The setting is vastly different to chef/owner Ben O’Donoghue’s last venture at Southbank Surf Club, but the menu is a nod to his unchanged food ethos – fresh, simple and seasonal. The menu is concise, a little playful and thoroughly modern with superfoods, organics, pickles and some very young wines on offer.
The pulled pork I’d heard so much about wasn’t available the day we visited, so we opted instead for a rib eye steak with bearnaise and spice crusted Blue Eye with fennel and celery.
The trevalla was a triumph. Plump, moist flesh that pulled apart with a feather touch under a crispy crust of dukkah-inspired spices and herbs. I would give anything for the recipe for the fennel and celery dressing, which worked sublimely with the crunch of the vegetables and smokiness of the tomato salsa. A truly exciting dish that I would be hard-pressed to forego even if I could get the pulled pork .
Also on offer is a range of cakes, bagels, Campos coffee and owing to its corner-store roots – freshly baked bread, milk and newspapers.
Billy Kart Kitchen is open 7 days a week for breakfast and lunch and Friday evenings for dinner.