Wine Bar Fitzroy | Plant Based Menu

Relaxed Vegetarian Fine Dining and Wine Bar in a Cosy Hidden Converted 19th Century Stable.


Pairing innovative vegetarian delights made with seasonal, local whole-food produce, with an exceptionally and carefully curated wine list, we invite you to join us on a sensory exploration.

Make a Reservation

Bookings of 5 or more will be required to dine on our set menu which can be seen below.

For larger groups, events and entire or half venue hires please contact us via email or through the enquirey form on our Events page

TRANSFORMER NEXT DOOR

Innovative vegetarian delights made with seasonal whole-food produce from our trusted local producers & artisans, paired with a carefully curated wine list, we invite you to join us on a sensory exploration. 

Discover our hidden leafy green haven in our cosy hidden converted stable, and stay for a wine, a cocktail, a snack, a selection of small plates or a full course meal. Enter through Girls & Boys Gelato shop, and we'll see you Next Door.

Opening Hours


Wednesday -  Saturday
6pm - Late



Phone: (03) 9419 2022

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Find Us


382 Brunswick Street, Fitzroy | 3065

Á La Carte


Snacks


Mix pickles (GF, V, NF)  |  5


Lightly spiced chilli peanuts (V)  |  8


Gordal olives with pickled garlic (GF, V, NF)  |  10


Fried corn tortilla, shimeji mushroom, herb mayonnaise, miso powder (GF, V, NF) 2 pieces   |  16


Truffled chickpea panisse with nutritional yeast and macadamia (GF, V, NFO)  |  16


Entrees


Koji carrots, coconut yogurt, blood orange, carrot juice, gomashio, cinnamon, purple carrots in brine, blood orange oil and marjoram (GF, V, NF)   |  19


Wood-grilled romaine lettuce, anzuboshi, walnut praline, lemon mayonnaise, chives, garlic shoot pickles and caraway salt (GF, V, NFO)  |  22


Green local asparagus, smooth macadamia foam, yellow miso, green pear, hulled millet, mint oil, lime and dill (GF, V, NFO)   |  24


Roasted cauliflower florets, saffron-pickled cauliflower, vegan feta + tofu cream, buckwheat + pistachio crumble, artichoke chips,

chervil and nasturtium leaf (GF, V, NFO)  |  26


Mains


Buffalo ricotta gnocchi, lemon beurre blanc, pine mushrooms, marinated brussel sprout leaves, roasted pine nuts (NFO)  |  37


Pressed braised ‘lamb’, spiced red lentil & chickpeas, carrot, zhoug, burnt vegetable jus and pickled onions (V, NF)  |  39


Wood-fired celeriac with tamarind glaze, mung beans, caramelised celeriac purée, glazed shallots, green parsley sauce, fried shallots, yellow mizuna flowers and parsley oil (GF, V, NF)  |  34


Lion’s mane mushroom, shitake demi-glaze, tamari, daikon, silverbeet, barberries, yuzu, red harissa and smoked baby parsnips (GF, V, NFO)  |  38


Sides


Fried mayan gold potatoes with herb salt (GF, V, NF)  |  12 (add créme fraîche +4)


Mixed broccolini, mustard oil + coconut sugar vinegarette, lemon zest, mint  (GF, V, NF)   |  14


Desserts


Warm chocolate brownie with rose ice cream, pistachios and raspberry (GF, V)  |  19


Cheese Plate | Le Marquis Chèvre du Pélussin with new season quince in syrup and lavosh (NF)  |  18


Please let us know if you have any allergies or dietary requirements

(GF) Gluten-Free | (GFO) Gluten-Free Option Available | (V) Vegan | (VO) Vegan Option Available | (NF) Nut Free | (NFO) Nut Free Option Available

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