• Tues-Sun 9:30am-9:30pm

$$ - $$$

  • Takes Reservations

Fulfilling your daily fruit and vegetable requirements has just become a lot easier thanks to Fina’s Vegetarian restaurant.

The vegan and vegetarian restaurants in Richmond and Fitzroy artfully combine Australian produce with authentic Vietnamese flavours, presenting delicious dishes that are also really good for you.

Opening their Richmond outpost in 2011 and Fitzroy in 2015, Steven and Christine Nguyen named their cafe after their two children, Fiona and Natalie. The duo sought
to provide healthy meals to Melburnians,

There are oodles of noodles, with options such as the signature bun hue chay – a vegan spicy noodle – made with a special broth that’s cooked for more than 10 hours and filled with thick vermicelli noodles, Vietnamese spices, herbs, mushrooms, paper tofu and mock beef. Likewise, the pho chay is a steaming bowl of vegan goodness, with a special broth, mushrooms, tofu, mock beef, Vietnamese spices and herbs, served with a side dish of fresh sprouts, Vietnamese basil, fresh chilli, lemon and chilli and hoisin sauce.

If you’re passing by on a hot day, reach for something cooling, such as Fina’s Vegan combining their culinary heritage with their home in Melbourne. Running on the philosophy that vegetarian and vegan food is the future for people in Australia, Steven and Christine hope to propel this movement, while also taking joy in seeing others enjoying their food.

‘Forget about a plane fare: for fantastic and healthy Vietnamese food, Fina’s has you covered.’

Located in the heart of Little Vietnam on bustling Brunswick Street, both Fina restaurants are decked out with wooden tables, authentic statues and wallpaper depicting traditional images from Vietnam. Red walls and traditional lanterns also help to transport you right back to the heart of the country.

The simple décor allows the food to shine. Following the principles of fresh, healthy and filling, the kitchen takes care to source sustainable ingredients.

Dishes can be vegetarian, vegan, gluten free and onion and garlic free, while absolutely everything on the menu has no added MSG.

There are oodles of noodles, with options such as the signature bun hue chay – a vegan spicy noodle – made with a special broth that’s cooked for more than 10 hours and filled with thick vermicelli noodles, Vietnamese spices, herbs, mushrooms, paper tofu and mock beef. Likewise, the pho chay is a steaming bowl of vegan goodness, with a special broth, mushrooms, tofu, mock beef, Vietnamese spices and herbs, served with a side dish of fresh sprouts, Vietnamese basil, fresh chilli, lemon and chilli and hoisin sauce.

If you’re passing by on a hot day, reach for something cooling, such as Fina’s Vegan Salad with fresh cabbage, apple, celery, carrot, cucumber, mock ham, rice cake, coriander, peanuts and a special house- made sauce. Come the winter months, try the stuffed tofu, filled with faux prawn, wood ear fungus, vermicelli noodles, peppers, tomatoes, coriander and steamed rice, or Fina’s vegan pancakes, made with rice flour, turmeric, vegan bacon, mushrooms, tofu, fresh sprouts, carrot, Vietnamese salad and mint.

Bring along a significant other to share Fina’s mushroom hot pot, served with a mound of greens and several different types of mushrooms. Elements include vegan noodles; special soup; vegan fish balls; king, oyster, shitake and enoki mushrooms; carrot, fresh chilli and chrysanthemum salad.

Forget about a plane fare: for fantastic and healthy Vietnamese food, Fina’s has you covered. With two venues to choose from, the Nguyen family is making sure every Melburnian gets their greens.

Locate Fina’s Vegetarian Restaurant

268 Victoria St, Richmond. Locations also at 339 Brunswick St, Fitzroy.


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