Bowlo club dining reimagined.
On Wednesday and Friday nights, this pop-up kitchen from chef couple Anisha Halik and Jacob D’Vauz (ex-Rockpool) draws the crowds. A chalkboard menu by the till sets out the night’s choices and plates are self-collected as buzzers rumble on tables.
Dishes bring an elevated touch to Southeast Asian flavours, served at prices you’d expect from a suburban pub. While there’s a cheeseburger and battered barramundi that remain true to the spirit of classic bowls club fare, the queues are most likely for dishes such as Shark Bay clam lo mein. Bathed in garlic butter, paired with squid ink noodles, and topped with crispy chicken skin, it is, to say the least, an unexpected find. Beef rendang is a show stealer, served with a cucumber achar that cuts through its rich, aromatic flavours. This unconventional pop-up might just be one of the hottest new dining destinations going.
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