Vibrant South Asian curry canteen with a daily changing menu.
After midday, at the kiosk next to Margaret River Skate Park, Corey Rozario is given the keys and starts cooking tonight’s dinner. With a friendly, ultra-casual setup and the Margaret River Youth Precinct in the adjoining building, this is the very definition of a local spot. Rozario’s Burmese heritage inspires his cooking, but his cuisine draws on a range of South Asian influences with Australian touches throughout.
Dahl is standard issue, but dishes around it change regularly, served with spiced ghee, fried curry leaves and local herbs.
He writes the blackboard menu as he goes: dahl is standard issue, but dishes around it change regularly, served with spiced ghee, fried curry leaves and local herbs. Vegetable coconut curry, say, offers a lighter range of flavours, with fish sauce, makrut lime, balachaung and a mountain of herbs and toppings. A slow-cooked kangaroo tail and potato curry sees the meat fall off the bone to go with bamboo, pickles and herbs.
Freshly made flaky parathas, the quintessential South Asian flatbread, are at the ready, as are the wonders of the Daddys condiment cart: Dad’s sambal and crunchies, Uncle’s pickles, and fantastic smoked fish sauce. There’s no liquor licence, but bright and warming drinks are available. While the refinement of the offerings will necessarily vary, the welcoming vibe here is its own form of cuisine. Zero pomp, just deliciousness.
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