PhilosophyAug 2026
Plants as the Foundation
Every dish begins with whole vegetables, grains and legumes — nutrient-dense ingredients chosen for flavour first, wellness second.
Wellbeing
Health&Nutrition.
Thoughtful, plant-forward eating rooted in seasonal ingredients, balanced nourishment and the pleasure of the table.
IngredientsJul 2026
The Power of Seasonal Eating
Menus built around what is ripe now carry more vitamins, deeper colour and a lighter environmental footprint.
BalanceJul 2026
Macro-Balanced, Michelin-Plated
Protein, fibre and healthy fats find equilibrium on every plate — no compromise between indulgence and nourishment.
KitchenJun 2026
Zero-Deep-Fry Cooking
We roast, steam, ferment and sear. Oil is a finishing touch, never the main cooking medium.
WellnessJun 2026
Fermentation for Gut Health
House-made pickles, cultured cashew creams and aged miso bring living cultures into the dining experience.
DessertMay 2026
Naturally Sweetened Endings
Desserts rely on dates, maple and coconut sugar — refined sugar is kept to an absolute minimum.
HydrationMay 2026
Cold-Pressed Juices & Tonics
Slow-pressed greens, roots and citrus served fresh daily — no concentrates, no shortcuts.
SourcingApr 2026
Local Farms, Transparent Provenance
Produce sourced within 100 kilometres means fewer food miles and produce harvested at peak nutrition.
PeopleApr 2026
Chef's Picks for Clean Energy
Our executive chef shares the five plant-based staples that power long service nights and early mornings.
MindfulMar 2026
The Calorie of Attention
We believe how you eat matters as much as what you eat — calm plating, slower pacing, full presence.
AllergensMar 2026
Dietary Accommodations
Gluten-free, nut-free and soy-aware options are woven into the menu, not treated as afterthoughts.
TechniqueFeb 2026
Smoke, Char & Natural Umami
Live fire and slow roasting unlock savoury depth without relying on artificial flavour enhancers.
KidsFeb 2026
Little Diners, Big Nutrition
Our family menu introduces young palates to vegetables through colour, crunch and gentle seasoning.
CraftJan 2026
Portion as a Practice
Generous but considered portions let guests leave satisfied yet energised, not weighed down.
EventsJan 2026
Wellness-Focused Gatherings
Private menus can be designed around detox, athletic training or mindful-eating objectives.
LifestyleDec 2025
A Year of Eating More Plants
Reflections from guests who made 100Plus a weekly ritual — and the changes they noticed.