The Fluffy Lamb
The smell of meat grilling over charcoal is a signature of markets and street-food vendors all over Southeast Asia. According to Tony Darwinto, owner of Fremantle Market-based Indonesian street food eatery The Fluffy Lamb, the coals are a vital ingredient in their own right. That’s why he imports a particular variety from Indonesia.
This attention to detail is necessary when your entire menu consists of just two dishes: charcoal grilled chicken satay and marinated lamb. Diners can choose to pair their chosen meat with peanut sauce and either steamed rice or grilled banana leaf parcels full of rich, sticky bone-marrow rice flavoured with saffron and chilli.
The style of food served at The Fluffy Lamb is a hybrid that Darwinto calls “Sutra”; it combines the aromatic, fragrant and often searingly hot cuisine of Sulawesi with the balance of savoury notes and spice typical of his native Sumatra.
Those seeking a further hit of spice can also help themselves to a communal bowl of the signature “four tribe sambal” – a potent mixture laced with kaffir lime leaves and minced chilli among other pungent ingredients.
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