Theo&Co. Pizzeria Vegan Lunch Party

You asked, we listened.

For the first time since opening, Theo&Co. Pizzeria will be holding an exclusive vegan party. Finally, a three course buffet feast catered entirely for the vegan community. An event which includes private use of Theo&Co. Leederville and an opportunity to meet, communicate and enjoy the presence of other vegan lovers, all in the absence of mindless omnivores.

Held on Saturday 4th February 2017 between 12pm-2pm, Theo has mindfully created a customised all you can eat vegan menu which includes entree, main, dessert and two beverages (choice of either vegan cocktails/mocktails/ginger beer).

Ticket sales limited.

Menu:

Entree

Garlic Bread: Freshly in-house baked bread with a sprinkle of sesame seeds & sea salt flakes with a smooth garlic vegan butter spread.

Cashew and Pumpkin Salad: Dressed lettuce topped with oven baked pumpkin, tahini, cashews and parsley.

Main

Punkarella: Stone baked Neapolitan style margherita. Baked on a stone base to produce a softer, light crust and topped with San Marzano tomato sauce, crispy basil and fresh soy cheese.

Bloody Beetroots: Fresh spinach leaves tossed in garlic with a layer of soy cheese and finished with dollops of beetroot, tahini, vegan greek yoghurt, pine nuts and parsley.

Farmers Market: Chia seeds are rolled into the pizza base then topped with soy cheese, fire roasted red capsicum, grilled zucchini, garlic baked pumpkin and finished with beetroot, dollops of vegan greek yoghurt and parsley.

Mrs. Potatohead: Created by famous vegan instagrammer, Andrea Brown, the Mrs. Potatohead will be making a re-appearance to Theo's for this event and includes soy cheese, blue potato, red potato and sweet potato which is layered over a rich red capsicum sauce and finished with a balsamic glaze.

Dessert

Custom Royal: Royal gala apples semi caramelized in a light, vegan vanilla custard, topped with toffee dust, a drizzle of caramel sauce, icing sugar and a touch of fairy floss.

Magic Dirt: Chocolate soil is tossed over a rich chocolate sponge, topped with an in-house made strawberry and sour cherry jam, whipped soy cream and dusted with icing sugar. Prepare to get your shovel out and dig in.