Review

Fat Lamb serves up a delectable array of Mediterranean dishes, many with an American twist. Located in a converted villa it exudes the friendly feel of a neighbourhood restaurant, exactly what owner chef Yakup desired. The menu draws inspiration from chef Yakup's travels across, Greece, Turkey, Italy, Spain, France and the Middle East with many dishes, given the Yakup touch. His American influences, showcased in several eclectic dishes stem from time spent in Chicago. Appetisers of note include a stylish and tasty borek, or feathery Turkish phyllo, stuffed with sausage and feta cheese, filled with creamy smoked eggplant aioli. Alternatively, a firm favourite is hummus with lamb kavurma, the contrast between the silky chickpea and the crispy lamb is incredible, accompanied with date salsa and slightly charred pita, this is a next level dish. The main event here is the premium quality Australian lamb. Whilst the signature dish is a 24-hour sous vide lamb shank accompanied by decadent triple butter mashed potato, the shoulder and rack are equally stellar. Other mains are wagyu beef and Chicago style pizzas executed with precision. Portions are generous, so order with care. A dessert of hazelnut baklava parfait transports you to the pastry shops of Turkey. The restaurant is Halal and the mocktail list has many refreshing options.