What goes around comes around, including Full Circle Vegetarian Restaurant impressive menu. Open in early December, this Crows Nest vegetarian restaurant serves nutritious vegetarian cuisine that looks more Japanese than Chinese in presentation and décor.

No expense has been spared in its refurbishment, from the damask table-cloths and napkins, fine cutlery and glass-ware, through to soft diffuse lighting and state-of-the-art restrooms. Managed by Tom Li and Sally Fung, this stylish vegetarian restaurant has already put itself firmly on the map for vegetarians of all persuasions. Buddhists with strict diets can choose specially marked meals on the menu and those with sensitive digestive system will enjoy Chef Peter Wong’s minimalist use of oil and no MSG. With the accent of nutrition, taste and presentation at Full Circle Vegetarian Restaurant, there’s still the opportunity to kick up your heels with the broad selection of wines, spirits and liquors on offer.

Both vegetarians, my friend and I were treated to a medley of Full Circle’s offerings. The Sichuan vegetable in bird’s nest, featuring vegetables, tofu and macadamia nuts set on a base of deep fried potato was divine. Deep fried king mushroom with taro offered an unusual texture but still enjoy-able while the sweet and sour vegetarian “pork” was very tasty. Full Circle Vegetarian Restaurant has a comprehensive Vegetarian menu, a colour picture menu to help choose dishes, and four function rooms that seat 10 to 60 people. Source: Mosman Daily

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