Like Christmas, Easter lunch can be a disappointing time for the vegan in the group. Hosts often forget to cater for you or your allocated meal is a leafy side salad.

Not so at Salem. The suburban vegan hotspot is hosting a Southern American-style cook-up on Easter Sunday. For $30 you’ll get a plate of buffalo fried “chicken”, Korean-style sticky “ribs”, jalapeño mac’n’cheese, pickle slaw and sweet-potato mash and gravy. You choose your level of heat – mild, medium or spicy. Wash it down with a bourbon iced tea (boozy or alcohol-free).

Since opening in October the Ascot Park diner has drawn crowds – of vegans, vegos and meat-eaters alike – from all over the city for its inspired and flavour-packed plant-based menu. Ingredients are made from scratch in-house with local and organic produce whenever possible.

This is slow cooking served fast – the seitan (a tofu alternative made from wheat gluten) ribs take 48 hours to develop. “I smoke things, too, which isn’t something you see a lot of with vegan food,” owner Sass Williams told Broadsheet last year. “It’s why I’m always here, but it’s worth it. I just love the science of it.”

Salem Sunday BBQ Plate Day is on Sunday April 1 from 11am to 4pm. Tickets are $30 per person. Email sass@salem.cafe to book a seat.

Salem Cafe
2/647 Marion Road, Ascot Park
0403 518 360

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