AS unexpected as it might be, there’s a 150-year-old vegan in Sydney.

For the health benefits, for the fresh produce, for the taste — they couldn’t say no.

The East Sydney Hotel, standing tall in the heart of Woolloomooloo since the 1800s, has gone vegan, introducing a menu full of meat and dairy free options after 90 years of traditional fare.

Under the hand of chef and long-time vegan Sini Kiialainen, the East Sydney Hotel now offers “approachable” vegan food.

Ms Kiialainen said she first transitioned to vegetarianism and then veganism because she “couldn’t ignore the truth anymore”, pointing to the holy trinity of veganism — environmental impact, animals rights and the health benefits — as her tipping points.

media_camera Deep fried mac & cheese with bush tomato chutney, pulled jackfruit burger with slaw, aioli, hot sauce and chips; and hot dog with fresh tomato salsa, guacamole and chips. Picture: John Appleyard

But the decision had an impact on her ability to find venues which catered to her.

“I felt like when I went vegetarian I found it hard to eat out, but when I became a vegan it was almost impossible,” Ms Kiialainen said.

So when she joined the East Sydney Hotel, she slowly “tried to sneak” in vegetarian and vegan dishes onto the menu.

The small change became so popular that “running my own vegan bistro seemed like the right thing to do,” Ms Kiialainen said.

media_camera Curried cauliflower with toasted macadamias, rocket and cardamon cashew cream. Picture: John Appleyard

“It’s a little bit selfish of course because the cafe is for vegans but I wanted to show non-vegans how well you can eat this way, it’s not just about being healthy and boring, it’s versatile and fresh,” she said.

While the menu marks a change for the venue, commonly known as the ‘last country pub’ in the CBD, the reaction has been pretty overwhelming.

Tops pick are the beefless cheeseburger, made with matchmeat and a special seasoning, the snake bean and mock duck stir-fry, and of course the deep fried mac and cheese made with a cashew-based sauce and served with bush tomato.

media_camera Deep fried mac & cheese with bush tomato chutney. Picture: John Appleyard

“It’s good for everyone, it’s not just special food for vegans. The whole point is that it’s for anyone,” Ms Kiialainen said.

“Just give it a go — I think people are going to be very surprised at how normal and tasty it is,” she said.

Details: eastsydneyhotel.com