By day, Trev’s @ Dickson is a buzzing spot of workers dropping by for their daily coffee or friends catching up over a casual breakfast or lunch. Having only been during the daylight hours, I was keen to check out Trev’s after dark.
While located only a stone’s throw away from the bustling night scene of Dickson, Trev’s is a hub of calm. When the sun goes down, the restaurant is transformed into an intimate and relaxed casual venue, littered with candles.
The menu has a wide range of options – perfect for when you can’t put your finger on exactly what you feel like – and includes vegetarian and gluten free options and a children’s menu.
To start us off, my dining partner and I selected a mixed entree platter, which was great for sharing. The platter included lamb kibbeh, katifi prawns and preserved lemon risotto balls with aioli, with each bite providing a unique burst of flabour. The risotto balls were a real highlight, with the light and crisy exterior giving way to a rich, creamy interior.
For mains, we tried the chicken breast and the scotch fillet. I am a fairly harsh critic when it comes to steak, as I find many places overcook it, but I needn’t have worried. The scotch fillet was cooked to medium-rare perfection, and nestled on creamy roast garlic potato mash and covered in soy braised mushrooms which perfectly complimented the flavours. The chicken breast was stuffed with a delicious, creamy goat’s cheese mousse, and accompanied by beans, sage and prosciutto mash.
While we probably didn’t need it, we couldn’t resist testing out the dessert menu. The mascarpone semifreddo is a real treat, served on a bed of strawberries covered in crispy praline. The chocolate cinnamon pudding was absolutely delicious and the epitome of comfort food. Topped with pistachio gelato and vanilla anglaise, it’s just the thing during the cooler months and was the perfect ending to our meal.
Trev’s @ Dickson is a hidden gem, whether you’re after a casual dinner with friends or an intimate dinner for two, and is well worth a visit.
Photography by Chris Whitfield.
