MEET THE KITCHEN

It is the "Serbian-ness" that gives the menu its distinctiveness. Many of the dishes are traditional to the areas that were once known as Serbia, and the food is cooked with a combination of unique ingredients and spices, combined minced meats and a liberal use of onions.

Take for instance karadjordjeva schnitzel: imagine a piece of pork schnitzel stuffed with a blend of two or three cheeses (similar to ricotta and feta), rolled up and fried. What makes it so exciting, to Vasic's way of thinking (and she's right), is the smoky prosciutto tucked in along with the cheeses. Rice built up with heady roasted green pepper accompanies. It is a full-bodied, hearty dish, no doubt.

Moist and tender, grilled chevaps are a hybrid of sausage and burger-patty made from a mildly spicy blend of beef, pork and lamb. Vasic serves them with some fried potatoes, similar to a breakfast joint's home-fries but crispier and with bacon.

Miljevic describes a cheese from his hometown, and this version is an interpretation of it.

Branka's grill also cooks up pork chops, a couple of New York sirloins, ribs and kebabs of pork raznjici. M

iljevic recommends the grill platter for two with sausage, chevap, raznjici, chops, Serbian burger, and small karadjordjeva schnitzel.

That should give you a good idea of the savoury meatiness of J & B's eastern European cooking. The service that brings it to you is casual and at times a bit awkward but compensated for by eagerness.

 

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