Ambience: This is a very small restaurant and would vary in ambience considerably depending on the clientelle. Simply furnished with plain small wooden tables that can be pushed together for groups. A few small artifacts and brightly dyed curtains give it the "African" colour
Service: Extremely personal and sincere - our waiter being the proprieter.
Food: An experience. Between ten of us I think we ate through almost the entire menu and what a pleasure it was. We began with samosa's. Served with a sort of mild tomato chutney the lamb samosa's are filled with minced lamb and black lentils fill the vegetarian samosas they were a reasonable size and very tasty.
Ethiopians traditionally eat with the right hand, tearing off pieces of injera, a sort of large flat round slightly yeasty bread, and scooping up food in the injera.
We had a red lentil stew, a split pea stew, a vegetable and dahl combination, a red beef stew, a lamb stew and a free range chicken dish. All these had a variety of traditional spices as well as familiar garlic, chilli and ginger. None of the dishes were excessively hot and I will be happy to come back and have them again. Unfortunately I found the injera rather tasteless ad it might have been nicer if it had been warm.
The dessert - Boola Surprise, mae from ground banna tree root is a creation of Enushu. Rather sweet it is served in a large cup. Layered with a sort of creamy mousse, biscuit and topped with a dash ofhoney and nuts it's just the thing for a sweet tooth!
Wine: fully liceced or BYO The house reds ($29), a shiraz which was just OK and acab/sav which I disliked encourage me to bring my own. Corkage $2
Price: Around $25/ head plus drinks gets a pretty solid meal
Comments: They're doing all sorts of things to get this place going including live Jazz Thursday nights,