Yes you heard it right, raw food is currently trending and is increasingly popular among health and fitness enthusiasts.

Located in the heart of Fremantle along High Street, is The Raw Kitchen. One step into The Raw Kitchen and you will find yourself in an original 1920s warehouse with an ethos on healthy, sustainable living. The Raw Kitchen is not only home to the popular plant-based restaurant but is also a home to a lifestyle store, yoga and studio space. A few weekends back, my Tough Mudder training group and I decided to hold  a surprise birthday dinner at The Raw Kitchen for a very special person for dinner.

We started off with a Roasted Beetroot dip and House made Hommus with cold-smoked almonds, black and white sesame, micro herbs and bread ($16) and Rubi-lou wedges ($14). The beetroot dip and hommus complements the bread well with its fresh flavours. The Rubi-lou wedges consists of paprika, fennel and caraway seasoned hand-cut potatoes with raw cashew macadamia aioli, sumac and thyme. It was so tasty together with the creamy raw cashew macadamia aioli. Wished that I could have more!

 Roasted Beetroot dip and House made Hommus ($16)

Bread

Rubi-lou wedges with raw cashew macadamia aioli, sumac and thyme

I had the Live zucchini pasta with tomato pasta sauce, avocado, mushroom, kalamata olives, basil, parmesan & cracked black pepper  ($23). This was my first time having zucchini pasta and I thought that this was a very interesting dish which also didn’t take me long to get used to it. When it first arrived, I couldn’t even tell that it was a zucchini pasta because it looks like normal pasta! The zucchini pasta was fresh, moist and delicious with a nice hint of flavour from the olives.

Live Zucchini Pasta

A few others on the table had the Yellow coconut curry with margaret river tempeh, broccoli, sweet potato, sugar snap peas, crispy shallots, lime, fresh chilli & coriander with a side of quinoa ($25) and Lentil dahl with mint oil, sesame seeds and shaved green apple ($20). I only had a taste test of the yellow coconut curry and it was very fragrant with a hint of spicy-ness to it. The curry was not too thick or watery and it was full of flavour. I didn’t think that quinoa can actually blend well with the yellow coconut curry, but it sure did!

Yellow coconut curry with quinoa

Lentil dahl with mint oil, sesame seeds and shaved green apple

As this was my first time having raw food and dining at The Raw Kitchen, I actually enjoyed the raw food experience and this has definitely opened up my eyes more on raw food and healthy eating. However, I must say that it does feel good to eat clean once in a while. Will definitely be back to try their cakes and to-die-for smoothies too! 🙂

Mel’s Rating : mmmm (excellent)