Paisano & Daughters Bring Us Plant-Based Dining
Flora sits next door to recently opened, Mister Grotto—with head chef Jude Hughes at the helm bringing creativity and depth to each of the incredible vegetarian dishes on the menu.
The warm, inviting space is styled with modern vintage touches—from buttery yellow tones to timber accents, creating a cosy yet polished atmosphere perfect for any time of day.
Breakfast (or brunch!) at Flora—overnight oat and amaranth porridge with mango, passionfruit, house yoghurt and fig leaf honey.
‘Seasonality is everything when creating a menu. A radish or carrot grown with care and picked on the day of delivery is an entirely different product compared to one that has been freighted across the country, losing its freshness, flavour and integrity along the way,’ says Flora head chef, Jude Hughes.
“Unlike simply garnishing a piece of protein, crafting a vegetable-forward dish demands thought, technique and a deep understanding of flavour.”
Flora burger—house milk bun, chickpea walnut pattie, cheese, lettuce, tomato and tartare sauce.
Flora-tine bar—puffed rice, pumpkin, dried fruit and dark chocolate.
On the Flora menu: roast tomato and bullhorn pepper gazpacho, sheep yoghurt and figs, with cheese and rosemary bikini.
Australia Street, in Sydney’s Newtown, is becoming quite the place to visit. Thanks to Paisano & Daughters, there is now a pocket of must-visit dining destinations, all sitting side-by-side—including Continental Deli, Mister Grotto, and the latest addition, Flora.
With head chef Jude Hughes (ex Three Blue Ducks and The Summertown Aristologist) at the helm, Flora is an all-day vegetarian restaurant with a day menu for breakfast and lunch for those who prefer to walk in, and a dinner seating, for which you can plan ahead and book.
Inside, the modern-vintage interior has a Parisian vibe, with classic touches including warm timber panelled walls, accents of buttercup-yellow, booth seating along one side and bar seating on the opposite.
The plant-based dishes at Flora showcase techniques such as fermentation, cheese-making and crafting house-made vinegars, all designed to bring creativity and depth the plate. With a focus on cooking over a wood fire and working with locally sourced ingredients, the menu is equally innovative and nourishing.
‘Building strong relationships with local growers and farmers is so important for us,’ shares Jude, ‘A common misconception about vegetarian cuisine is that it’s cheap and easy to prepare, but in reality, vegetables often require more processing and attention to bring out their best. Unlike simply garnishing a piece of protein, crafting a vegetable-forward dish demands thought, technique and a deep understanding of flavour.’
Sustainability and seasonality is a major part behind the creation of the dishes, ‘A radish or carrot grown with care and picked on the day of delivery is an entirely different product compared to one that has been freighted across the country, losing its freshness, flavour and integrity along the way,’ Jude says.
For Jude, a must-try dish from the current menu is the grilled mushrooms with confit garlic, yolk and mushroom garum. ‘It’s a perfect example of how simple, well-sourced ingredients can create something deeply flavourful. The mushrooms, grown just down the road in St Peters, are at their peak, and their natural umami is amplified by careful preparation. This dish isn’t about complexity—it’s about showcasing the quality of the produce and allowing the ingredients to do the heavy lifting.’
FLORA
Open seven days a week
206 Australia Street, Newtown NSW
Book here