Smith + Daughters
Vegan restaurant · Collingwood ·
Plant-based Mediterranean-inspired fare with creative mock meats
Plant-based Mediterranean-inspired fare with creative mock meats
"Chef-owner Shannon Martinez was making faux meat delicious long before it was Impossible or Beyond. Her trendy restaurant and deli are now neighbors, forming a mega vegan hub in Collingwood. Smith & Daughters’ menu is Mediterranean, a nod to Martinez’s Spanish heritage, with dishes like mushroom arancini, “morcilla” in cherry jus and “crema Catalana.” Next door, the deli (complete with a canteen and grocery store) slings mock-meatball subs and cinnamon doughnuts." - Audrey Bourget
"Chef Shannon Martinez dreamed up Smith & Daughters in 2014 as an antidote to the virtuous vegan fare she found elsewhere in Melbourne. Her zesty, calorific Latin-American menu was an instant smash, and her recent turn towards Italian cuisine has been similarly acclaimed—even by devoted carnivores. Located in Melbourne's boho inner north, Smith & Daughters draws a mostly local crowd who seem to have adopted the place as their de facto living room. Quiet nights are a rarity, but the vibe remains respectful. The best dishes here are the unashamedly vegan ones, such as pillowy gnocchi with broccoli-rabe pesto and earthy baked eggplant with complex cashew cheese." - Dan F. Stapleton
"Melbourne fine-dining mainstay The vibe Celebratory The drinks Buzzy cocktails and beer with street cred The food Hearty Italian The crowd Tattoos and tiaras" - Dan F. Stapleton
"Housed in a little bluestone building on Brunswick Street, this popular vegan restaurant pairs a casual, beer-friendly vibe and laid-back service with highly inventive plant-based cooking by co‑founder and executive chef Shannon Martinez. What began as Mexican tapas has expanded into Italian-inspired dishes that convincingly mimic meat and dairy: examples include hearty pasta in a dark-red “beef” ragu made from mushrooms, a “chicken” piccata with lemon and capers that many find indistinguishable from the original, and an impeccable “beef” carpaccio served with figs and a crunchy “fried parmesan.”" - Tim Gray
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