SET MENU

GUACAMOLE

Our guac is kick ass. No other way to describe it. Its simple, tastyAF and uses nothing but the freshest ingredients. Where to start? Well, we smash locally grown avocados just enough to leave a few chunks in there, blend them with a mix of golden eschallots, locally grown chilli, fresh lime, sea salt and coriander - then in the true spirit of a ‘marriage made in heaven’ we partner it up to a kind hearted pico de gallo salsa that has charred corn, local tomatoes, mint and a little sumthin sumthin - whack some organic corn chips next to it - a wedge of lime, drop some wicked pickled chilli and BOOM - the best darn guac this side of Mexico

#nuffsaid

#CORNPORN

So we jacked this dish from a street food vendor in Mexico City. Although that wasn’t plant based - we’ve played around with it and are super happy with the results. So, where to begin? Something as simple as corn takes a lot of work to get it this fly! First we boil the corn till its cooked but juicy AF, then sear it on the plancha to get that nice char to it, we smother it in a chipotle infused tahini, roll it in a kick ass haloumi, sprinkle a little citrus and smokey sumptin sumptin on the top - throw some coriander on it and serve it with a wedge of lime - which you MUST squeeze over the top and boom - elotes!!!!.

If this is wrong - I don’t ever want to be right

CRISP ZUCCHINI FLOWERS

The restaurant that started it all - and my love affair with being a restaurateur - Bei Amici Italian - was famous for its zucchini flowers.

We would sell near a thousand a week of these little buggers - and this is our ‘plant-based, LA / Mexicola ’ tribute

The stem deliciously crunchy, but when you get to the flowers insides its smooth like velvet with a crisp touch from the flowers leaves itself - its the ultimate comfort food with a twist - we add a killer salsa roja and you’ve got pure indulgence

QUESADILLA

I love mushrooms. They make everything better. Here at Vandal we celebrate the mighty mushroom in all its glory, our beloved little fungal brother. So, first we confit some different types of ‘shrooms (not the type you trip on sorry - roast up some of the little buggers and whack em in a gluten friendly buckwheat and chia tortilla with an awesome faux parmesan, add some black truffle essence, garden herbs to add depth and some slow cooked (6 hours no less!) caramelised onions - drizzle a little sherry vinaigrette over the top, add a few more mushy’s over the top for added flavour and boom, you’re good to go. These quesadillas are so good we should give them their own theme song

Jeez I talk some nonsense - but they’re that good. and they’re gluten free so to all my coeliac homies and homettes - re-f*ing-joice and scream like Mel Gibson in Braveheart

‘freeeeeeeeeeedom’

CEVICHE TOSTADA

The restaurant that started my love affair with south american flavours - Barrafina Tapas - was famous for its tostadas. . Wait till you try these tasty little morsels.

'No-fin tuna' has been marinated in a tamari and citrus ponzu that sits on an heirloom tostada that’s topped with guac, a carrot, daikon + cori slaw with pickled chilli, chickpea créma, and micro herbs.

Its crispy, soft, zingy, creamy and tastyAF - you would swear this was caught straight from the ocean - but guess what - it’s not! So get it in ya, be amazed and wake up to the fact that we don’t need to destroy the oceans marine life and our whole eco system when the answer is all right here, in our delectable little ceviche tostada

TACOS

What we are known for. On our set menu you can choose from any of our seven tacos to finish your meal. Choices include our signature cauliflower taco with a cauliflower leaf puree, pomegranate seeds, pedro ximenez soaked currants, toasted almonds, chipotle tahini and coriander. This sh!t is the bomb!!! Legit straight up a gangster taco that you MUST try.

Other awesome tacos include our popcorn ‘prawns’ with guac, pickled watermelon and a chilli ginger mojo, or the insane (and my personal favourite) crisp fried korean eggplant with cashew créma, carrot + coriander slaw shaved ‘haloumi’ and a miso and fermented chilli barbecue sauce - its a flavour bomb and will make you question things in your life (maybe that’s a slight exaggeration but you’ll enjoy it no doubt).

Amongst others, we offer an insane chick'n katsu taco with guacamole, peruvian yellow chilli salsa, banh mi slaw, chickpea crema, pickled local chillies and coriander - it is gathering a cult like following with locals and its worth a serious look in for your taco selection.

and for all you wondering, we serve our tacos in organic and non GMO corn tortillas

$38pp

FYI, our entire set menu is gluten free

PIMP YOUR DINNER

We believe that everyone has the right to pimp out and take their dinner to the next level. It really is so easy to add to this menu!

Just ask our staff to add one of our cheeseburger spring rolls for $4pp (min 2 people) or add another one of our tacos for just $5 each

Please note, all groups of 6 or more are required to go on our set menu.

A word about bring ing in your own cake

If you’re thinking of bringing your own cake to celebrate a birthday - please don’t.

We’re not a park and this isn’t a picnic #sorrynotsorry.

Though if you’re dead set on it - either call us or email at info@greensfood.com.au with a request.

The reason for this hard stance was that too many people were bringing in non-vegan cakes and then getting upset with us when we wouldn’t serve it to them or allow them to store it in our venue. We’ve never had an animal product in our premises and never will!

but the nail in the coffin…

one asshole getting up us for charging him a ‘cakeage’ to bring in his own cake and serve his guests - I mean, how dare we get paid to provide a service right ?