Queen of the South

Queen of the South has recently released a new vegan menu, and it’s plant-based fine dining at its best. The Prahran bar and Mexican eatery updated menu was spearheaded by head chef Malcolm Williams, and the focus is to use fresh ingredients for a new take on the restaurant’s old favourites.

Delicately balanced flavours, colours and plenty of spice make each dish a hit. There’s a collection of small bites on the menu, as well as larger plates. Order a selection and share with a friend or two, you’ll want to try more than one. The mini tostadas use clever layering of ingredients such as Mexican kimchi, pickled cactus, and crispy faux duck on top of crunchy toasted corn bases. Chilli lovers should try the potato fondant: a beautifully presented mixture of white and green ingredients with plenty of grilled peppers included. A star of the larger plates is baked pumpkin, accompanied by agave-sweetened roast almonds and coconut. It’s clear this new vegan menu has been cleverly constructed, with much thought put into balancing the fresh and interesting flavours.

Vegans aren’t left out of the bar area either, with a selection of ten cocktails, five wines and plenty of bottled beers. The rhubarb and raspberry pisco sour, made with chickpea water instead of egg white, is a stand out. The extensive tequila list is impressive, ask the knowledgeable bar staff for their recommendations.

Mexican lovers have a new way to dine in Prahran, Queen of the South delivers their vegan menu with class.

Queen of the South 
201 High Street, Prahran
Open Wednesday to Sunday, 5pm to late
queenofthesouth.com.au/