Taco Tuesday

Every Tuesday we offer our killer tacos for just $4 each and our entire range of tastyAF margaritas for $15 each

The Taco Tuesday Ts and Cs

Every Tuesday we offer $4 tacos and $15 margaritas from 5pm till late.

We offer 2 hour seating times - either early (5pm through 6:15pm start time) or late (8pm onwards).

The Taco Tuesday Taco Deal ($4 tacos) is only for tables up to 5 people, as groups of 6 or more people are required to go on our set menu, however 6+ groups can still get $15 Margaritas all night long

Sustainable practices at Vandal

Some of the things we’re doing here at Vandal to make our little corner of the earth a better place…

Solar Panels & Batteries.

We have installed 84 solar panels with 6 big-ass batteries to store our energy.

We off the electrical grid son!!!!

Even though it doesn’t cost us anything, we have a “no lights in the kitchen at night” policy in place [except for our heat lamps] so we saving our energy for important things like refrigeration. It might look like a vigil, but sometimes we cook by candlelight at night

All of our food preparation is done in electric ovens running off of our solar energy

Root to Shoot

We waste bugger-all-nothing 

Let me give you an example from the kitchen - our most used herb (in cooking that is) is coriander.

Firstly, and you’ll find this in another section - we buy from local growers in Sydney literally twenty minutes away from Vandal

Secondly, we use the whole plant - top to bottom - zero waste. 

We pull the leaves for garnish (all the green stuff on your taco), we use the stems for salsa’s (to add crunch) and the roots - we either dehydrate them into a powder or bash em down in a mortar and pestle and use the roots either in our salsa bases or stock pots to make the base flavours of all our tasty dishes - and if there’s anything left after all that - it goes into our compost bin out back of the restaurant. Worms love coriander - who knew?

Another example of root to shoot - is using every part of the mighty Cauliflower.

Firstly, we clean the cauli’ and break it into three parts, the flower, the stems and the leaves.

1. The flowers are roasted and then served in the cauliflower taco

2. The stems are roasted and blended to make a puree for the base of the cauliflower taco.

3. The leaves are also roasted and blended with the puree, however quite a few of these bad boys are added to the taco for a nice little crunch and to add a smoky flavour to our humble cauliflower taco

Compost.

Thats right - we compost - and either use it at our family property in Bilpin or donate it to a local community garden. 

We’ll be opening up our compost soon for local green thumbs in the community to collect - stay tuned!!!

Used Cooking Oil.

Our used up cooking oil heads to recycling, where it's turned into bio-fuel. Amazing right?! What a time to be alive

Glass Bottles.

All our glass bottles either get repurposed (see our range of pre-batched Margaritas available for sale on our take away / pickup menu) or they are crushed and then recycled and made into new bottles

Water Catchment.

We’ve basically stuck a big ole bucket up on the roof to catch water that we use to water our indoor plants - small thing but why the f*ck not right? Even indoor plants need to feel the rain 😂

Suppliers.

Whilst we can’t exclusively use local suppliers - we do love partnering with suppliers who are using sustainable practices and have a social conscience - Examples of our biggest used food items are coriander and corn chips / soft shell tortillas for taco’s.

All coriander used at Vandal is from local Sydney growers that are within 10km of our restaurant.

All our tortillas / corn totopos are made by a small family operated business who grow their own corn, and give us their non-GMO organic corn chips and tortillas produced from their family run farm up in the Byron Bay Hinterland - and they manufacture all their products on Solar.

Recycled Paper.

The paper we print our menus on, our napkins, the toilet paper we use and even our ink cartridges are all recycled products.

Our Furniture.

All furniture is second (sometimes third and fourth) hand. All our chairs and stools were used in previous restaurants - and we’re using them here - we put a bit of a spray paint on them and boom - brand new trendy ‘designer’ chairs.

Our table bases were previous purchases that were never used - and our table tops are from an old abandoned restaurant that surprisingly we got a lot of useful stuff out of.

Our waiters stations is an old library card holder dating back to war times (dewey decimal system in full effect) - we repurposed it and put our cutlery and napkins in it - (it’s pretty cool and if you wanna check it out it’s next to our kitchen - there’s a Rhianna sticker on it with rhi-rhi giving the middle finger with the caption f* you! 😂).

Our larger oval shaped dining table was bought third hand in 2009 and was the main dining table in a renowned Sydney Tapas bar for 7 years. For its fourth incarnation, our resident Vandal, Artist Arnie Arnold purpose painted it for our venue here in Newtown and now its a feature to match the back room of the venue.

Hot off the press…

Some of the team at Vandal are currently in the process of building Sydney’s (we think Australia’s) first 100% plant based super market.

Not just a grocery store, but think a Woolies Metro or Coles Express (a little bit smaller but still a pretty darn good size) but with only vegan friendly products.

Everything from fresh fruit and veg - avocados to tomatoes and everything in between, household cleaning eco friendly laundry and dishwasher products, toiletries deodorants, toothpaste, tampons, sunscreen and more, packaged food where do I start, deli food antipasto, ready made meals, pastries, sweets and treats, and everyday grocery items like the humble jam, breads and coffee pods.

If it’s vegan friendly it’s gonna be at Greens.

If its vegan AND GOOD then you can bet its there! Rest assured, we won’t stock shit products just because they’re vegan friendly

We have been working on a range of ready made meals (made by our team of chefs on-premise in our custom built vegan kitchen) and will have an amazing Grab n Go offering that will rival any of the competitors, vegan or not. Think awesome poke bowls, rice paper rolls, sandwiches, desserts, fruit salads, seasonal vegetable salads, bowls and more.

Next to the supermarket will be two new ‘first to market’ plant based venues - Hide (kind of sort of a teppanyaki inspired speakeasy / bar) and kimusabi, a sushi train that serves all your favourites - and yes, they are all 100% vegan friendly

Sustainability at Greens

Like Vandal, Greens will be a business that is solar powered with panels and batteries to power up all the fridges,

Also, and this is what really gets my motor going - the primary mission of our supermarket is to be a zero-food-waste business by utilising the three restaurants (sister restaurant vandal included) to repurpose any produce that is less than perfect and left unsold.

For example, if we have broccolini that doesn’t sell at Greens, then we have so many ways to repurpose our humble little green hybrid - either tempura style and in a sushi roll or charred and served as a nigiri at Kimusabi Sushi, or as an accompaniment to a taco to provide an earthy crunch at Vandal - or simply covered in a miso and maple glaze and seared on the teppanyaki grill as part of your degustation meal at Hide.

Every item in our supermarket shelves will have a re-purpose - that’s a promise to you and to our environment.

You can follow the journey of the supermarket and sushi restaurant on Instagram

Follow @greens.supermarket @kimusabi.sushi