Tag Archives: South Kingsville

Mid-East treats in South Kingsville

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Dukkah, 23 Vernon Street, South Kingsville. Phone: 9399 3737

Dukkah is a bright new arrival on Vernon Street.

The long dining room has been done up a treat.

 

 

It’s casual and elegant, spacious and warm.

There’s a lot of old, gorgeous wood in use.

At the bar in the form of doors (above) …

 

 

… and even rulers for the outdoor seating.

 

 

Bennie and I choose the easy option of getting stuck into the share platter, which sells for $48 for two people.

It starts with three dips, all with clear and concise flavours – and all offering something different from most Mid-East eats emporiums.

Lemon turmeric hummus with Egyptian dukkah, fel-fel (chargrilled capsicum cream cheese with sweet paprika, walnuts and chives) and beet labneh (caramelised beetroot and yoghurt with black sesame seeds) come with good toasted bread that runs out just before we’ve slurped the last of the dips.

But as Bennie quips, more bread and we’d be stuff before the mains arrive.

 

 

And the mains?

Oh my golly gosh – they are splendid!

Two fat, exemplary cigars of lamb kofta – dense, perfect and with just the right mild level of ME-style seasoning.

Two skewers of chicken shish tawook with capsicum and red onion.

The chook chunks look sufficiently and worrying large to promise dryness, but such is emphatically not the case.

In other words, superb.

Out meaty skewers are accompanied by very nice quinoa tabouli and rice pilaf in exactly the right proportions.

As we gleefully devour all, father and son banter a bit about the merits of our meal – and its price.

Bennie reckons $48 is a bit steep, with the sort of deal he gets at his beloved Footscray Best Kebab House colouring his views profoundly.

I beg, very much, to differ.

Dukkah is a quite different sort of place and the quality – especially of the meats – is above that of the majority of kebab shops.

And the combined regular cost of our dishes from the menu would be $54.

 

 

No such quibbling is possible with the Dukkah desserts – and we try both.

Om ali – puff pastry pudding with coconut, cinnamon milk, hazelnut and sultanas served in a tagine – is the Egyptian version of bread-and-butter.

It’s wonderful, rich, quite heavy.

This beauty – which could easily serve two – clocks in at a very cheap $12.

Kunafa (layers of shredded angel hair pastry, mango and cream topped with pistachio dust and rose petals, top photo) is lighter, a good deal more playful – and just as tasty.

It, too, is priced keenly at $11.

The days when Vernon Street was a regular haunt for us – remember Famous Blue Raincoat? – seem long ago now.

As a food destination, the street faded for a while there, with the introduction of one-way traffic undoubtedly altering the neighbourhood’s dynamics and probably the viability of some business.

But perhaps Dukkah is joining other local businesses in creating something of renaissance here.

We’d like that.

Check out the Dukkah website – including menu – here.

 

Barbecue comes to South Kingsville

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(Photo: NAT STOCKLEY)

 

Burn City Test Kitchen, 31A Venron Street, South Kingsville. Phone: 9043 9554 (open days after noon)

Burn City Smokers has been one of the hotter and more well-known names on the Melbourne barbecue scene for quite a while.

But that has been based on activities of the festival and catering variety.

Now Burn City has a bricks-and-mortar thing going.

Open for a few weeks is the shop front of the Vernon Street kitchen they’ve been using for a year or so.

Replacing an Asian eatery, the place is done out in a way that manages to be both cozy and hipster spartan.

It’s early days here.

We’re told menus proper are on the way, but in the meantime a prominently displayed blackboard does menu service.

It’s not a full menu and the outfit’s website (here) warns the food line-up will be changing regularly.

See the list from which our Friday night meal was chosen below.

As well, the hours are limited – Friday dinner, Saturday lunch and dinner, and Sunday lunch and late lunch.

 

 

Despite all these provisos, the place seems to have made many friends.

Nat and I see plenty of Uber bags and other takeaways going out the door, and the locals with whom we share the communal table at the front are enthusiastic.

As are those we chat to at an outdoor table as we’re on our way home.

Do we share their enthusiasm?

Yes.

There’s a couple of mis-steps in our meal, but nothing that diminishes our happiness at the prospect of returning – especially as this is an evolving situation.

 

 

A side of fries ($7) is fine, though I wish they’d been hotter.

 

 

A salad of broccoli, almonds, pickled red onion, chilli and garlic ($7) is a great idea, but the sum is less than the parts.

Largely this is because it doesn’t really come together as cohesive whole and the broccoli florets are too big and undercooked, for my taste anyway.

 

 

Chicken and potato salad ($18) is good – I like what I eat a lot, though I don’t think Nat is as impressed.

The smoked chook – even the breast – is moist and very good, while the seeded mustard-dressed potatoes are fine.

Truth is, though, our chicken dish has been ordered merely for diversity purposes with a story to write.

Had we been left to our own, non-blogging devices, we both would’ve ordered the beef short rib ($25, top photo).

This is, on the list from we’ve been working, the sole, really heavyweight barbecue offering – aside from the “in bread”, cheaper sandwiches.

And it’s a doozy.

The “12hr smoked beef rib” is crusty, musty, salty and delicious, the meat tender and excellent.

Accompanying, a bit unusually, are honey carrots.

I love them, even though they, a bit like the earlier broccoli, are tad too much on the al dente side.

For what’s it worth, the “in bread” efforts we see going by look very worthy of exploration.

As do the baked pasta and bangers and mash being enjoyed by the friendly locals at our table.

Yes, it’s licensed.

Nat describes the wine list as concise, considered and put together with assistance by someone with some knowledge.