A Fitzroy institution redefining plant-based dining with bold flavour and rock ’n’ roll spirit.

Smith & Daughters: Punk Meets Produce

When Smith & Daughters first opened on Brunswick Street, it wasn’t here to play nice. Chef Shannon Martinez flipped Melbourne’s vegan scene on its head, proving that meat-free didn’t have to mean mild. The space, dark and electric, hums with energy — equal parts restaurant and rebellion. Exposed brick, loud music, and the smell of garlic and spice set the tone for food that’s alive with confidence.

It’s not trying to imitate meat, it’s celebrating plants with swagger. The result is a dining experience that’s equal parts attitude and artistry.

The Food: Big Flavour, No Compromise

Forget bland salads or token tofu. Smith & Daughters leans into indulgence — rich Spanish-style tapas, smoky empanadas, buttery polenta and perfectly charred vegetables that taste like they’ve lived a life. Every dish is layered with depth and intention, proof that vegan dining can be just as decadent as any steakhouse in town. The menu shifts seasonally but never loses its punch, with bold sauces and textures that could win over any skeptic.

Martinez’s craft isn’t about converting carnivores — it’s about setting a new standard for what good food should be, full stop.

The Experience: A Cult Favourite for a Reason

Service is sharp but warm, the soundtrack unapologetic. The drinks list leans toward the unexpected, from natural wines to cocktails with attitude. Whether you’re plant-based or not, Smith & Daughters delivers a dining experience that hits the senses first and the conscience second.

This isn’t vegan food trying to prove a point — it’s simply great food, cooked by people who give a damn. And that’s what keeps Melbourne coming back.