Dig in to no-meat tucker at this plant-based cafe

With everything from curries to croissant waffles, this plant-based cafe in Fortitude Valley is shaking up expectations on what it means to not eat meat.

“That was really good,” my meat-obsessed friend says, polishing off breakfast at recently opened Fortitude Valley eatery Little Digs.

“Yeah, not bad for a vegan cafe, hey?” I reply.

“What? There’s no way that was vegan!” he says, eyes wide in disbelief, unaware I’d brought him to a plant-based venue.

Little Digs opened in April in the home of the once popular Mister Fitz ice creamery, a waffle cone toss from Wickham St. The brainchild of Gifty Langkapinth, Sam Berge and chef Prince Khamkaew, it delivers a whimsical hideaway for non-meat eaters – bright and cheery with olive green VJ walls dressed with bright abstract artworks, exposed bulb lights and quirky, retro paraphernalia. It’s the type of venue that would be right at home in Brisbane’s West End rather than an industrial part of the Valley, but perhaps it’s the unexpected location that is part of the charm.

The interior at Little Digs in Fortitude Valley. Picture: Tara Croser.

A coffee machine greets guests as soon as they walk in the door, and the brews are crafted with great skill delivering hard-to-find creaminess and richness using plant-based milks and Fonzie Abbott beans.

There is also an array of vegan-friendly smoothies, juices, sodas, teas, iced drinks and lattes that diners can grab and go with one of the venue’s takeaway salads displayed on the counter. But to not dine in would be to miss out on chef Khamkaew’s Thai-leaning, creative way of celebrating veg in all its forms.

The menu runs from burritos packed with barbecued jackfruit to a yellow curry with mock chicken, and lighter bites like mushroom “scallops” and five-spice spring rolls.

The Tempting Tempeh at new cafe Little Digs in Fortitude Valley. Picture: Tara Croser.

Meals are delivered as they are ready and the Tempting Tempeh ($18.90) hits the table first. It features a starfish of the sliced fermented soybean cake spread across a salad of cucumber, avocado, capsicum, peas, leaves, cherry tomatoes, cashews and corn in a citrusy dressing laced with chilli that builds heat with each bite. The tempeh, which can often be dry and bland, is flavoured with cajun spices and retains its moisture delivering a tasty protein hit to the vibrant, colourful vegetable bowl. Delicious!

Meanwhile the Croffle ($17.90) takes a vegan croissant and stuffs it inside a waffle iron to create a ridged disc of crispy edges and soft pockets that will leave you scratching your head as to how they made it so buttery without the use of actual butter. Crowned with two types of dairy-free ice cream, caramelised banana, shaved coconut, strawberries and berry coulis, it’s a dish to please sweet tooths – vegan or not.

The Croffle at new cafe Little Digs in Fortitude Valley. Picture: Tara Croser.

Service is friendly and obliging with staff offering to create a bespoke drink for my friend, and meals arriving at lightning speed – though the cafe was rather quiet during our visit.

Veganism is one of the fastest growing food trends in Australia and with cafes such as Little Digs delivering plant-based dishes that can fool even the most hardcore of carnivores, no doubt this meat-free way of eating will be here to stay.

LITTLE DIGS

15 Little St,
Fortitude Valley

3076 5436

littledigs.square.site

Open Mon-Fri 7am-3pm

THE VERDICT (scores out of 5)

Food 3.5

Ambience 4

Service 3.5

Value 4

Overall 4