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Leigh. R

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Schnitz - pan cooked schnitzels

Schnitz in 3 words? Tastiest, healthiest, freshest. True to ...

Schnitz in 3 words? Tastiest, healthiest, freshest. True to their name, these guys know chicken schnitzel. I came in to this barely noticeable take away store on Bridge Road with doubt under my belt, mixed with a little hunger. I saw the prices, grumbled, and begrudgingly ordered. The staff were friendly and helpful, even as much to inform each customer not to look at their overly bright wall menu, but instead direct them to the paper menu. Anyway, on to the burgers. The range of burgers is perfect, with combinations of fresh ingredients you won't find in your local fish & chip burgers. Avocado, spinach, swiss cheese, mushrooms, eggplant, jalapenos. And the taste - fantastic. It was difficult to rate this place. I wanted to give it 5 stars, because really, they are the best chicken burgers around. However, there is a price to reflect that, with only a few burgers under $9.50. But you do really get what you pay for, the food has more a home made feel to it, than take away. I have been here 3 times now, and I will go back again. (hide)

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The Left Bank

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fatbellykat

How We Came To Be FatBellyKat... We are ...

How We Came To Be FatBellyKat... We are ‘fatbellykat’, named for the fact that I (Kat) was 4 months pregnant when we opened the doors for public trading and thinking it to be a good omen. I worked up until I gave birth to my son Isaiah, and brought him with me to the restaurant from 2 weeks old, where he slept in the pantry while I cooked, working a breastfeeding routine before and after service. "We could not have survived that first year without the co-operation of our new born infant." Since then we have had another 2 children, twin girls, Sunday and Daisy. This time I worked up until 3 weeks before their birth. Being very fat bellied this time around, one of our regular diners described us as the best living example of a self-fulfilling prophesy. As for the food, it is greatly influenced by my family and my upbringing. My family is Greek, my mother a fanatic cook herself. Meals at home were always a social event, never knowing exactly how many people would be dining, with food brimming over the table; the produce, as much as possible coming from the garden or some other local source. We wanted to extend that European sense of hospitality to our restaurant – as much as viably possible in a commercial sense. We categorise ourselves as Modern Greek, because we look at traditional Grecian cuisine with fresh eyes and support as many local producers as we can to take the dining experience to another level. The menu is not changed every season but tweaked as often as necessary to support the availability of produce. We hope you'll drop in sometime and try it out for yourself. (hide)

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