Frequently Asked Questions Q: How do I make a booking? A: Groups under 6 persons will be seated on a first come basis. Bookings for groups exceeding 6 people can be made by ringing the restaurant. (02-9519 5330) Q: What's the distinction between vegetarian and vegan? A: As an overivew, a vegetarian diet encompasses no meat but can consist of eggs, dairy and other animal products which can be harvested without harming the animal. It usually stems from the philosophy of no killing. A vegan diet is a more specialised diet which eliminates all meat PLUS all animal products including eggs, dairy, honey, items processed using animal products such as bone char. At a basic level, the philosophy of a vegan diet is one in which no animals are 'taken advantage of' in producing our foodstuffs. The vegan philosophy extends beyond just diet into a way of living eliminating animal products and animal-harming products from all parts of human life eg no leather shoes, evironmentally friendly detergents etc. Q: Why does your restaurants choose to have no onion or garlic on the menu? A: In "Vegetarian Recipies", five spicy scented vegetables are not used.They are onions, garlic, leek, spring-onions and chives. These pungentvegetables contain enzymes which harm our body, mind and spirit. For more information see our factsheet Q: Where can I buy your food? A: Our Green Gourmet Restaurant & Vegan's Choice Grocery are the only places that you can find all our products. Other stockists include: Wholefoods House Waterloo & Woollahra, Maloneys Coogee & Surry Hills, Red Ginger (Byron Bay), Radical Grocery (Melb), Metal Tiger (Noosaville, QLD). Please contact us on (0400 350 063 or 0405 030 555) if you're interested to become a distributor of our fine vegetarian fare. |
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