A restaurant called Patsy's promotes vegetarian renditions of traditional northern Mediterranean cuisine. The atmosphere inside Patsy's, a two-story Art Deco structure from the 1920s of a remote roundabout on the outskirts of the city, is very different on each floor. With stained glass arches, oak paneling, blue-green wallpaper with hand-painted geometric motifs, and antique sideboards, the upstairs have a classic appeal. With terrazzo tables and a glass-framed bar downstairs, it feels like a Mediterranean beach bar. If your dinner reservation is at 6 o'clock, arrive ten minutes early to take advantage of half-price happy hour cocktails with names like "My Vegan Friend" and "Gwyneth's Daughter", or order a local or imported wine—the majority of which are vegan and all of which come from vineyards that practice sustainable farming.

Patsy's menu may need some searching and hesitant finger-pointing when your waitstaff arrives if you're not familiar with regional European cuisine. Unsurprisingly, the cuisine draws inspiration from France, Italy, Spain, and Greece. Each dish created by chef Dallas Reilly is inspired by a drop from a list of northern Mediterranean wine regions that wine director Sebastian Zotti has painstakingly put together. The Corsican chestnut flatbread is more like a tiny crêpe; it is stuffed to the gills with fresh mustard leaves and, thanks to the crushed hazelnuts and tiny wedges of mandarin, effectively blurs the line between savory and sweet. Patsy's pâté aux champignons are one of those potent meat-like meals that has nevertheless been met with startlingly similar vegetarian incarnations. The salty, garlicky pâté, as any good one should be, is a pleasure with the thinly sliced, crisp baked croutons. It is similar to onion mushroom soup in a buttery mousse-like texture.

Detailed Information:
Address: 213 Franklin St, Melbourne
Phone number: 03 9328 7667
Website: https://www.patsys.com.au/

Instagram: https://www.instagram.com/patsys_melbourne/

The first vegan pizzeria in Melbourne that demonstrates the feasibility of making mouthwatering pepperoni from plants is Red Sparrow Pizza. The problem with vegan cheese is that it is frequently awful. Animal-free dairy products, with the exception of a few brands, are frequently insipid clumps of play dough. What a treat it would be to grab a piece of Margherita pizza straight from the wood-fired oven and bite into a dollar-sized dollop of creamy white fior di latte on top of a tart, slightly sweet San Marzano tomato sauce. The crust has just the correct amount of chew, is thin, and is faintly burned.

Here at Red Sparrow Pizza, this dream has become a reality. The 32-seat Collingwood cantina is crowded with couples, friends, families, and cyclists picking up takeout on their way home from work months after it first opened. Everyone is choosing their food slowly and methodically. The centerpiece of the tiny establishment is an Italian wood-fired oven made of white bricks that are surrounded by glossy black tiles. The area is warmly illuminated by the glow of the oven and the red neon sparrow on the exposed brick wall. This warmth is reflected in the vivacious personnel. No carnivore could possibly refuse this pizza, which is presented in a cozy setting.

Detailed Information:

Address:

• 406 Smith St, Collingwood VIC, Melbourne - 03 94171454
• 260 Chapel St, Prahran VIC, Melbourne - 03 9533 8490

Website: www.redsparrowpizza.com

Facebook: https://www.facebook.com/redsparrowpizza

Neko Neko is a cozy little restaurant that serves pescatarian and vegan homestyle Japanese food. It is located at the city end of Smith Street. By omitting dairy and red meat and replacing them with a variety of cooked, raw, pickled, and whole-grain veggies, chefs transform meals that would typically leave you feeling nauseous into healthier but no less satisfying midweek dinners. The little room at Neko Neko, a popular hangout for both local hipsters and distant vegetarians, is nearly always full. It's popular for quiet dates and a secure location for lone diners to sip natural wine from a window seat.

Vegan Japanese curry, which arrives in a boat-shaped vessel where the coast of chewy purple rice meets the deep, earthy stew, satisfies winter appetites. Instead of being as spicy as its south Asian cousins, Japanese curry is produced by reducing root vegetables like onion and carrot into a curry powder roux that turns somewhat sweet and starchy. Couples of potato and bean croquettes wrapped in panko and topped with tangy coriander and bulldog sauce. A variety of vegetables, from a bright floret of blanched cauliflower to a tangle of pickled daikon ribbons, offset the real carb fest. The vegan ramens from Neko Neko have a nice depth of flavor thanks to the chili tofu and a light soy broth. Moreover, Teishoku, a delicate set dinner consisting of a modest main course and eight deftly paired side dishes, is the major attraction at Neko Neko. Let's try them if you have a chance to visit here!

