MELBOURNE | Last year, after 12 years working at Carlton pub, The Great Northern Hotel, several of them as general manager, Yashley Chukourey decided that it was time to open his own hospitality venue. Born in Rose Belle, Mauritius, Yashley wanted to showcase the food of his homeland, and so Baz Kreole was born.
Mauritian cuisine is a diverse one, reflecting its African island geography, and the influences of it people’s African, Indian, Chinese, and European heritage. Mauritian food isn’t hugely represented in Melbourne, but there are aspects of it that will be familiar to anyone who has enjoyed the cuisines that have influenced it. Walk inside, and you’ll hear the sounds of these influences. The staff reflect the diversity of Mauritius, and speak English, French, Mauritian Creole, and Hindi.
Baz Kreole is all about warm service, and community-focused dining. The space is simple, with small tables and the front, and larger, communal tables out the back. The menu is quite compact and designed to be shared. If you come with a group of five or more and are hungry, you can easily try everything on the menu. It’s affordable too – you can get a substantial feed and an alcoholic drink for under $40 a head. If you’re dining solo, the $25 platter is a great way to still try several things.
From the mains I highly recommend the chicken salmi, and the lamb and jackfruit cari (curry). The former is a French-influenced thick chicken stew cooked in a rich red wine and Mauritian spice stew. The latter is an Indian-influenced yoghurt-based curry of lamb, jackfruit, potatoes, slow-cooked with Mauritian spices. To go with them, get a serve of white rice, and some farata (Mauritian flat bread).
Also try the dholl puri, a popular street food that consists of farata stuffed with lightly spiced yellow chana dal, cari gros pois (lima bean curry), rougaille (Creole tomato sauce), and pickled vegetables. Boulettes pomme de terre, golden, fried potato and tuna croquettes served with rougaille and Mauritian hot sauce, are another great option.
For a dish which reflects Mauritius’ Chinese influences, you can’t go past the mine frire. House-made noodles are tossed in a work with mushroom soy sauce, fish sauce, and oyster sauce. You can enjoy them with some or all of chicken, egg, and vegetables. It’s brilliant.
The drinks list features Mauritian options, like pear sode, Pearona, Phoenix Beer, and Green Island Rum. The latter, a smooth rum, is best enjoyed straight over an ice-cube with an orange wedge. There’s also a few other alcoholic and non-alcoholic options.
Baz Kreole
270 Bridge Road
Richmond
Victoria 3121
Australia
Telephone: 0410 967 261
E-mail: [email protected]
Website
Open
Sun, Wed – Thu: 11:30am to 9:00pm
Fri – Sat: 11:30am to 9:30pm