Golden Grill Turkish Restaurant, 38 Station St, Werribee. Phone: 9741 7101
A dry argument, dry like wine?
Neither, but this is a story of dryness.
Golden Grill in Werribee had been on the radar for a while.
Somehow, I’d picked up the vibe that this was more than just a quickie kebab joint.
But every time, for quite a while there, I was in the vicinity, it was closed.
Today I’m in luck.
A bunch of uniformed chaps are bustling through the fag end of the lunch hour.
The marinated meats in the display at the front look succulent, as do the displayed sweets.
Out the back, Golden Gill becomes a real-deal Turkish eatery.
There’s lovely wooden furniture of a certain age – not antique, but not shiny new either.
There’s travel posters of Turkey – a couple of which I even recognise from them playing a similar role in our beloved Footscray Best Kebab House.
Also adorning the walls are newspaper clippings about the restaurant and photos of staff posing with happy customers.
It’s all good, it’s all familiar and it all augurs well.
So, as you can see, I am most favourably inclined towards Golden Grill.
So what goes wrong?
I order the felafel plate ($15.90).
Before then, however, I indulge in one of the place’s stuffed vine leaves ($2.50).
This is big and hard – making me think that for once it may have been better to have my dolma cigar heated through.
But all is fine once I’m into the eating of it – the tomato-infused rice has that distinctive, familiar tang. It’s delicious!
The felafel plate price is quite high, but I figure the gauge will be in the results.
The felafal balls themselves are large and also quite hard. The flavour is fine. But – oh dear – they are so dry that eating them becomes a jaw-taxing chore.
Perhaps my eggplant dip, which has no smokiness but a nice garlic/lemon thing going on, will help ease the way?
Claggy is the word.
If it’s possible for a dip to be dry, then this is dry.
I turn for help to the salad bits and pieces – which include some tabouli.
All is crispy, crunchy and fresh – but unadorned to the point of austerity.
My meal cries out for some moistness – specifically a generous hand with the olive oil and lemon juice.
Maybe next time the gorgeous-looking marinated meats spied on the way in!