Kristian’s Kitchen

It’s not uncommon for a business to undergo re-branding in order to change their fortunes. The owners of the former Ambient have done just that by renaming themselves to Kristian’s Kitchen. The former was a restaurant and I was told that that put customers off, so they’ve now opted for a more casual setting. There is a standard breakfast menu that goes from 8am to 3pm, and an express lunch menu, in the form of wraps and Turkish bread sandwiches, from 12pm to 5pm. A more formal Italian inspired menu exists that consists of pizzas, pastas, risotto and mains.

Signage

Signage

Inside

Inside

For lunch, I ordered the Wild Buffalo Burger which comes as part of a Burger and Beer Deal. The meal arrived 15 minutes after ordering and was nicely presented. The burger was a bit smaller diameter than a standard burger but it had a good height. The buffalo patty was thick and juicy, and well seasoned. The bacon had a lovely smokey flavour and the yolk on the fried egg was still runny. The slightly bitter roquette was well balanced by the sweet caramelised onion and house made kasundi relish. The buns were nice and firm, and held all the ingredients in well. The side of beer battered chips were nice and crunchy, and cooked to perfection.

Wild Buffalo Burger

Wild Buffalo Burger

The staff were very friendly and helpful, and the service was good. The atmosphere was relaxed and the pricing was reasonable. The cost of the Burger and Beer Deal was $19.90 which wasn’t too bad considering the location, the quality of the meal, and the fact that it came with chips and a beer.

I’ve got a friend who also ate here recently and he was also impressed with his meal. Perhaps this re-branding was a good move.

WHERE: 2/1 Colley Tce, Glenelg

Star_4

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Categories: Burger, European, Modern Australian, Pizza

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One Comment on “Kristian’s Kitchen”

  1. August 1, 2015 at 1:21 pm #

    My brunch on instagram this morning..

    Dont mind if I do #healthy #nomnom #food #wellbeing #avocado #salad #fresh #brunch

    A post shared by Charlie-Helen Robinson (@charliehelenrobinson) on

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