When making a list of Brisbane’s best plant-based eateries, Dicki’s would likely sit near the top. The family-owned business, operated by Zulueta siblings Justine, Lexi, Choy and Diana, has become a popular meeting point for fans of nourishing nosh – so much so that seating is at a premium nearly every weekend. In good news for the plant-based populace of Brisbane’s northside, Dicki’s opened a new location in Ascot in December 2021 on the corner of Racecourse Road and Lancaster Road. This expansion – located in the site formerly home to Meltz Gourmet Pizza Bar – is larger than its Brunswick Street sibling and is touted as Dicki’s headquarters for all of its baking and ingredients production. Dicki’s Ascot is also brighter and sunnier than its New Farm sibling, with an estimated seating capacity of 65 spread across a light an airy interior (which boasts sage tones and brass textures) and shaded footpath spaces. Breakfast options like tofu scramble with pesto and zucchini ribbons, spiced vegan mince on Turkish bread and waffles segues into all-day options like breakfast burritos, sticky ‘duck’ toasties with slaw, build-your-own baos and smoky jackfruit tostadas. On Friday and Saturday nights Dicki’s opens for dinner and drinks, offering spiced ‘mince’ cigars, mushroom arancini balls, eggplant parmigiana, jalapeno ‘cheese’ sticks and a collection of tacos stuffed with the likes of chick’n tenders, crumbed mushrooms and spicy Mexican-style ‘mince’. A tight wine list features three sparkling wines, three whites, three reds and two rosés – all available alongside craft beer from Stone & Wood and Fortitude Brewing Co., and a tight array of cocktails encompassing frozen margaritas, Aperol spritzes and espresso martinis.