“Biggie Smalls is about good food and good music,” says Shane Delia of his kebab joint, which he opened in Collingwood almost two years ago. “Windsor and its people seem to appreciate those things.”
Windsor will soon be home to Delia’s second Biggie Smalls venue, which opens later this month. He wants the Chapel Street diner to be a place for everyone: for those who want a drink or snack while they’re waiting for a table somewhere like Hawker Hall on Friday night, or for a kebab session before a Chapel Street bar hop on Saturday, or a quick, relaxed after-work meal mid-week.
“It’s quite clear people dining in Windsor don’t just like an easy feed, but a quality one,” Delia says. “That’s what we’re about – great ingredients and substantial food.”
Diners at the Windsor restaurant will recognise the same juicy meat perfected in Collingwood: lamb, for example, is marinated for two days, then slow-cooked for 12 hours.
“We have lots of people complain at our Collingwood store about our prices, ‘$14 or $17 for a kebab?’ they’ll ask me. But we don’t sell traditional kebabs.”
The Chapel Street menu will mirror the one in the north, where a range of Middle Eastern-inspired wraps pay homage to rapper Biggie Smalls – aka Notorious B.I.G, aka Christopher Wallace. Piggie Smalls, for example, is filled with pork belly, chilli jam, Kewpie mayo, pickled-carrot slaw and spring onions, while C. Wallace – a vegetarian option – is packed with flaxseed falafel, cucumber and smoked hummus.
The Windsor location is going to feel a lot more like a bar, with cocktails specific to that venue. One Love will be made with maple-infused bourbon, bitters and smoked blueberries. Back to the Bridge is made with tequila, pomegranate liqueur, Cointreau and sumac salt. The Four Pillars Gin and Juice will rotate flavours regularly. Beers from Brick Lane Brewing will be on tap.
“We’re also going to have in-venue, Windsor-specific menu items that you can’t get anywhere else – not even via delivery,” Delia says.
The first of these specialty items will be the ODB wrap – a tribute to Wu-Tang Clan’s Ol’ Dirty Bastard – filled with pork and prawn shumai, hoisin mayo, pickled ginger slaw and chilli jam.
“It’s a total weapon.”
Originally published on Broadsheet on 6 September 2017. Written by Caterina Hrysomallis.