I had wanted to dine at Shannon Martinez’s Lona Misa in Melbourne for a long time. I’ve admired her tasty plant-based food for years. I’ve previously enjoyed dining at Smith & Daughters and visiting Smith & Deli, so Lona Misa was always on my list.
Lona Misa was recognised as one of Melbourne’s top plant-based Latin-inspired restaurants and was awarded the One Hat by the Good Food Guide in 2023, 2024 and 2025. Sadly, it has now closed after five years, with Shannon stepping away in December 2025. I dined there on 19th December — the final month of her hatted restaurant — and I feel incredibly grateful I made it in time.
The ambience and decor are so beautiful. I also love the clever play on words between “Mona Lisa” and “Lona Misa”. So creative!
The Tasting Menu
We chose the $ 85-per-person tasting menu, and it was generous from beginning to end. Often tasting menus can feel small and leave you slightly hungry. This was absolutely not the case. We were completely satisfied — and very full!
Appetisers
Roasted Poblano & Parmesan Croquetas
The meal began with croquetas. Deep-fried food never fails, does it? They were packed with flavour from vegan parmesan and served with a generous amount of ancho alioli. The sauce was creamy, smoky and incredibly moreish. In fact, throughout the evening, I kept noticing how strong the sauces were. They weren’t just side elements — they elevated everything.
Roasted Poblano & Parmesan Croquetas
Crispy Bechamel Croquetas with poblano peppers and vegan parmesan cheese served with house aioli
Barbacoa Tostada
At one point we accidentally received the wrong menu, and I found myself wondering about a “meaty” textured dish I was eating. Was it mock meat? Mushroom? When the correct menu arrived — mystery solved — it was mushroom! You may know I’m not a big fan of mock meats. I prefer natural ingredients and textures. The mushroom was juicy, savoury and beautifully cooked. I loved it.
Barbacoa Tostada
Braised mushroom, avocado cream, fermented pineapple guajillo and ancho chilli salsa
Roasted Okra
There was a very generous okra dish, which made me very happy. I love okra. My husband is not a fan, so I got to enjoy extra. Lucky me! It was saucy, nourishing and full of flavour — a beautiful reminder that vegetables can absolutely shine.
Roasted Okra
Charcoal grilled okra, served over celeriac and cashews crema
Anticuchos & The Star of the Night: Ají Amarillo
One of the highlights was the anticuchos-style skewer. Traditionally, anticuchos are South American grilled skewers, and this plant-based version was soft and surprisingly juicy.
But if I had to choose the most favourite element of the entire tasting menu, it would not even be a dish. It would be the Ají Amarillo sauce. Ají Amarillo is a yellow chilli pepper commonly used in Peruvian cuisine. It has a fruity flavour with gentle heat and adds vibrant depth to dishes. This sauce was absolutely addictive — bright, layered and perfectly balanced. I could have poured it over everything on the table.
Antichuchos
Mutton skewers roasted over coals with papas al aji amarillo
Mains
Patatas Bravas
The Patatas Bravas, a potato dish, had quite a bit of spice but was very satisfying.
Patatas Bravas
Golden fried potato with salsa brava and aioli
Albondigas
There was also a meatball dish, which was probably my least favourite (again, mock meat isn’t really my thing). Interestingly, my husband — who also usually dislikes mock meats — enjoyed it very much and even finished some of mine! The bread reminded me of a Spanish tostada with fresh tomato — simple and comforting.
Albondigas
Roasted meatballs, almond sugo sauce served with green peas side of focaccia and pan tomato dressing
Green Salad
The green salad was surprisingly large — broccolini and kale topped generously with fried shallots. Even my veggie-hating husband managed to eat a big portion thanks to those crispy shallots. It’s amazing what good flavour can do.
Green Salad
Mixed Greens served with mustard and miso dressing, fried shallots and lemon oil
The mains were definitely substantial and a little “carby,” but they were hearty and comforting rather than heavy.
Dessert
An alternating dessert selection curated by the pastry chef — a sweet surprise to finish.
Vegan Tres Leches Cake
Dessert was something completely new for me — a vegan Tres Leches cake. Tres Leches means “three milks,” traditionally a sponge cake soaked in evaporated milk, condensed milk and cream. This plant-based version, topped with cinnamon, was incredibly moist yet surprisingly light.
I imagine the traditional version would be quite rich, but using plant-based milk made it feel lighter while still beautifully indulgent.
Vegan Tres Leches Cake
Warm Stuffed Donut
We also enjoyed a warm donut coated in cinnamon sugar with quince jam — and warm donuts always feel special.
Donut coated in cinnamon sugar with quince jam
A Bittersweet Goodbye
I am so glad I managed to dine there at the very last minute.
At the same time, it is always sad when another high-quality vegan restaurant closes. Lona Misa was located at 234 Toorak Rd, South Yarra VIC 3141, and although it is now permanently closed, its impact on Melbourne’s plant-based dining scene will be remembered.
The good news is that you can still enjoy Shannon Martinez’s incredible food at her other venues.
You can dine on bold, plant-based dishes at Smith & Daughters
https://www.smithanddaughters.com/
Address: 1107 Cambridge St, Collingwood VIC 3066
(They are now open for dinner from Tuesday to Saturday.)
It is also always a joy to grab high-quality vegan goodies from Smith & Deli
Address: 107 Cambridge St, Collingwood VIC 3066
So while Lona Misa may have closed its doors, you can still experience the creativity, flavour and passion that Shannon brings to plant-based cuisine in Melbourne. ?
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