Plant Food and Wine

Plant Food and Wine is an innovative vegan restaurant in Venice Beach and the flagship from celebrity chef Matthew Kenney, a raw food guru and James Beard Award nominee.

The ethos here is serving upscale vegan cuisine showcasing the best, seasonal produce from Southern California alongside a wine list of organic and biodynamic varietals.

The kitchen is headed up by Scott Winegard, whose team creates a market-driven menu that flows with the seasons. While a nine-course tasting menu is available at $75 a head, the main menu is divided into snacks, cheese, sharing plates, main courses and desserts but all of the menu lends itself to sharing.

There is also a whole section of vegan cheeses, all made in-house from cashew and macadamia nut cream, which is fermented and then flavoured with things like mixed herbs, white truffle or peppercorns and aged between 36 hours and three months.

Ideal For

Health-conscious foodies

Favourite Table

Outside on the patio complete with herb garden, olive trees and string lights.

Signature Dishes

Try the mushroom pâté served with pickles, mustard and sour dough toast; blistered avocado, Valencia orange, pomegranate, cranberry and watercress salad; butternut squash and chanterelle ravioli with almond ricotta and toasted pumpkin seeds; and cacio e pepe black pepper sunflower cream, spicy greens and spaghetti squash.


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