Vegetarian review of Meat & Wine Co lunch

The Meat & Wine Co menu includes a beetroot and labne salad.
The Meat & Wine Co menu includes a beetroot and labne salad.

WHILE the name may deter vegetarians, The Meat & Wine Co menu does cater for non-meat eaters.

The African-themed chain opened its Perth restaurant in the old Palace Hotel building in Perth on September 8.

Joining colleagues for lunch proved equally satisfying for someone who prefers vegetarian meals, with the chef’s recommendation of a panna cotta entre delivering on its promise.

The dish included a parmesan panna cotta with cherry tomatoes and balsamic glaze as well as lavosh bark.

The savoury panna cotta had a gentle wobble.

It complemented the roast butternut pumpkin salad, sprinkled with crispy quinoa, pomegranate seeds and fried chickpeas as well as baby spinach and cherry tomatoes.

A wholesome butternut pumpkin salad.

Topped off with a shared taste of four desserts in the grand finale platter, it was a gratifying meal.

It featured a deliciously indulgent chocolate and hazelnut fondant, perfectly glazed creme brulee, creamy tiramisu and pineapple pavlova topped with strawberry slices and berries.

The grand finale dessert plate featured chocolate and hazelnut fondant, crème brulee, tiramisu and pavlova.

The lunch menu included a variety of other tempting vegetarian dishes, such as beetroot and smoked labne salad with cherry tomatoes, quinoa crisp, chives and balsamic dressing.

It also featured bruschetta with avocado, roma tomato, Spanish onion, garlic oil, basil and parmesan.

The a la carte menu included a vegetarian main of orecchiette pasta with red pepper ajvar, pea puree, broad beans, asparagus, parmesan and truffle oil.

The choice of sides included a mac and cheese dish with rigatoni, charred cauliflower, Monterey Jack cheese, parmesan, truffle and panko.

It also offered a grain salad with pumpkin, Harissa yoghurt, black barley, tomato and hummus, or grilled wombok with hazelnuts, fried shallots, pink sauce and garlic oil.

The roasted cauliflower comes with tahini, yoghurt, almonds, parsley, lemon and olive oil, and there were also Greek and garden salad options.

Several of the dishes could suit vegans as well, if requested without the cheese or yogurt, and the kitchen also catered for dietary needs such as gluten free.

This reporter joined guests at a media lunch hosted by Meat & Wine Co.