Australian restaurants are heeding customer calls for tasty vegetarian menu options according to a recent survey of food service businesses.

Of those surveyed, 56% said they were cooking up more plant-based options than they did a few years ago and nearly a third said more than 30% of their main dishes were vegetarian.

The survey, conducted by Restaurant and Catering Australia, in collaboration with National Vegetarian Week, aimed to gauge the extent of vegetarian and healthy options on menus and whether this had increased in recent years.

Respondents said that food like pumpkin and spinach lasagne and vegetarian korma were winning customers over, with three quarters of restaurant and café owners surveyed saying their patrons were ordering more vegetarian meals than they used to.

The survey also found that chefs felt confident preparing vegetarian meals, with nine in 10 saying they devised recipes for vegetarian options themselves.

“The type of food available in Australian restaurants is constantly evolving as consumers' taste preferences and focus on health priorities change.

"This survey shows that businesses in the industry are responding to the diverse needs of the community,” said Restaurant & Catering Australia CEO, John Hart.