THERE’S vegetarian, vegan … and now there’s ve-glam.

It’s the up-market take on anti-animal eating, the gold treatment for clean greens — and it’s right up the ever fashionable Coast’s alley.

No longer just for the hippies but the hip, vegetarian dining has been undergoing a transformation.

From fine dining to a la carte options, ve-glam is going gangbusters on the Goldie.

media_camera Greenhouse Canteen and Bar’s Natalie Evans (in black top) with staff members Phoebe Venz and Charlie Evans. Photo: Kit Wise

It’s a trend that some of the city’s top green outlets have recognised, branching out with new upscale plant-based eateries.

Broadbeach vegetarian venue Cardamom Pod is set to launch it's a la carte option at Southport’s the Brickworks in late March, while Kirra favourite Greenhouse Factory’s urban outlet Greenhouse Canteen is opening its doors with a series of gourmet pop-ups, including a three-course Valentine’s dinner.

Cardamom Pod owner Sean Pinnell says five-star vegetarian is already a trend in the US and Europe, and now the Gold Coast is getting a taste.

“You don’t need to wear hemp clothing to be in to this food,” says Sean.

“This isn’t that sort of mushy vegan food, it’s beautifully presented with a sophisticated palate in a glamorous setting.

“We want to create a place that people come because it’s great food, not just because it’s vegetarian.

media_camera The Cardamon Pod’s baked pumpkin, fetta and avocado salad with goji berries and baby spinach and basil dressing. Photo: Adam Head

“We’re pushing the idea of plant-based clean eating as our theme. It’s next-level vegetarian.”

Sean says the fitout will complement the food — a modern beach feel, with plenty of clean indigo blues, whites and wood.

“It’s a sort of LA feel to it, which suits the menu,” he says.

“We’re still finetuning our dishes but it will be a modern Australian theme.

“The whole idea of this started when we began our a la carte breakfasts at the Broadbeach cafe.

“People really loved the made-to-order menu and we realised this was a gap that could be filled.”

It’s a gap that’s closing with Miami’s Greenhouse Canteen set to open its doors — if only temporarily — for the first time this weekend.

media_camera Natalie Evans.

Owner Natalie Evans says, while the venue will open permanently shortly after, they’re trialling the eatery with a romantic pop-up.

“We’re doing two seatings, bookings only, at 6.30pm and 8.30pm,” she says.

“The menu will be really five-star. We’re serving Valentine’s beetroot gnocchi with dehydrated olive dust — it’s very pink, very romantic.

“This will be followed by almond and smoked feta stuffed zucchini flowers — so everyone gets flowers on Valentines. But these ones are even better because you can eat them.

“Dessert will be lava cake, which really needs no explanation.”

Natalie says, while the menu is different from what’s planned for Greenhouse Canteen, it will be a good dress rehearsal for the venue.

Once opened, the eatery is aiming for a masterchef mashup of junk food created from healthy ingredients presented in a street food, share plate style.

Natalie says both whole food and American-style junk food are the two prevailing trends on the Gold Coast, so it was a natural progression to combine them.

“Clean eating is here to stay. These venues, whether it's a la carte made-to-order or funky street foods, show that vegetarian is so beyond what people traditionally expected,” says Natalie.

“I think in general the Gold Coast has just become such a foodie destination that whatever you are delivering, the expectation is higher.

“No matter your theme, it has to be high quality. Creating that out of clean plant-based food just makes it that much more exciting and new.”

Sean agrees, saying Cardamom Pod Brickworks will only be using the freshest, best produce available.

“I know it sounds like such a cliche, but you can totally taste the difference when you’re using the best products,” he says.

“That’s what elevates good food to great, whether you’re talking steak or clean vegan plates.”