1800 g white gourd


1/2 cup orange juice
1/4 cup lemon juice
80 g pineapple
1/4 tsp black pepper corn
1/2 tsp salt
6 g garlic
8 g koi
2 tsp maple syrup
60 ml kombu dashi


350 g sweet potato
20 g ginger
90 g onion
5 g garlic
3/4 tsp salt
1/8 tsp chipotle chill power
2 tsp lemon juice
1/2 cup extra virgin olive oil
1 cup stock
2 bay leaves


50 g cilantro
25 g kale leaves
150 g filtered water
25 g Irish moss paste


50 ml brine of house-made kimchi
50ml extra virgin olive oil
pinch of sunflower seed lecithin


pineapple slices
diced onion
diced pineapple
Murray River salt flakes
chipotle chill powder
toasted Atlantic dulse seaweed



At Plants, we strive to use organic, local and seasonal ingredients to create our diverse menu selections by incorporating an abundance of flavours from across the globe.

Here we have a midsummer special dish featuring the in-season humble white gourd. Ceviche, a Peruvian dish consists of raw fish cured with lemon and spiced with chili, onions & cilantro. We have created a plant-based ceviche with organic white gourd, dehydrated for a crunchy texture then cured with koji, lemon, kombu & maple. Served with confit sweet potato purée, avocado, cilantro purée, pineapples, onions, kimchi-infused oil, chili and toasted Atlantic dulse seaweed.


For the semi-dehydrated white gourd, clean and cut the white gourd into 6mm-thickness, half-moon slices. Dehydrate them at 45°C for 2 hours until it’s pliable.

Meanwhile, prepare the marinade. Blend all the marinade ingredients in a high-speed blender until it’s well-combined. In a shallow pan, arrange the semi-dried white gourd in a single layer then pour in the marinade. Gently massage them and leave it in the fridge to absorb the flavours overnight.

For the sweet potato purée, cook all the ingredients in the pressure cooker for 20 minutes until the it is fully cooked. When it’s cool enough to handle, pick out the bay leaves and blend the mixture in a high-speed blender until it’s very smooth.

For the cilantro purée, first, prepare the ice bath. Blend the cilantro, kale leaves and filtered water in a high-speed blender from slow speed until the leaves are roughly chopped. Add the Irish moss paste then blend it at high speed for about 30 seconds. The purée should be smooth, not warm and still green in color. Quickly place them in the ice bath.

For the kimchi-infused oil, whisk all the ingredients in the bowl until it’s well-combined.

For assembling, place the sweet potato purée in the center of the plate. Follow with cilantro purée, pineapple slices, marinades white gourd and avocado. Drizzle with kimchi-infused oil and garnish with diced onion and pineapple on top of the white gourd. Lastly, sprinkle with Murray River salt flakes, chipotle chill powder, and toasted Atlantic dulse seaweed.



Celebrates local
Celebrates local
Features more veg
Features more veg