Detailed Information:

Address: 83 Smith St, Melbourne
Phone number: 03 9415 6026
Facebook: www.facebook.com/pg/nekonekojapanesekitchen

Near Luna Park is a café called Matcha Mylkbar that is located below a residential building. The light-filled, industrial setting is appropriate for a vegan, health-conscious café, with an abundance of lush vegetation snaking through wire grating. Bright-eyed and lean young customers drink beetroot lattes, their conversation mingling with the noise of the smoothie blenders to create a frequently unsettling roar. You are able to receive a wiz kale leaf that resembles a liquefied green crayon is perfect for gentle sipping because it is sweet with mango and strawberry and savory with kale and matcha. Here, it is a bestseller.

The menu features foods with a healthy focus that doesn't sacrifice variety or originality. There are large tomato, avocado, and egg breakfasts as well as vegan salad bowls, cereal, and even a soy chicken burger with sweet potato chips and a vibrantly green bun. An interesting vegan poached "egg" is served on gluten-free toast along with a heaping helping of gorgeous heirloom tomatoes, pudgy almond fetta, and a healthy slick of spicy avocado. You can pierce the white of this agar-agar (algae jelly) object to release a flowing, sunny sweet potato pseudo-yolk. It is the nutritional equivalent of the actual thing and is tasty and texturally interesting.

Detailed Information:

Address: 72 Acland St, St Kilda, Melbourne

Phone number: 03 9534 1111

Website: www.matchamylkbar.com

Trippy Taco isn't a new restaurant, but since it just moved to larger quarters on Gertrude Street, the lines have gotten as crazy long as their mascot lizard's eyes. The corn tortilla tacos you order here, amidst the retro orange tiles and bamboo benches from the 1970s, are jam-packed with grilled or chili-seasoned tofu or black beans, thick slices of avocado, mozzarella cheese, and fresh tomato salsa.

It is not surprising that this restaurant is bandanna-deep with grateful eco-warriors because owner Simon Fischer ensures that every burrito and taquito (crisp corn tortilla cigars wrapped in cheese, guacamole, and salsa) is vegetarian, vegan, or gluten-free. This restaurant is worth a look in thanks to its sunny outside benches, chili powder fries, and live music on the weekends. It's a straightforward combination of chilled fresh lime juice, Cointreau, and tequila that is served straight up in a short salt-rimmed tumbler. Trippy Tacos is a beloved institution and a great time.

Detailed Information:

Address: 234 Gertrude St, Fitzroy, Melbourne
Phone number: 03 9415 7711
Website: www.trippytaco.com.au

Facebook: https://www.facebook.com/trippy.taco/

While a tidal wave of new restaurants has inundated the inner city, providing contemporary takes on, insert exotic cuisine here, Brunswick East continues to be a stronghold of straightforward, honest dining. The new Italian restaurant Stone Mill 347, which serves made-to-order gnocchi and kisses for the ladies, is located just past Albion Street. Teta Mona, a boho-chic all-day eatery run by brothers Antoine and Bechara Taouk, serves straightforward Lebanese food with lots of pickles and no fuss. While summer continues to blaze, this is a good place to be. The menu is brimming with freshness, and there is a sizable, shaded courtyard out back.

There is a good mention of vegans in this. Falafel is soft, aromatic pucks cooked with a green and yellow split pea foundation for a sweeter twist on the typical chickpea dish, and green beans are liberally sluiced in a jammy reduction of olive oil, chili, and garlic. Visitors particularly enjoy the soft, cumin-flavored platter of fried cauliflower and eggplant served cold for dipping in a rich tahini sauce. They also presented a strong case for sobriety. Fresh mint, ice, and pineapple or pomegranate juice are blended together to create a homemade slushie. In addition, they substitute agave nectar, chia seeds, and coconut oil for butter and sugar while making their pastry treat, yet it still manages to strike the ideal balance of crispness, chewiness, and nutty crunch.

Detailed Information:
Address: 100a Lygon St, Brunswick East, Melbourne
Phone number: 03 9380 6680
Facebook: www.facebook.com/tetamona

One of Melbourne's top vegetarian restaurants, Shakahari, has operated in its current location for 15 years and is also one of the city's oldest. The current restaurant was once a house that was converted, and it is decorated with Indian art (Shakahari is Hindi for vegetarians). The space is large, airy, and most importantly, clean. The restaurant also offers tables in the front garden. The kind and passionate staff here are a major plus.

