The Plant Gallery, Bondi

The Plant Gallery has opened in Bondi with a creative menu that is raw vegan with a Peruvian influence.

The Plant Gallery

Located along Bondi Road, The Plant Gallery is a restaurant and a creative space, where the artworks that can be purchased are part of an exhibition. A central communal table leads the eye onto the bar with the wall of plants in the background. Outside, you’ll find a garden in progress with organic produce, a recycled watering system to feed the garden, a compost and a worm hotel with worm farms starting soon.

Chacha Kombucha Fire

The Plant Gallery uses local and organic product with a focus on zero waste and carbon neutral policy. The venue is currently awaiting its liquor license and will focus on organic vegan wines and sake. In the meantime, you can order drinks such as the refreshing Kombucha Fire ($6.50) with cayenne, pineapple and lemon.

L-R: Gazpacho, Leche de Tigre ($5 each)

Chef Juan Carlos has developed a personal interest in raw-veganism and trained in Switzerland. He now fuses the dining concept with his Peruvian roots. The menu brings plant-based foods in their original, un-processed states. Nothing is heated above 48 degrees and the food is said to naturally assist in maintaining a healthy pH balance within the body.

If your idea of raw vegan food is munching on boring lettuce, the Plant Gallery will reset your expectations.

Take the Nori Roll ($17). It’s made with cauliflower “rice” instead of rice, avocado, mixed vegetables, togarashi and oriental sauce. It’s light and moreish and full on flavour. You’ll find all the vibrancy of a Ceviche ($18) with lime juice, onion, coriander, ginger, chilli and corn. Instead of fish, mushrooms are used.

Sweet Onion Pizza

From the entrees, the Sweet Onion Pizza ($17) is not to be missed. The base is in essence the sauce, made from a mixture of dehydrated seeds, tomato and basil that is delicious enough to eat on its own. This is topped with a creamy nut cheese, caramelised onions, dehydrated olives, sweet corn and finished with coriander. The accompanying salad is dressed with aniseed myrtle.

Beetroot Carpaccio

From the salads, the Beetroot Carpaccio ($16) combines thinly-sliced beetroot with mixed greens, cashew parmesan, marinated tomatoes, avocado, mustard and olive oil dressing, finished with aniseed myrtle oil. The beetroot is thinly sliced and has a light pickle flavour while the dehydrated tomatoes add a lovely touch of umami to a beautifully presented dish.

Spaghetti Huancaina

From the mains comes the standout Spaghetti Huancaina ($21), based on a traditional Peruvian flavours. Here, the spaghetti is made from zucchini and comes in a vibrant and spicy cashew and yellow chilli sauce, marinated sweet corn, dehydrated black olives, finished with cashew parmesan.

Other mains include the Eggplant Stew ($23) which is served “warm”, in that nothing is heated above 48C. It comes with mashed “potato” made from cauliflower and nutmeg, topped with eggplants with a sweet chilli salsa.

Suspiro A La Limeña

With a choice of three desserts, try resisting ordering Suspiro A La Limeña ($10), or “The sigh of a Peruvian woman”. The date caramel is delicious and ultra smooth while the lightly whipped coconut Chantilly cream cuts through some of the sweetness.

The Plant Gallery is not just for raw vegans but for anyone who appreciates good flavours and creativity in the kitchen. If in doubt, choose the Chef’s Experience ($50 per couple) with the chef’s choice of one entree, one main, and one salad. You’ll be back as we will.

The Plant Gallery is open for breakfast, lunch and dinner.

The Plant Gallery
95 Bondi Road, Bondi
www.theplantgallery.com.au

Leading Photo: Supplied. Other Photography © by Gourmantic – Copyright: All rights reserved.