Take a kebab diner serving tinnies in Collingwood, upscale it in Windsor and what do you have? Shane Delia’s second Biggie Smalls, a bigger, schmicker kebab house serving beer on tap and made-to-order cocktails.
“If Biggie Smalls is like a New York diner, Windsor will be like a New York downtown diner-bar,” says Delia. “We’re not trying to go head to head with bars in the area. It’s still going to be a kebab shop where you can get a couple of drinks.”
In Windsor the kebab menu will be supplemented by bar snacks such as spiced meatballs, mini corndogs made with sucuk (Turkish sausage), and fried chicken, with Malcolm Wright, Delia’s former head chef at Maha and St Katherine’s, taking charge of the kitchen.
Cocktails will also riff on the Middle Eastern theme.
But don’t plan your orders just yet. Work on the Chapel Street 40-seater, opposite Windsor Station, won’t start until May, and the diner isn’t expected to open until early August.
Meanwhile, Delia plans to take Biggie Smalls on the road, literally, in a five-tonne food truck.
Work is under way on the Mercedes-Benz Sprinter, which he hopes to take to festivals and events such as the Grand Prix from March serving three different kebabs, chips and ice-cream sandwiches.
Words by Roslyn Grundy
Photography by Josh Robenstone
Originally posted on Good Food