With so many new restaurants coming out and so many good existing ones, I rarely would go out of my way to go back to a place where I found it mediocre but I’m always up for second chances. I didn’t love Temporada like everyone else did when it first opened but it has been a few years so maybe things have changed. TimmyC was keen to go back because we had such fond memories of their beef rib sliders.
We were seated at the bar which meant lots of table space but the seats were uncomfortable and towards the end of the meal, TimmyC and I ended up standing up while finishing our meal.
To start~
House-made sourdough and cultured butter ($2.50).Their bread was delicious but the butter was definitely the best part. Order this when you sit down, then it will be perfectly timed to arrive when you have just finished ordering the rest of the meal.
Wood grilled pippies, saffron and chorizo ($20.00). I found the sauce to be most addictive to eat and I resorted to dipping my bread in it to get every last drop. Unfortunately the sauce and really salty chorizo probably drowned out the natural taste of the pippies.
BBQ King prawn, bourride ($9.00 each). TimmyC’s prawn came out of its shell rather easy but I found mine was stuck to the shell which made it really difficult to eat. I got a lot of ‘burnt’ taste in my mouth from the charred legs as I resorted to pulling the prawn meat off with my teeth. The prawn meat itself was sort of sweet but I didn’t enjoy this dish.
Zucchini flower, spanner crab, lemon ($9.00 each). These don’t look like much but they came out piping hot without being oily and they were delicious. Definitely my top pick of the smalls plates that we tried.
Filled with crabby goodness.
Wood grilled dry aged 500g T-bone, smoked potato, pink peppercorn, leeks ($45.00). TimmyC always jokes that T-bones are a ‘private steak’ for me because I like to pick up the bone and get every last bit of meat, but this was served pre-cut which meant for easy eating and sharing. The steak itself wasn’t anything special and I was hoping for more butter and smooth texture from the potato.
The steak wasn’t amazing but it was cooked perfectly.
We still weren’t overly impressed with the food but more importantly our bums were super sore from the seats, so we decided to pay the bill and head somewhere else for dessert. My friend who was also there having dinner that night was coincidentally sitting at the bar next to us, eventually she got a sore bum too but her party of two really enjoyed their duck main and would happily come back again. I guess it depends on experiences and the food that you order, but I won’t be in a hurry to come back again, maybe if they get beef ribs sliders back on the menu.
We sat near the kitchen entrance so it was easy to flag down staff when we wanted a water refill etc, the food wait time was very minimal and it was fairly busy by the time we had left.
See my previous post about Temporada here.
Chocolate baklava shake ($8.00). I must say this was one of the first things that caught my eye when I read the menu; I thought it was an odd combination but I definitely wanted to try it. It was a delicious chocolate milkshake and at first you couldn’t really sense any baklava but towards the last third you start to notice the filo pastry that has been blended through. I don’t know how well a milk shake goes with the amount of food we ordered, maybe this would be better if you were looking for something sweet after one menu item as opposed to half of the menu like we had ordered.
Charcoal chicken served with Lebanese bread, toum (garlic dip), pickles (half $13.00). When the plate we put in front of us we were really underwhelmed as the chicken looked cold and dry but I was surprised to find it slightly warm. I ate a bit of the breast which was on the drier side but even when I ate around the thighs it was also dry. There was a nice flavour through the meat but all the deliciousness was in the skin. The salty charcoal flavours were delicious and the way it was cooked left the skin nice and crispy. I really wished the Lebanese bread would have been slightly warmed, it would have made a fabulous difference. The pickles were really strong, eye widening type of pickles but the flavours became refreshing as we were eating it between other dishes.
We didn’t know what this was but found out very quickly that it was garlic dip. It went really well with the chicken.
The pickles were almost as intense as their colour!
Lebanese nachos choice of chicken, lamb or falafel served with fried Lebanese bread, tomato, onion, parsley, cheese, hummus, labneh ($15.00). We chose chicken for the meat and we really enjoyed this. The fried Lebanese bread wasn’t oily and sickly but rather addictive and super crunchy, I was surprised it didn’t get soggy towards the end and it kept its crispness. I would easily order this again.
Lamb kofte with spicy tomato sauce served with rice pilaf ($18.00). This was really nice at first but as the dish got colder, the meat got tighter and tougher; I would definitely recommend eating this while it is hot. I didn’t find the tomato sauce spicy at all and while we really enjoyed this dish when we first tried it, I found myself preferring the other menu items after all our order arrived.
Hummus ($6.00). We didn’t really read the additions to every dish but I wish the server at the register pointed out that many of our dishes already came with hummus and we really didn’t need to order any more additionally. I was hoping for more of a garlic hit but it was rather mild and smooth.
Babaganoush ($7.00). I don’t know if they had given this to us complimentary because we ordered so much but it was a lovely gesture. Babaganoush isn’t my first preference of dip as I find some versions have too strong of a burnt eggplant taste but I surprisingly enjoyed this dip.
Shish choice of chicken, lamb or adana (minced lamb meat) served with salad, Turkish flatbread, hummus (triple $26.50). We had all started dipping our Lebanese bread from the charcoal chicken plate in dips but as soon as the warm Turkish flatbread hit our table we all happily swapped breads almost instantly. To have more choice we naturally ordered one of each type of shish and I was really surprised to find that chicken was my favourite with its delicious flavours while remaining succulent. The lamb pieces was a close second but the adana, just like the lamb kofte was nice while it was hot but it as it got colder, it too got tougher. I would love to eat a kebab made up of the chicken pieces wrapped in flatbread which was smeared in hummus. Mmmmmm…
While we were happily stuffing our faces, someone who we presumed to be the manager asked us what we thought of the meal. After our compliments on certain dishes, he was really interested to find out what we didn’t enjoy as much. We went through things such as the dry charcoal chicken, cold Lebanese bread and the texture of the adana to which he all seemed to be aware and said he was working on getting the perfect balance of a succulent moist chicken while getting that crispy salty skin, the problems of heating Lebanese bread and still working on getting the perfect cooking time of the adana. I was really impressed about how he had taken the feed back on board and that he really wanted to better his product. I then quizzed him about his dessert menu and in particular why there was no Lebanese doughnuts available, he proceeded to then tell me how they are made fresh every day but the batter is only good for so long but they hope to make a batter (which takes 2-3 hours) ready for opening time and by the time it reached late afternoon, they would make another batch for night time.
Something sweet~
Baklava ice cream sandwich ($6.00). Before we even ordered, I was asking the girl at the front counter many questions which included: what is adana? Is everything on the menu available? Do you have baklava ice cream sandwiches? She then explained that the ice cream sandwich was a literally a piece of baklava cut in half with ice cream wedged in the middle. It isn’t as sweet and overwhelming as it sounds because the baklava isn’t that sweet and flavours and crispy texture went really well with the ice cream. I would eat this again, but it is definitely not a first date food as it gets messy very quickly.
Knafeh ($6.00). We were told that this was made by a local couple and I was super excited to try this ever since I had it 
I was surprised for a place that would do a lot of take- aways had such nice spacious seating, good heavy cutlery and crockery. It is nice to have something different to eat when there are so many cafe and Asian options in the area. I will definitely be back to try more and eat more of what I’ve already tried. Waiting times didn’t take long, the prices are reasonable and the staff were very friendly and efficient.
This is not a ‘buy a banquet for two which really serves four’ type of place, the servings are still on the larger size but it is about quality over quantity. Service was fantastic even though there was only one waitress, she was friendly and efficient and I also liked how the chef presented his food with pride. I would be curious to see what they serve for ‘Turkish breakfast’ on weekends.
TALES OF A CONFECTIONIST 