Amy Bachrach
5 months ago
Enjoyed a delicious lunch and a vegetarian platter with greens, lentils, vegetables and a bright salad.
Vegetarian
Shiro Wot
Split-pea stew & colourful vegetable sides
Puréed split peas cooked with red pepper sauce, onion, garlic, ginger, olive oil, mild berbere sauce and fresh herbs.
Restaurant menu price in AUD, updated 8 September 2026. Confirm accompaniments and serving size when ordering.
What’s on
this plate?
Shiro Wot, also written Shiro Wat, is a smooth stew of puréed split peas with red-pepper sauce, onion, garlic, ginger, olive oil, mild berbere and fresh herbs. The photograph shows shiro in the centre of a larger vegetable platter; additional sides are not automatically included in the menu price.
A closer look at each part
- Shiro
- Small black pan in the centreThe smooth orange stew is shiro, a pulse-based dish with a consistency made for scooping. Pulses are foods such as dried peas and lentils. The restaurant describes its Shiro Wot as a puréed split-pea stew.
- Onion and green chilli
- Garnish on the shiro, with whole chillies nearbySmall chopped onion and sliced green chilli sit on the stew. Whole green chillies are also placed at the top and bottom of the platter. Try the stew separately first if you are still finding your preferred heat.
- Textured pulse servings
- Red-brown portions above and below the pan; darker portion to the leftThese thicker servings have visible grains or pieces, unlike the smooth shiro. They appear to be different lentil or pulse preparations. Taste them separately and ask the team to name each one.
- Yellow split-pea-style serving
- Below the pan, towards the leftThis bright yellow portion has visible soft pieces. It appears to be a split-pea preparation and offers another texture to compare with the smooth centre stew; the precise recipe can be confirmed when ordering.
- Yellow cabbage and vegetables
- Towards the upper left and upper rightTender-looking yellow vegetable strips are mixed with orange carrot and other pieces. These give you a vegetable bite between the richer stews. The colour alone does not establish the seasoning or chilli level.
- Beetroot
- Lower right, next to the saladThe deep purple chopped vegetable is beetroot. Expect an earthy contrast to the sauces, with pieces you can pick up alongside a little injera or greens.
- Leafy salad
- On both sides of the platterGreen and dark salad leaves are mixed with tomato and red onion. Their fresh crunch makes a useful change of texture between the soft stews; ask about the dressing if you have an ingredient preference.
- Injera
- Three folded portions and the large sheet underneathThe brown, finely bubbled flatbread is part of your meal. Tear a little from a folded portion, scoop one side at a time, then try combining a favourite stew and vegetable in the same bite.
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
Smooth shiro, soft pulses, tender vegetables and fresh salad, all against tangy, spongy injera.
THE FIRST BITE
Start here
Begin with a little shiro on plain injera. Next compare one textured pulse serving, some cabbage and a bite of salad. Once you know the flavours, try shiro and greens or beetroot in the same mouthful; ask which servings have more chilli.
THE HOW
Make it your own
Tear injera into a bite-sized piece and scoop a little shiro or one of the sides. The injera underneath is part of the meal too.
