If there was one thing I missed most while in Japan, it was a good lamb souvlaki. It wasn't easy finding a good steak or quality cheese either, but if you were willing to fork over a good chunk of cash, it could be done. Lamb on the other hand, only seemed to exist at the rare (in my area at least) Mongolian barbecue restaurants, which was good, but not quite the same.
So when I saw the combination of sheep's milk yoghurt, tabouli, and lamb, I knew I had to get this. It was essentially a deconstructed, fancier take on a lamb souvlaki, which is probably why the flavours worked so well.
Oakridge Restaurant
846 Maroondah Highway
Coldstream
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