Roast squash and bulgur
Squash, bulgur wheat, pomegranate, rocket and tahini dressing. Contains gluten and sesame.
Plate$14
Breakfast, lunch and dinner, all from the garden side
Green Plate Kitchen cooks only with plants, from the first coffee at eight to the last dinner order at nine. The menus are rewritten each season around what the growers bring, and every dish lists its allergens.
From 8:00breakfast on weekdays
4 menusa year, one per season
48 seatsand a walled garden
Breakfast, served until 11:30
The autumn breakfast menu. Bread is baked by a sourdough bakery two streets away, and the oat milk is made for us without added sugar.
| Dish | Price | Contains |
|---|---|---|
| Toasted sourdough with smashed broad beans, lemon and chilli | $11 | Gluten |
| Oat porridge with poached pear and toasted hazelnuts | $9 | Gluten (oats), hazelnut |
| Chickpea omelette with spinach and roast tomatoes | $13 | Mustard |
| Coconut yoghurt with granola and seasonal fruit | $10 | Gluten, almond, sesame |
| The full plate: tofu scramble, mushrooms, beans, potato cake and toast | $16 | Soy, gluten, celery |
| Oat milk flat white | $4 | Gluten (oats) |
Gluten can be left out of most breakfasts: the sourdough swaps for a seeded loaf baked without wheat, which contains sesame.
Lunch, from noon to three
Six plates at lunch, each one a meal on its own. Order at the table, and ask for half portions for children.
Red lentil and tomato soup
With a slice of sourdough and herb oil. Contains gluten and celery.
Bowl$9
Smoked tofu banh mi
Pickled carrot, cucumber, coriander and chilli mayonnaise made with soy. Contains gluten, soy and sesame.
Roll$12
Green curry noodle bowl
Rice noodles, greens and peanuts in a coconut curry broth. Contains peanut and soy.
Bowl$15
Mushroom and lentil burger
In a toasted bun with pickles, slaw and fries. Contains gluten, soy and mustard.
Plate$16
Seasonal plate
Three salads of the day with hummus and flatbread. Ask at the table for today's allergens.
Plate$15
Lunch plates can be made without gluten except the banh mi and the burger, which are served in wheat bread.
Dinner, from half past five
Small plates to share and mains for one. The last order is taken at nine, or at three on Sunday when we close after lunch.
| Dish | Price | Contains |
|---|---|---|
| Beetroot carpaccio with horseradish cashew cream | $10 | Cashew, mustard |
| Crispy cauliflower with sesame and spring onion | $11 | Sesame, soy, gluten |
| Charred hispi cabbage, white bean purée and walnuts | $19 | Walnut, celery |
| Mushroom and chestnut pie with mash and greens | $22 | Gluten, celery, soy |
| Aubergine katsu curry with sticky rice | $20 | Gluten, soy, sesame |
| Dark chocolate tart with oat cream | $9 | Gluten, soy, almond |
Wine, beer and soft drinks are listed at the table. Some wines are clarified with animal products, so we choose only those whose makers confirm they are not.
A menu written four times a year
Each season begins with a walk round three growers' fields and a long afternoon of tasting. What comes back in the crates decides the menu, so the pie in autumn turns into a broad bean risotto by spring.
Sauces, stocks, pickles and the oat cream are made in our kitchen every morning. Cooking with plants takes more knife work and more patience than most kitchens expect, and that is where most of our hours go.
- Vegetables from three growers within a short drive
- Stocks and sauces made each morning
- Nothing on the menu uses milk, egg, honey, fish or meat
What the kitchen cooks with
Plant based does not mean allergen safe. Below are the allergens that come through our kitchen door each week; each dish above names its own.
- Gluten
- Soy
- Sesame
- Tree nuts: almond, cashew, hazelnut, walnut
- Peanut, in the curry broth
- Celery
- Mustard
- Milk, egg, fish and shellfish are not cooked here
Nuts, sesame and soy pass over the same counters and pans every day, so even a dish cooked without them may carry a trace. Mention any allergy in your booking, remind your server as you order, and if the allergy is severe, ask for the chef before choosing. Allergen rules and labels differ from one country to another, so read this list as our record of our own kitchen.
We cook for flavour and for the season. The food here is not planned as a diet or a treatment, and the menu makes no health promises; questions about nutrition or a medical diet belong with a doctor or a registered dietitian.
Tables for groups
Seven or more people eat from a set menu, so the kitchen can cook for everyone at once and keep track of every allergy in the party.
Sharing brunch
a person$24
Platters of the breakfast menu brought to the middle of the table, with coffee or tea for each guest.
- For 7 to 14 people
- Allergies cooked for separately
Four course dinner
a person$42
Two small plates, a main chosen by each guest and a dessert, from the season's dinner menu.
- For 7 to 14 people
- Menu sent a week before
The garden room
for the evening, from$380
The glass room by the garden for a birthday or a team dinner, with the four course menu on top.
- Heated from October to April
- Your own playlist, at a gentle volume
A deposit of $10 a person secures a group table and is taken off the bill on the night. Cancel three or more days before and the whole deposit comes back.
On the pass this season
Breakfast, lunch, dinner and an evening in the garden.
Overheard at the tables (example reviews)
Came for a friend's birthday expecting a salad and left talking about the pie. Nobody at the table missed anything, including two firm meat eaters.
With a cashew allergy, eating out is usually stressful. The menu said exactly which dishes to avoid and the server checked with the chef before taking the order.
The broad bean toast and a proper flat white on a Saturday morning, then a table in the garden. Booking took a minute and the reply came within the hour.
Asked before the first visit
Is everything on the menu vegan?
Yes. No dish, drink or dessert is made with meat, fish, milk, egg or honey, and the wines on the list are made without animal products according to their makers.
Can you cook for a nut or sesame allergy?
We can leave nuts or sesame out of many dishes, but both are used in the same small kitchen, so we cannot promise a dish is untouched by them. Tell us when you book and speak to the chef before ordering.
Do you take walk ins?
Yes, for breakfast and lunch whenever a table is open. Dinner on Friday and Saturday is usually booked, so a booking is the safer choice for those evenings.
How long do we have the table?
Ninety minutes at breakfast and lunch, and two hours at dinner. If a table is not booked after yours, staying longer is no problem at all.
Is there anything for children?
Half portions of most lunch and dinner plates, a high chair or two and crayons at the table. Tell us the ages when you book and we set the table to suit.
What if we need to cancel?
Tables of up to six can be cancelled until noon on the day without any charge. Group deposits are returned in full when you cancel at least three days ahead.
Book a table
Pick breakfast, lunch or dinner, a day and an arrival time, then say how many are coming. We reply within the hour while we are open to confirm the table or suggest the nearest time we have.
- Tables for one to six, and groups of seven to fourteen
- Garden tables from May to September, weather allowing
- Pay at the end of the meal, at the restaurant
Find the kitchen
On the corner of the covered market square, behind the green awning. The garden is through the back of the dining room.
Phone and email
On the corner of the covered market square, with a walled garden at the back
When we are open
| Tuesday to Friday | 8:00 to 22:00 |
| Saturday | 9:00 to 22:00 |
| Sunday | 9:00 to 16:00 |
| Monday | Closed |
Getting here
The tram stops at the market square, a minute away, and there are bike racks by the garden gate. A level path with no steps runs from the square through to the garden.