Five Iconic Plant Food Restaurants Defining Melbourne’s Dining Ethos in 2025

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Melbourne’s vegan food scene in 2025? It’s not a trend. It’s the table. As more diners ditch the steak and chase the umami high of truffle, tamale, and woodfired cauliflower, a handful of iconic plant food restaurants are shaping the city’s culinary DNA, one daring, dairy-free dish at a time.

Source: PFN Ai Archives - Woodfired Cauliflower looking over the Yarra River.

Let’s be clear - Melbourne’s no longer just playing at plant-based. It’s in it, boots and all. The city that once lived for laneway espresso and medium-rare porterhouse is now flexing its green muscle with a lineup of plant-based joints giving traditional fine dining a run for its ethically-sourced money.

Source: Various - Top Left -Smith & Daughters, Lona Misa, Funghi e Tartufo,, Red Sparrow Pizza, Ballards,

Smith & Daughters in Fitzroy is still a banger. Shannon Martinez’s Mediterranean reboot has gone full smoke and fire, slinging dishes with depth, drama, and a total disregard for meat. It’s not just “good for vegan”, it’s just dam good. Full stop. Pull up to the chef’s table for a multisensory tour starting with marinated eggplant and ends with a bottle of low-intervention Syrah you’ll be dreaming about for weeks.

Down in South Yarra, Lona Misa is serving rebellion on a plate. Co-led by punk chef Santiago Ospina, it’s all about Latin heat with a plant-based beat - think smoky tamales, bloodless ‘morcilla’ and a cauliflower charred within an inch of its cruciferous life. It’s wild. It’s elegant. And yes, the cocktails slap.

Funghi e Tartufo, hidden off Hardware Lane, in the city, is where you go when Nonna goes vegan. Their truffle risotto has won over carnivores and critics alike - proof mushrooms still rule the umami throne. Italian with a conscience? Melbourne’s here for it.

And let’s not forget Red Sparrow Pizza, holding strong in Collingwood with its chewy sourdough bases and dairy-free decadence. There’s no compromise, just crispy edges, molten ‘mozzarella’, and toppings that won’t wreck the planet.

Finally, word on the street is Ballard’s in Thornbury has become the city’s quiet achiever. No hype, no fuss, but just seriously good plant food pub classics, wines to match, and a beer garden keeping locals loyal.

Verdict?

Melbourne’s plant-based scene in 2025 isn’t just flourishing - it’s dominant. These kitchens aren’t asking for permission. They’re claiming space, feeding the future, and turning meatless into Michelin-grade. One cauliflower steak at a time.

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