The food here combines elements from Western, Chinese, Indian, Thai, and Japanese cuisine. Let's try their distinctive avocado-and-red capsicum tempura served in an emerald-colored coriander sauce, or the "scent of green papaya"—a shredded papaya salad with cashews, fried tofu, and thin seaweed strips or "avocado dream". Seasonal subtle adjustments are made to the menu, and helpful notations such as V for vegan, ND for non-dairy, or GF for gluten-free are placed next to each item. The lengthy wine selection has the additional positive effect of featuring many organic and vegan vintages. Last but not least, you can try some dessert.

Detailed Information:
Address:

• 201–203 Faraday St, Carlton, Melbourne - 03 9347 3848
• 225 Clarendon Street - 03 9682 2207

Website: https://www.shakaharivegetarian.com.au/

Facebook: https://www.facebook.com/profile.php?id=100063475905786

This Sichuan restaurant is a hit with the South Johnston mob, fashionistas, and bean lovers. Shu Liu's first dining experience has been at this ultra-glitzy modern-Sichuan restaurant. Louis Ghost Chairs, those transparent chairs that appear to have been stolen from Barbie's playhouse, are piled up in the front window, and red LED lights trace a path around the concrete walls, bouncing off sculptures made of coat hangers, abandoned Bunning's shelves, storage cages, and industrial chains. You get the impression that you are dining at a club.

Although his domestic cooking method makes him less likely to use excessive amounts of fat, Liu stays true to his Sichuan heritage here. You could It costs $8 and is the cheapest aperitif in town when served straight from the Capi bottle with one of those super-straws used in bubble tea. A third of the menu is vegan-friendly. Both a hot pot of silken tofu swimming in a nuclear Sichuan pepper sauce and crunchy tiny daikon rolls growing a forest of enoki mushrooms, chives, and smoked tofu, balanced by salty soy, are just delicious no matter which way you sway. For a novice in the hospitality industry, Liu has designed the most unique venue and food this part of town has ever seen.

Detailed Information:

Address: 147 Johnston St, Collingwood, Melbourne

Phone number: 03 9090 7878

Website: www.shurestaurant.com

Facebook: https://www.facebook.com/eatatshu

There isn't even a restaurant in Highett, which is known for being a peaceful beachside neighborhood. However, as the inner city continues to grow, the bayside location's milk bars and bargain shops have been replaced by eateries and coffee shops that are well worth the 30-minute train ride. And on Melbourne's suburban bayside, Typhoon- the best vegetarian pho was discovered. With bar stools arranged around the open kitchen, bamboo walls, and modern South East Asian art, the original Art Deco establishment has been given a Hanoi-chic interior makeover. The eatery gives vegetarians and vegans much more than a meager veggie stir fry and serves North Vietnamese street food that is based on family recipes.

Start with the traditional cold tofu and vermicelli rice paper rolls or the chewy mushroom and veggie deep-fried spring rolls, both of which come with fish-sauce-free dipping sauce. Visitors are prepared to give up the potato version after tasting these twice-fried cornflour-battered morsels with a super-crunchy outside and velvety interior. They also come with a big serving of spicy lime aioli (vegan options are also available). But in reality, this place is all about the enormous bowls of pho. Hanoi-born head chef Thai Nguyen prepares his special family-recipe broths daily for the pho and vegetarian pho, and he will be the first to admit that his meat-free soup is an unqualified hit.

Detailed Information:
Address: 288 - 292 Highett Rd, Highett, Melbourne
Phone number: 03 9998 7415
Website: hawkertyphoon.com.au

Facebook: https://www.facebook.com/hawker3190

Smith & Daughters in Fitzroy appears to be a classic rock 'n' roll pub, but the neon cross sign on the wall informs you that you are actually there to "eat vegan". Smith & Daughters was founded in 2014 by Martinez and Mo Wyse. They started with a menu that had a Latin influence but switched to an Italian one in May in an effort to disprove the idea that vegan food lacks flavor. The restaurant's unique selling point is that although the pasta dish refers to ingredients like bacon or cheese, it is produced from plants and retains the same flavor. It sounds interesting and worthwhile to try.

The soy milk is used in place of dairy milk to create the creamy, somewhat sweet ricotta that is spread on the pizza fritter. Thick bucatini noodles are made spicy with lots of Kampot pepper and sticky with fermented black garlic, delivering a potent umami hit despite the non-dairy cheese. Martinez also flexibly changes the ragu's components, employing a classic recipe but switching out the oxtail with dried, shredded, and compressed mushrooms. In this dish, you can definitely taste the mushrooms, broth-dense flavor, and silky texture by adding vegan butter, which gives the dish a meat-like gloss, and carrot and celery, which add sweetness.

Detailed Information:

Address: 107 Cambridge St, Collingwood, Melbourne

Phone number: 03 9123 1712

Website: www.smithanddaughters.com

Instagram: https://www.instagram.com/smithanddaughters/