Meat dishes

Doro Wat

Ethiopian chicken stew, eggs & sides

Traditional Ethiopian chicken stew cooked with spices.

Injera platter with chicken in dark red sauce, two eggs, white cheese, greens, meat, yellow vegetables and salad

Restaurant menu price in AUD, updated 8 September 2026. Confirm accompaniments and serving size when ordering.

What’s on
this plate?

Doro Wat, also spelled Doro Wet, is Ethiopian chicken stew cooked with spices. The supplied photograph shows chicken and eggs in red sauce as part of a larger sharing spread. The menu price is for Doro Wat; ask which accompaniments are included rather than assuming every pictured side comes with it.

A closer look at each part

Doro Wat: chicken stew: Large dark red serving in the centreDoro Wat is Ethiopian chicken stew. A large chicken piece is coated in a thick, dark red sauce here. Separate meat from the bone and use a little injera to gather it with some sauce.
Eggs in the sauce: Two oval shapes near the centreTwo eggs are coated in the same red stew. Break off a little egg to taste with the sauce; it offers a firmer, distinct bite alongside the chicken rather than another meat preparation.
Crumbly white cheese: White portions on either side of the stewThe white crumbles appear to be the Ethiopian-style fresh cheese often called ayib. Try a small amount with the sauce for a softer contrast. Ask the team to confirm the cheese and ingredients.
Cooked greens with meat: Dark green servings around the top, left and rightChopped cooked leaves and stems are mixed with strips or pieces of meat in several parts of the plate. They offer a leafy texture alongside the central stew. Ask which greens and meat are used in this combination.
A separate meat preparation: Orange-brown pieces towards the lower leftA smaller serving of cubed meat in a lighter-coloured sauce sits beside the chicken. Taste it separately so you can compare the two preparations, and confirm the meat and recipe with the team.
Yellow potatoes and cabbage: Yellow vegetable portions around the rimSoft-looking potato pieces and cabbage sit around the main dishes. These offer a familiar vegetable texture and work well in a small bite with the greens or a little of the chicken sauce.
Salad and green chilli: Upper right and lower left edgesPale leafy salad, carrot and green chilli slices sit alongside the cooked food. Try the salad between richer bites; leave the chilli slices aside until you know how much heat you enjoy.
Injera: Three rolled portions and the base under the foodThe soft bread is both your scoop and part of the dish. Tear a little from a roll, collect a small amount of one component, then explore combinations such as chicken sauce with egg or greens.

Amy Bachrach

5 months ago

Enjoyed a delicious lunch and a vegetarian platter with greens, lentils, vegetables and a bright salad.

Dueanchonnee Sribenjalak

a month ago

Praised the varied menu, delicious meat dishes and friendly staff, and recommended a visit.

Kevin B.

3 months ago

Found a warm atmosphere and fresh, flavourful food, especially the vegetarian platter served on injera.

YOUR FIRST FEW BITES

Settle in.
Take your time.

THE FEEL

Flavour & texture

Thick, deeply savoury sauce, chicken on the bone, firm egg and soft cheese, with vegetables between bites.

THE FIRST BITE

Start here

Taste a little chicken sauce on injera, then try it with a piece of egg. Next add a small amount of cheese, if you eat dairy, and compare that bite with one of the greens. Ask the team about the sauce’s chilli level.

THE HOW

Make it your own

Separate the chicken from the bone, take a little egg and scoop with injera. Try the sides individually before combining them.