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 - think jalapeno popper with a creamy béchamel and jalapeno ooze - with a crisp touch from the flowers leaves itself - its the ultimate comfort food with a twist - add a charred corn puree, salsa crudo and a drizzle of jalapeno hot honey and omg - welcome to flavour town

QUESADILLA

I love my greens. They make everything better. Here at Vandal we celebrate the mighty green leaves and garden peas in all their glory. So, first we sauté some different types of ‘wild greens - and whack em in a gluten friendly buckwheat and chia tortilla with an awesome faux mozzarella, add some pickled eschallots and local chilli, coriander and mint to give that fresh mouthfeel - it’s then topped with a snow pea sprout salad and a touch of creme fraiche and wow, 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' is watermelon that has been marinated in a tamari and citrus ponzu, is then tossed in a spiced salsa macha, which sits on a crispy organic corn tostada that’s topped with our signature guac, watermelon tuna tartare, salsa macha, chickpea créma, and micro coriander.

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 charred lamb taco with a chipotle vinaigrette, sumac yoghurt, pomegranate seeds 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) korean eggplant kaarage with cashew puree, carrot + coriander slaw, shaved ‘queso’ 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 baha fish taco with salsa verde, chiptole mayo, salsa criola 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

$44pp

FYI, our set menu is currently gluten free, until the tacos, where you get to decide…

PIMP YOUR DINNER

we believe that everyone has the right to 'pimp out' and take their dinner to the next level

add our cheeseburger spring roll, $4pp [min two pieces per table]

add our empanada $6pp [minimum two pieces per table]

add our chicken and mushroom quesadillita, $6pp [min two pieces per table]

add another one of our tacos, just $5ea when you order our set menu

For larger groups, 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 table, chair, napkins, plates, cutlery, an angelic choir of staff singing along with you, plus cleaning it all up

again, if you really want to bring your own cake, we highly recommend miss sina, sugar fairy or raw passion - all vegan and female owned businesses who keep things 💯