When Fitz + Potts initially opened its doors, owner Cassie Potts had a vision to create an ethical business model that supported small Australian producers. Being vegan for most of her life, another part of her dream was to imbue her cruelty-free ethics into the venue’s menu – but this wish was compromised due to her partner at the time being a meat-eater. After running the business solo for the past 11 months, Cassie decided to transition Fitz + Potts into something that could align more with the ideals she lives her life by – so she’s ditched all animal products completely. With the upcoming opening of her (totally vegan) Murwillumbah project, it seemed like the logical next step to make sure both venues shared a clear synergy.

From a practical standpoint, the switch to a fully plant-based menu hasn’t been overly tricky for Fitz + Potts. Around 80 per cent of the existing food on offer was already vegan, with regulars flocking to enjoy the likes of vegan ‘chicken’, wasabi mash and coriander aioli bao, vegan ‘cheese’ boards and the famous vegan jaffles. The popularity of these dishes amongst the general public (vegan or not) was a reassuring boost to Cassie that she could provide a delicious dining experience while keeping things in line with her own ethics.

Keen to try some tasty plant-based eats? Head to the Stumble Guide for Fitz + Potts’ opening hours and location details.

Image credit: Grant Dawson