Smith & Daughters

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Smith & Daughters

Smith & Daughters is big on flavour & good times... it also happens to be fully plant-based. Martinez has created a truly beautiful space to enjoy great food.
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Smith & Daughters is the commitment to bring the world delicious food. Shannon Martinez, award-winning, former head chef of Sweet Water Inn, South, and The Gasometer among others, is proud to bring you Smith & Daughters. All without a single animal product on site. Truly plant-based, natural and organic when possible.

17/07/2026

A firm favourite amongst the team for this wintery season, our meatballs with polenta and pecorino are hearty and comforting for when it’s a bit chilly outside.

📸: Jo/e

07/07/2026

Behind the Pass vol.3!

Join Jo and Eline as they talk you through two staples here at Smith & Daughters, labneh and the cloudy lemonade.

For those who’ve joined us anytime over the last year, you’ll have seen one version or another of our labneh, a naturally fermented soft cheese. Utilising the whey, a kitchen by-product, the bar is able to make a stunningly textural non-alc and close the gap on waste.

📸: Harrison Moss

30/06/2026

Getting ready for our one-off dinner tomorrow with the fine folks VNTLPR | Adelaide Hills Wine

Wines stocked, food preparing.

Tickets are still available at the link in our bio, with some spaces being saved for walk-ins on the day.

📸: Jo/e

26/06/2026

Ahead of our takeover with VNTLPR | Adelaide Hills Wine next Wednesday 1st, we thought we’d tease some of what’s to come on our one-off set menu.

And what’s that? Something fun to be announced on the night? Book a ticket for a first proper look 👀

Chorizo Empanada, Chimichurri / Black Label GRRZAH 2024

Scallops, Beurre Blanc, Caviar / ODEON Riesling 2012

Morcilla, White Beans, Pil Pil Sauce / Black Label NEONOIR 2025 + Cellar Exclusive Nebbiolo 2024

Tickets available via link in bio. See you there

📸: Jo/e

23/06/2026

A tasty lil treat available this menu, Bitterbollen.

Another Dutch classic from our resident Dutch chef Eline! Meaty ragout is breaded and fried, then served with honey mustard and a creamy aioli.

Available on our à la carte menu and also featuring on our Vinteloper set menu next Wednesday.

📸: Jo/e

18/06/2026

It’s a takeover!

Join us for our first winemaker dinner of the year, with the phenomenal VNTLPR | Adelaide Hills Wine on Wednesday 1st July

We’ve been working with Vinteloper since day one of S&D, so it’s a very exciting night for us. David Bowley and Pete Siganto of Vinteloper will be with us on the night, pouring and yapping about all things wine, while Shannon Martinez will be running the kitchen for a one-off 5-course dinner of S&D classics alongside some new dishes for one night only. We might even finish with a little surprise 👀

The night will be split into two seatings, with one seating for larger tables. If you wish to book for larger groups or are having any issues, please reach out to us via DMs or email at [email protected]

Tickets available at the link in our bio or via our story. See you there

17/06/2026

PAELLA

First introduced last season as Arròs negre, black paella, it’s stayed on our menu with a refresh. Saffron paella cooked fresh to order with a base of sofrito, then topped with heirloom brassicas marinated in lemon dressing.

📸: Jo/e

11/06/2026

Our sharing plates go great alongside our larger mains, but they’re also fantastic in their own right! These two in particular are great for bringing some freshness to even the coldest Autumn day.

Pink fur potatoes, herb vinaigrette, pickled shallots

Grilled broccolini, ajo blanco, almond gremolata

📸: Jo/e

09/06/2026

Our Catalan custard has had an upgrade! Still made in the same method as Shan spoke about in our first Behind the Pass episode, we’ve added rhubarb compote and a little fresh lemon balm.

Super creamy with rich Catalan spices, topped with a burnt sugar tuile.

📸: .jox

05/06/2026

Behind the Pass vol.2!

Take a pew while Head Chef Inma shows you how to make our seasonal paella. Our Summer menu version was a play on a fishy black paella, while the one on our menu currently is a classic saffron paella served with heirloom brassicas in a refreshing lemon dressing.

Don’t let the socarrat go to waste!

30/05/2026

With new food comes new drinks, including our Old Fashioned.

A blend of Straight Rye and Black Ruby for a high spice base with plenty of rich chocolate notes, supported by Vetiver Gris and whey caramel.

We make a ton of ricotta between Daughters and with whey being a natural by-product. When cooked down with some sugar you get this rich, biscuit-y caramel with a ton of complexity and depth. It made absolute sense to have it as the backbone for a new autumnal cocktail

26/05/2026

With the change of season comes a change of menu!

Already live, our new menu focuses on comfort classics like this chicken schnitzel with caper butter and braised red cabbage.

The menu is available on our website if you fancy a peak, or swing by the restaurant for a first hand experience

Address

107 Cambridge Street
Collingwood, VIC
3066

Website

http://www.smithanddaughters.com/

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