Smith & Deli is the second iteration of Shannon Martinez’s plant-based cafe and deli. It sits right next to her pioneering plant-based diner, Smith & Daughters.

The centrepiece here is the American-made cafeteria-style station – a long, wraparound counter with a purpose-built induction cooktop, stocked with assorted enamel pots filled with “turkey” pot pie, roast “beef” with all the trimmings, French dip, Sri Lankan vegetable curry and more. Just grab a tray, shuffle along and be served whatever you like.

In the morning, you’ll find all the makings of a vegan big brekkie. There might be breakfast sausages, tofu scramble, hash browns, roasted tomatoes and more. Or build your own continental breakfast with fruit salad, yoghurt parfaits and breakfast muffins.

Over at the cold section, expect offerings including a Greek salad spinoff with watermelon or souped-up grain salads. Plus, daily desserts ranging from single-serve trifles and Ferrero Rocher brownies, to slices of cherry-crumble pie.

Tap wine and beer are backed up by a Strangelove soda machine with rotating seasonal flavours.

Beyond the cafeteria, there’s a retail area with plant-based pantry items, produce from Northside Fruit & Veg, and bread and baked goods from To Be Frank and GF Desserts.

The all-vegan deli and carvery stocks Martinez’s house-made cold-cuts, sausages, cheeses and take-home meals (think vegan spanakopita). Plus, made-to-order sandwiches including “chicken”-salad sangas, “meatball” subs and American-style Reubens alongside a few old favourites.

Elsewhere, a marble display case on the back counter is lined with an array of vegan sweets. Sizeable vanilla slices, pistachio-glazed doughnuts, red velvet cookies, almond croissants and dark-chocolate tahini cookies are just some of the options you might find.