A girlie night out, it’s Saturday and a group of us long-term friends are sitting at this buzzing vegan eatery like we’re out of Sex and the City. Only it’s not the early 2000 with tutu fashion and flat hair. It’s 2019 and vegan food is fast becoming a thing.
The first time I went to Smith and Daughters, I loved it. I loved the strong flavours, I loved the rich mushroom dish, I loved that it was vegan. I had not been here for years. The mushrooms of my memories are no longer on the menu, and instead is a full suite of Italian yumminess.
We were sharing (allowing us to all taste more) and started with the shredded Caesar. This was a salad of radicchio, cavolo nero, pickled celery, parmesan, all shredded and mixed with a creamy anchovy dressing. It kind of freaks me out to order ‘anchovy dressing’, so let’s just say it was dressing created from nature to convert anchovy eaters into plant eaters. It was served cold, tangy and yum.
The polenta chickpeas was a fave for everyone. It was soft, smooth polenta with garlic chickpeas. Add garlic to any legume and it turns delicious. This was no exception.
The potato pave was layers of potato, crisp on the edges and served with a dairy free parmesan veluté and seaweed caviar (you get the impression the menu is worded to satisfy the non-vegan eaters and convert them, yes, vegan food can actually taste good). These were very tasty and served in cubes.
For the larger plates, we had not realised that both dishes we ordered were pasta. This was unclear and we believed we were ordering mushrooms and non-meat meat balls.
The pasta was fresh. The meatballs were served in a flavoursome tomato, thick lengths of fresh pasta and basil.
The cloud mushrooms were also with pasta and more tangy in flavour.
Coming to this place, I would recommend you share. Us vegos are rarely spoilt for choice, so when we are we can’t help but want to try everything. Book in advance as this place fills up.
The first time I went to Smith and Daughters, I loved it. I loved the strong flavours, I loved the rich mushroom dish, I loved that it was vegan. I had not been here for years. The mushrooms of my memories are no longer on the menu, and instead is a full suite of Italian yumminess.
We were sharing (allowing us to all taste more) and started with the shredded Caesar. This was a salad of radicchio, cavolo nero, pickled celery, parmesan, all shredded and mixed with a creamy anchovy dressing. It kind of freaks me out to order ‘anchovy dressing’, so let’s just say it was dressing created from nature to convert anchovy eaters into plant eaters. It was served cold, tangy and yum.
The polenta chickpeas was a fave for everyone. It was soft, smooth polenta with garlic chickpeas. Add garlic to any legume and it turns delicious. This was no exception.
The potato pave was layers of potato, crisp on the edges and served with a dairy free parmesan veluté and seaweed caviar (you get the impression the menu is worded to satisfy the non-vegan eaters and convert them, yes, vegan food can actually taste good). These were very tasty and served in cubes.
For the larger plates, we had not realised that both dishes we ordered were pasta. This was unclear and we believed we were ordering mushrooms and non-meat meat balls.
The pasta was fresh. The meatballs were served in a flavoursome tomato, thick lengths of fresh pasta and basil.
The cloud mushrooms were also with pasta and more tangy in flavour.
Coming to this place, I would recommend you share. Us vegos are rarely spoilt for choice, so when we are we can’t help but want to try everything. Book in advance as this place fills up.
Smith and Daughters
175 Brunswick Street
Fitzroy 3065
03 9939 3293
Opening hours:
Weekdays, 6:00pm to Late
Saturday, 10:00am to late
Sunday, 10:00am to 3:00pm