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St. Katherine’s, or more affectionately called St. Kat’s in Kew is a dining space designed by architects Mils Gorman, and is the fifth restaurant of the Press Club Group’s George Calombaris and Shane Delia—after The Press Club, Maha, Hellenic Republic, and PM24. As each of the group’s restaurants differ in its concept, St. Katherine’s took almost three years to plan.
Inspired by Modern Greek, Turkish and Middle Eastern tastes in addition to the celebrated tradition of ‘the shared meal’, St. Kat’s boasts what you would expect from Calombaris: a swish kitchen with a wood-fired oven, a 14-spike rotisserie and a Turkish grill that’s almost the length of the kitchen pass.
On the menu there is ‘stuff’, a category that includes small plates of oysters, house pickled vegetables, ‘bagilla’—or Shane’s dad’s crushed fava beans, crispy whitebait coleslaw, and Coca Cola lamb ribs with candied coconut. Shared mains include a selection of pides and sticky pork belly cooked in wood fired ovens, and Maltese sausages and lamb chops off the Turkish grill.
With a name borne out of sentimental value—St Katherine being both the patron saint of Delia’s family and the church that Calombaris was baptised in—the restaurant is very much about celebrating nostalgia, family, and sharing.
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