Emily Lloyd-Tait wrote about us for Time Out Sydney. Read the full review and look at Anna Kucera's images here.
"But low key certainly doesn’t mean a lowered bar for what’s coming out of the kitchen. A serve of the smoky, feather-light babaganoush is essential, but the spicy humous dressed with a warm chilli oil and flecked with fried garlic is a worthy challenger for top dip. You can get the chickpea and tahini in classic form, of course, but there’s also a roast pumpkin variation and a traditional version with lamb mince and pine nuts too. Order them all and host a pulse party. You’re also going to need at least one basket of pillowy soft flat bread triangles – for three dollars it stretches your dips further than you’d think – and a bowl of tabouli. Here a simple salad of chopped parsley, tomatoes, and green onions seasoned generously with lemon juice."