • Charred Artichoke Hearts

    $13

    Grilled artichokes, lemon-caper dressing and toasted almond crumb.

  • Kimchi & Scallion Pancake

    $12

    Crisp-edged pancake with house kimchi and a soy-sesame dipping sauce.

Smoked beetroot tartare with toasted sourdough

Applewood Beet Tartare

Our most-ordered starter. Smoked for forty minutes, finished at the pass.

A nourishing bowl of grains, greens and roasted vegetables

Nourishing bowls & fresh salads

Grains, pulses and vegetables layered for texture, each with a dressing made that morning.

  • Tempeh Buddha Bowl

    $19

    Maple-glazed tempeh, brown rice, kimchi, edamame and sesame-ginger dressing.

  • Charred Broccolini & Quinoa

    $17

    Smoky broccolini, herbed quinoa, almonds and green tahini.

  • Thai Mango Crunch Salad

    $16

    Ripe mango, rice noodles, peanuts, mint and lime-chilli dressing.

  • Roasted Carrot & Lentil Bowl

    $18

    Spiced carrots, black lentils, pickled onion and cumin yoghurt-style cashew cream.

  • Shaved Fennel & Citrus Salad

    $15

    Fennel, blood orange, olives and toasted pistachio with a citrus vinaigrette.

  • Miso Greens Bowl

    $17

    Wilted amaranth and kale, miso dressing, sesame and brown rice.

Wild mushroom wellington with red wine jus

Signature plant-based mains

Wild Mushroom Wellington

$27

Cremini duxelles, spinach and roasted chestnut wrapped in golden pastry, finished with a glossy red wine jus. A centrepiece for the table.

Served with
Buttery-style mash, glazed carrots, seasonal greens
Best for
Sharing, or a long dinner

More mains

  • Nine-Day Miso Aubergine

    $24

    Aubergine cured in white miso, grilled and served over black rice with charred spring onion.

  • Truffle Cashew Risotto

    $25

    Carnaroli rice, cultured cashew cream, wild mushrooms and shaved truffle.

  • Jackfruit Birria Tacos

    $21

    Chilli-braised jackfruit, corn tortillas, pickled onion and consommé.

  • Lentil & Walnut Ragù

    $23

    Hand-cut pappardelle with slow-simmered ragù and toasted breadcrumbs.

  • Cauliflower Steak with Romesco

    $22

    Roasted cauliflower, red pepper and almond romesco, charred lemon.

  • Coconut Dal with Flatbread

    $20

    Slow-cooked lentils in coconut and tempered spices with warm flatbread.

Desserts & sweet finishes

Dairy-free and egg-free, and none the lighter for it.

  • Dark Chocolate Avocado Mousse

    $10

    Velvety 70% cacao mousse with raspberry dust and cacao nibs.

  • Coconut Panna Cotta

    $11

    Agar-set coconut cream with warm blackberry and vanilla compote.

  • Salted Date Caramel Tart

    $11

    Almond-oat crust, date caramel and flaky sea salt.

  • Poached Pear with Cardamom Cream

    $12

    Wine-poached pear, cardamom coconut cream and toasted oats.

Plant-based pancakes topped with fresh berries
Ripe seasonal fruit and berries

Botanical drinks & refreshments

Pressed, brewed and shaken in-house.

Crates of fresh greens

Fresh Juices

  • Cold-Pressed Green Tonic

    $8

    Cucumber, celery, green apple, ginger and lime.

  • Beet & Orange

    $8

    Roasted beet, orange and a little ginger.

  • Pineapple & Mint

    $7

    Pineapple, cucumber and fresh mint.

Fresh herbs and produce at a market stall

Herbal Infusions

  • Tulsi & Ginger

    $5

    Hot infusion of holy basil, honey-free jaggery.

  • Hibiscus & Rose Kombucha

    $7

    House-brewed, lightly sparkling, floral and tart.

  • Oat Milk Turmeric Latte

    $6

    Turmeric, cinnamon and black pepper barista oat milk.

A craft drink garnished with fresh herbs

Signature Mocktails

  • Garden Spritz

    $9

    Cucumber, basil, elderflower and soda.

  • Smoked Pear Sour

    $10

    Pear, lemon, aquafaba foam and a touch of smoke.

  • Spiced Pomegranate Fizz

    $9

    Pomegranate, cardamom, lime and sparkling water.

Dining information

Every dish is plant-based. Please tell us about allergies or dietary needs when you book and again at the table.

Allergens in our kitchen

Our dishes may contain nuts, soy, sesame, gluten and other common allergens. They are prepared in a shared kitchen, so we cannot guarantee any dish is free of an allergen.

Dietary requirements

Many dishes can be adapted. Tell your server what you avoid and the chefs will advise what is possible on the day.

Asking about ingredients

Ask your server for the full ingredient list of any dish or drink. Recipes change with the season, so details may differ from the printed menu.

Prices shown are sample prices in US dollars and may change.