Trev’s at Dickson is a non-pretentious, casual place to kickstart your day, fuel yourself at lunch, or sit back and unwind of an evening.
It’s a new addition to the Dickson dining scene, nicely positioned on Challis Street just a hop, skip and jump from the hyperactive happenings around the corner on Woolley Street and beyond.
The kitchen and bar area is to the right, a comfortable distance from the dining area which is great for noise levels. Seaside photographs are displayed on the walls, adding to a sense of calm.
It was dinner time and the menu features half a dozen entreés, four pastas, four mains, a larger selection of pizzas and a couple of sides.
If you enjoy sharing your food, a nice option is the mixed entrée platter ($8 per person for three options you can select yourself).
My eye immediately caught the Greek-inspired skordalia – one of my all-time favourites – and we also opted for the pumpkin fritters and prosciutto gems.
Skordalia is intriguing. It’s made many different ways depending on regional preference, but usually with loads of garlic and quality olive oil. This version was made with potato and lemon – nicely presented in the middle of our entrée dish with the crostini adding a sculptural element. The taste was lovely, but I confess to loving the much creamier style, made with almond.
The pumpkin fritters were light and a great combination of smoked paprika, pickled jalapeno, basil and preserved lemon.
Then we were off to the mains: The Orecchiette pasta with prawns was bland – originally, the offer to have additional cheese was refused, but the dish needed it (as well as some extra chilli for kick).
The pizzas have zany names such as Pobblebonk, Huddo’s sent it, The Djusic and Pappa Jacko’s. There are lots of vegetarian options and all priced at just under $18.
Mr Fungi was also on the list for those who love mushrooms, bocconcini, garlic, thyme and basil pesto. But when the pizza arrived it was far from piping hot and lost the opportunity to dish out a wow factor.
My lamb cutlets ($30) were tender with lots of oregano and pine nuts. The feta salsa was tasty and the beans fresh and crunchy.
Trev’s has an outdoor area which gets some lovely sun and the tables have umbrellas for protection when needed.
Trev’s at Dickson, Challis Street, open breakfast and lunch Monday to Friday and dinner Tuesday to Saturday. Call 6257 2355.