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- Church Street Mall, Parramatta
- @veggiepatchvan has some exciting news coming soon... || but for now how great is this jumper by aus design team @lowlycreative ? || We're serving lunch on Foveaux St Surry Hills today || 🍔
- We're serving at Chalmers Street Surry Hills (near entry to Central Station) #surryhills #sydneylunch... fb.me/6Nhppb0nA
|Sat 20 Sep 17:00pm - 22:00pm||Beams Arts Festival|
|Zucchini Burger||Zucchini and chickpea and feta burger with beetroot relish, caramelised onion, dill mayo and roast tomato ketchup on an ancient grain bun.||$10|
|Vegan Burger||Zucchini, chickpea, almond and kalamata olive burger with beetroot relish, caramelised onion, vegan mayo and roast tomato ketchup on an ancient grain bun.||$10|
|Haloumi Burger||Haloumi served with Passionfruit Ketchup, Spanish Onion, Homemade Tomato Sauce, Lettuce & Dill Mayo||$10|
|Mushroom & Kale Salad||Mushrooms, Kale, Marinated tofu, Avocado, Sunflower Seeds, Baby Spinach, topped with a Tangy Lemon dressing||$8|
|Sweet Potato Chips||Sweet Potato Chips, served with basil vegan mayo (GF, VG)||$5|
|Homemade Soft Drink||Rotating selection of Homemade Cinnamon Cola, Classic Lemonade, Ginger Beer, Ruby Grapefruit||$4|
|Veggie Patch Bliss Ball||Hazelnut & Current Bliss Ball (RAW, VG)||$4|
|Breakfast Mushroom Wrap||Served with Mushrooms, Baby Spinach, Tomato Sauce, Caramelised Onions & Avocado||$7.5|
|Breakfast Haloumi Wrap||served with Haloumi, Wilted Kale, tomato Sauce & Fig Jam||$7.5|
|Breakfast Bircher Muesli||Served with Fresh Figs, Banana, Almond Cream & Toasted Pistachios||$6.5|
|Breakfast Green Smoothie||Kale, Pineapple, Banana, Mint & Flaxseed||$6.5|
*Sample menu only, items and prices subject to change
The Veggie Patch is unique collaboration between a design studio, TMOD and a restaurant, Yulli’s, to deliver accessible restaurant quality food with an innovative artistic edge.
The enterprise’s whole foods philosophy extends on the ‘paddock to plate’ movement ensuring the delivery of minimally processed, full flavoured cuisine aimed at reconnecting growers with diners.
Determined to keep their environmental impact to an absolute minimum, the truck’s exterior has been made from recycled sustainable wood designed to resemble a farm barn house and cooking is powered by solar panels, while vegetable oil runs the engine. All food waste and packaging is composted.