Smith and Daughters goes vegan

mjd 20140315 smith and daughters opening_0023

We can feel you mourning your cheese and pulled pork already, but stay with us on this one. Smith and Daughters have opened its doors, and we’re suggesting you go.

On Brunswick Street, this newbie is from Shannon Martinez, former head chef of The Sweetwater Inn, South and The Gasometer Hotel, and Mo Wyse, brains behind the original Collingwood People’s Market. Vegans are they? No. The surprising fact we bring you is that one of these lovely ladies indeed eats meat. What does that mean? Well folks, it means that the food is good enough for vegans and die-hard steak fans alike.

The building that sets the scene is a stunning brick building handing out closer to Gertrude Street than Alexandra parade. Framed pictures line one whole wall creating a puzzle-like effect, while exposed stonewalls take care of the rest.

The menu, as we’ve discussed, is a completely vegan plant-based menu. Unlike your standard vegan offering, Smith & Daughters has a Latin vibe to it, creating animal-free paella, croquettes, ceviche, and chorizo. They also hope to create and sell their own cheeses and sauces in the not-too-distant future.

Drinks see a range of margaritas from classic to Jalapeno, cucumber, and coriander, cocktails like Sangria and Pina Coladas, and a wine and beer list that is kept on the smaller side of things. Negra Modelo beers from Mexico sit along side a bottle of Louis Roesderer.

Go with an open mind. Trust us.

Smith & Daughters
175 Brunswick Street, Fitzroy

About the author

Yoga teacher, writer, blogger, and marketing whiz – it’s safe to say Amy Collins is a busy little lady. Her idea of a stellar evening is yoga class followed by a glass of wine. Her favourite quote: “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”


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