Caruso's Italian restaurant at Gymea is joining a host of other eateries, which are creating vegan food in a bid to meet the growing demand and social awareness.
Owner Rocky Pitarelli said a new menu, with more meat-free options, will be launched on July 30.
"The menu highlights our love of seasonal produce and is an example of where we think the future of food needs to head - more vegetables, less meat; more cooking from scratch, less waste; more connection, less food miles, the environmental challenges facing our world today, drawing attention to the fragility of nature - plant, animal and mineral," he said.
"In the four months it has taken me to write this menu I have learnt that my Italian heritage is the perfect base for veganism.
"I have a love affair with tomatoes, beans, vegetables in most Italian dishes the meat is in most cases an accompaniment to the dish and we always have a vegetable component or salad to every meal."
Mr Pitarelli said the menu included plant-based twists on regular Italian favourites such as:
- Salt and Pepper Calamari
- Calamari made from a Japanese root vegetable called konjac, masculan salad, diced tomato and garlic, chips and basil Served with vegan Aioli and lemon.
- A large pizza range of meat free pizzas as well as a soy meat and protein based products an extensive pasta range and creative and innovative vegan dishes that will be able to be enjoyed by the shire vegan community.
- Creative vegan desserts like a vegan sticky date with a whisky caramel, Nutella doughnuts using vegan Nutella and all-time favourite smore pizza with house made vegan marshmallows.
"The menu launches on July 30 and we would like to encourage our shire vegan family to join us in the celebration of veganism," Mr Pitarelli said.