Jimmy Grants

Jimmy’s souvlaki bar was an insta-success, with queues snaking out the door. George Calombaris and George Sykiotis (Made Establishment) have drawn on their Greek heritage and restaurant smarts to create something modern, cool and fun. Spongy wholemeal pita comes wrapped around juicy spit-roasted meats, or is dunked into smooth, salty taramasalata. ‘Jimmy’s dimmies’ are dumpling-esque with cabbage and chicken, prime lamb shoulder is roasted for 12 hours. Sweets come from Darren Purchese’s Sweet Studio. As it says on the menu: ‘It’s cooked slow but you’ll eat it fast.’ A second Jimmy Grants is planned for Ormond (April 2014).