Jim learned to cook from his uncle, then worked through Italian, French, Asian and modern Australian kitchens as a head chef before coming back to his Cypriot heritage and opening this. The meat goes over open Mallee root charcoal, which is why people order the goat and the lamb off the spit rather than anything sensible. His daughter works the floor. Twenty-odd years on Grimshaw Street.
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Independently owned and operated — how this listing was verified