Beautifully cooked meat. Soft, flavourful bread. A good bit of sauce and a squeeze of lemon. These are the simple pleasures The Lamb Shop deals in.
The new restaurant opened last month in the RNA Showgrounds’ rapidly developing King Street precinct. It follows on from the Broadbeach original, which is known for drawing crowds every night with its smells of smoky, sizzling meat on the spit.
“We think of ourselves as ‘fast food done well’,” owner Peter Gloftis says. “It’s a very traditional style of Greek food, presented in a modern way with modern ingredients. We’re striking a balance between your favourite Greek restaurant and your favourite souvlaki takeaway.”
While the prices may be a little higher than usual fast food, you’re paying for quality. “We slow cook the meats over charcoal, and every ingredient is to the highest standard,” Gloftis says. “We’re serving beautiful South Australian seafood in our bar snack plates … We have the highest quality processes right from the start to the plating and serving.”
The staff is friendly and happy to share the odd trade secret. If they see you peering curiously over the counter at a bubbling water bath, you’ll be told the lamb ribs are being slow cooked inside for 15 hours – the secret to the miraculously tender meat. “The set-up of the shop makes it very personal,” Gloftis says. “We have an open kitchen, so you can sit at the bar. Our staff is happy to talk about what’s happening, where we source our food.”
The simple pleasures extend to a straightforward selection of craft beers and soft drinks and a trio of wines – one white, one red, one rosé – picked to match the food. “Our red is a bold malbec to suit the lamb, the white a gentle sauvignon blanc that suits seafood,” Gloftis says.