Julie Mitsios cares deeply about raw, vegan, organic food. Through her organisation Conscious Choice, she promotes the movement via seminars, retreats and catering. At Earth to Table, the chef practises what she preaches.

When Mitsios can replace something with a gluten-free, vegetable-based alternative, she does. Otherwise, she just won’t use it. At breakfast, that means pressed and dehydrated figs and walnut “toast”; and coconut “bacon” in the BLT.

Lunch swaps pasta for noodle-like strings of zucchini with a creamy cashew-nut sauce; and traditional pizza bases for almond-meal versions. There are also falafel, salads and a shepherd’s pie made with 10 types of vegies. If you somehow haven’t maxed out your RDI of nutrients with the food, opt for a smoothie or fresh juice.

But what really sets Earth to Table apart from other raw-vegan cafes is Mitsios’ raw cakes. Gluten-, dairy- and refined sugar–free, they include everything from banana cream pie and lemon meringue cake to cheesecakes with flavours such as Jaffa, raspberry, chocolate and chai.

When you’re done eating at the communal dining table or in the paved garden area, head for the pantry section. It’s packed with hemp seeds, cacao nibs, goji berries and other take-home goods.

Updated: September 24th, 2018

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