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By Sarah Ward
September 09, 2017

Biggie Smalls' Windsor Kebab Joint to Open This Month

Chapel Street's kebab stakes have officially been raised.
By Sarah Ward
September 09, 2017

It has been almost a year since Biggie Smalls announced they're going the way of foodie faves Belles Hot Chicken and Messina — that is, crossing the river to open a new store southside. For those eager for a kebab fix in Windsor, lock September 28 into your diary and prepare for a reloaded menu.

After taking Smith Street's kebab-scape by storm, slinging modern Middle Eastern eats out of a lively, hip hop-infused diner, Shane Delia modern kebab shop is heading to 36 Chapel Street. Located opposite Windsor Station, the Maha chef's 40-seat second venture blends the old with the new — you can expect the same vibes, hip hop soundtrack and cult kebab offerings of the original store, but with a few additions.

Kebab-wise, Windsor's getting its own special offering called the O.D.B., which features pork and prawn shumai, hoisin mayo, pickled ginger slaw and chilli jam. The B.S.P. (aka Biggie Smalls Snack Pack with chicken, bacon and gravy) is certain to tempt tastebuds in a new location, plus all the usual bits and pieces such as chips, salads, mac 'n' cheese, ice cream sandwiches and boozy shakes.

With gin 'n' juice one of Biggie's beverage mainstays, the Windsor digs will offer up Four Pillars Distillery concoctions that change with the season, with a mixture of pomegranate, cloudy apple, spiced syrup and Four Pillars' Rare Dry Gin the first tipple on offer. The rest of the house cocktail range includes the Back to the Bridge (tequila, pomegranate liqueur, Cointreau and sumac salt), One Love (maple infused bourbon, bitters and smoked blueberries) and Long Kiss Goodnight (dark rum, spiced syrup, stewed apples and short bread crumb), while beer lovers will find brews not only in tinnies, but on tap from the not-yet-open Brick Lane Brewery Co.

Find Biggie Smalls at 36 Chapel Street, Windsor from September 28. Head to their website and Facebook page for further details.

By Libby Curran and Sarah Ward

Published on September 09, 2017 by Sarah Ward

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