B-Kyu: C-Side Function Centre & Kiosk

Seek out the pointed spire along General Holmes Drive for a taste of the Greek isles mixed with fish ‘n’ chip shop classics.

In the early 1970s this distinctive pointy roofed building along General Holmes Drive in Kyeemagh housed Hero’s Drive In Diner. Later it was run by the Hasham family and known by their name, and flipping the burgers was the father and brother of the Lebanese-Australian No 96 star Joe Hasham (who has lived in Malaysia since 1984 and is a large part of the theatre scene there.)

The big point is now known as C-Side Function Centre and Kiosk and it still has burgers, but it’s the seafood we get squiggly about.

Order at the counter inside. You can select from fresh salads in the window display or order a coffee and ice cream for afters.

We usually find most fish burgers are made from frozen patties of smooshed together fish bits, but here there’s none of that.

On our second visit, we tried the burgers with lemon instead of mayo, we are mayo-ist (we even go without on Portuguese chicken burgers – come at us!)

Not a bit of smooshed fish here.

We also recommend the grilled fish over the crumbed, more of the fish flavour gets through.

On previous visits we had spied platters of food going out to tables. And it’s the thing to do. This is the seafood mixed grill, around $32 bucks for a plate of fried fish fillet, calamari in tender long strips, grilled octopus, chips and a little Greek style salad so you don’t feel too guilty. The mayo is sweet and best avoided, there’s enough flavour on everything else so you don’t need it.

So good it deserves a flip side photo. Oh the colour on that octopus. We are considering just getting a platter of the ‘pus next time.

This shot probably causes a whole raft of health department jitters, but to us it shows the way the octopus is prepared in the Greek tradition. Drying in the sun reduces the amount of moisture in the flesh which reduces the amount of steam when cooked and avoids a rubbery outcome. Yes sir.

C-Side Kiosk is at 110 General Holmes Drive, Kyeemagh – right at the northern end of the Brighton-Le-Sands foreshore walk. You can also get takeaway and sit along the beach front, bring along your pic-a-nic basket.

C Side Function Centre & Kiosk Menu, Reviews, Photos, Location and Info - Zomato

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New café and wine bar Community to open at Lot Fourteen’s Sheridan kiosk

The dome-topped, hexagonal building out front of Lot Fourteen will open as a café and wine bar called community this November.

Earlier this year, Renewal SA put out a call out for operators interested in taking over the 1925-era Sheridan building out front of the new Lot Fourteen development.

It is an opportunity to tap into the emerging market of entrepreneurial thinkers at Lot Fourteen – of which there are already more than 800, with hundreds more expected over the next 12 months, and reaching an eventual maximum of 6,000 people.

Renewal SA announced this week it had found its operators: Brett Hicks-Maitland and Sam Worral-Thompson will open their new venture, a café and wine bar called community (stylised in lower-case), by this November.

“It’s particularly pleasing that this gorgeous structure has been restored to reflect its former glory and original role as a kiosk,” Lot Fourteen State Project Lead Diane Dixon said via a statement.

“As Lot Fourteen continues to take shape, we will also welcome thousands of visitors to attractions such as the Australian Space Discovery Centre and the Aboriginal Art and Cultures Centre, so it will be wonderful to have a place like community for everyone to come together to grab a bite and share ideas.”

L-R: Brett Hicks-Maitland and Sam Worrall-Thompson


CityMag last met Brett on our site visit to Josh Baker’s Funtopia. By that time, he had long been a familiar face at Josh’s first Greenhill Road venue, Whistle & Flute.

Brett has worked in hospitality in Sydney, Los Angeles and Adelaide, most recently at Fine and Fettle, which was founded by his community business partner and chef Sam Worrall-Thompson.

Sam had worked at The Pot and Jolley’s Boathouse before opening Fine and Fettle in 2017.

“My approach is to create authentic, delicious food with familiar ingredients used in generous and innovative ways,” Sam said via a statement.

“At community, we will make the kind of food diners don’t have the time or experience to make at home, but is inclusive, affordable, and, most importantly, will keep them coming back for more.”

The style of service will come directly from the cafés name.

“Great customer relationships are the key to a great venue – it’s that sense of community with the faces you see every day, and those you are meeting for the first time.” Brett said.

Community is set to open by November this year, and will make the most of its beautiful surroundings, with Friday charcoal-fired events spilling out into the courtyard.

“Think slow-cooked meat or a big pan of paella cooked on the lawns, the smell drawing people to the space to enjoy a meal with a glass of local wine,” Brett said.

Keep an eye on the project as it progresses by following community on Facebook and Instagram.

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