Green Man’s Arms: Carlton’s plant-based pub

The Green Man’s Arms in Carlton is a standout in Melbourne’s pub scene, offering more than just a fully plant-based menu – it’s a warm, inclusive space where everyone feels welcome.

Grant Turvey, who took over the pub around two-and-a-half years ago, shares how his personal journey shaped the Green Man’s Arms’ plant-based direction.

“I’ve got a couple of other hospitality businesses around the area, another pub and a cafe and a restaurant. But before COVID, I started moving towards a more plant-based approach,” he said.

The Green Man’s Arms was originally founded by Fred Whitlock and Alison White around eight years ago.

For Grant, adopting the plant-based approach was a natural next step.

After I came on board, we went completely plant-based – no more eggs or cheese or milk. We did that in March last year.

While embracing a fully plant-based ethos, the Green Man’s Arms remains a spot for all kinds of visitors.

“It’s a good place to come if you want a beer or to watch football or to have something that maybe resembles a steak and your dad’s still happy when you drag him down there for dinner,” Grant said.

The pub’s cosy, Art Deco-inspired space seats around 100 guests and boasts a low staff turnover – a testament to the positive, inclusive culture fostered by its team.

The menu features inventive highlights like mushroom “calamari”, a mushroom “steak”, Beyond Meat burgers with a smoky Wagyu flavour, and a vegan parma.

“If you just want to come and have a traditional parma with some burnt cheese on it, we’ve got that vibe for you too,” Grant said.

Since taking the reins, Grant has leaned into the pub’s lively sports culture, regularly screening footy and other major matches that energise the space and draw in a passionate crowd.

“The Matildas [World Cup] final was one of the best nights we’ve had. It was just so electric in there,” he said.

Head chef Johnny Ly has guided the kitchen for nearly six years, steering through the challenges of the COVID era.

Johnny’s background in healthy, gluten-free cafes inspired his creative take on plant-based cooking.

The kitchen carefully caters to a range of dietary needs, including gluten intolerance and onion and garlic allergies.

“We get people coming here who are plant-based and also onion and garlic-free, and they can eat most of the dishes on the menu,” Johnny told Inner City News.

For Johnny, menu development is an ongoing and creative process.

“I definitely go through waves of dishes I want to try and make. A lot of them are seasonal changes,” he said.

One standout recent dish is a pressed mushroom “short rib” paired with parsnip purée, seared baby leeks, and a coffee jus – inspired by a fine dining dish from Johnny’s past.

Drawing from his Vietnamese and Cambodian heritage alongside French cooking techniques, Johnny crafts a diverse and exciting menu.

“I love the fact that Grant allows me to have creative freedom with the menu,” he said.

A crowd favourite is the gluten-free vegan parma.

“It’s definitely a winner for us because a lot of people come here who are coeliac and they appreciate the effort,” Johnny said.

“With an open kitchen, you’re able to see people get their food and hear them say, ‘Oh, that looks amazing’ and take photos – it’s very rewarding.”

With its blend of plant-based innovation, community spirit, and inclusive pub culture, Green Man’s Arms is a place where everyone can feel at home. •