The RISE of Plant-Based Venues
If you have recently perused a restaurant menu (online or in-person), you may have spied some exciting new plant-based dishes – from tasty Cajun cauliflower tacos to coconut waffles with dairy-free ginger berry ice-cream! Gone are the days of sad side salads & tasteless steamed vegetables. It’s never been a better time to start incorporating more plant-based goodness into your menu. The food & beverage industry is driving a competitive expansion of vegan and vegetarian friendly products into different market categories and regions around Australia. The result? A range of increasingly innovative alternatives.
However, if you read headlines like ‘The RISE of Plant-Based Venues’ and begin to fear the fate of your favourite slow-cooked brisket, don’t stress. Australian chefs are putting their creative toque blanches’ on & crafting inventive dishes that work hard to ignite taste buds, while many hospitality venues are carefully curating a mixed dietary menu to ensure that everyone can dine in harmony. This approach is garnering great success with consumers ordering plant-based dishes for their unique flavours over traditional meat-based meals. Turns out vegan food isn’t just for rabbits!
The perfect example of a company adopting mouth-watering vegetarian cuisine is international hotel group, Ovolo. With Monster Kitchen and Bar at Ovolo Nishi in Canberra, Za Za Ta at Ovolo The Valley in Brisbane and Mister Percy at Ovolo 1888 Darling Harbour in Sydney have all pledged to wind back their use of meat completely & deal only in plant-based food for a whole year. The chain cited a desire to engage in more sustainable and ethical practices as the reason behind its shift. So, what’s the key to a successful plant-based venue?
INSPIRED BY | Salts Meats Cheese, QLD. Designed by CTYL Space
1| Delicious Food
If you’re looking to reinvigorate your menu, why not experiment with new ingredients & vegan substitutions. After all, it’s a lucrative industry with room to expand. Plant-based food isn’t limited to one particular cuisine, your menu can be as diverse as any other restaurant. In September 2020, the popular Italian restaurant chain Salt Meats Cheese introduced a new plant-based banquet named ‘Soul Meets Cheers Vegan Series’. This delicious set menu included caramelised eggplant and sweet potato pizza. From Italian to Israeli cuisine, ZA ZA TA patrons are treated to a plant-based oasis that celebrates the very best of vegetarian food from breakfast to dinner. Diners can discover a melting-pot of Israeli inspired feasts and vibrant dishes. The kitchen also provides a whole menu dedicated to vegan & GF meals. So, you’re free to tastes your way through an eggplant salad, a cauliflower quince or a dozen Mezze platters with no limitations.
INSPIRED BY | ZaZaTa, QLD. Designed by Luchetti Krelle
2 | Tailored Design
You may be catering to a smaller market in the food & beverage industry but that doesn’t mean your restaurant fit-out needs to suffer. Often plant-based venues need to work smarter & not harder to attract a larger number of patrons – that’s why it’s vital to harness the power of design. Create a space that represents your brand and celebrates your offerings. Designed by award-winning Sydney based design firm, Luchetti Krelle, ZA ZA TA’s interior was inspired by the vibrant Tel Aviv bar scene. The restaurant has a Middle Eastern edge that collides perfectly with a modern-colonial vibe. Step inside one of the fantastically themed dining rooms & you’ll quickly realise you’re in for an incredible dining experience.
