Dickie Fitz

If they had stayed for a little longer, they might have realised that the story I was telling was one of salaciousness, survival of 6.3 Richter scale earthquakes, 800 years of in-breeding in hidden Tuscan villages, and scandal. Alas, they missed out. All three couples came, perched for 10 minutes or so, before murmuring into the waiter’s ear something which meant that they then proceeded to shuffle across the crisp white and mustard-toned restaurant to somewhere where they could engage in their own (much more dull) tales. Admittedly, at the age of ten my teacher did declare that I was a foghorn, but in this situation it was not the decibels that were the issue, but rather the proximity of the tables.

Dickie Fitz

I don’t know whether it’s part of the Australian vibe, or whether the blinding whiteness of the restaurant has some sort of narcotic effect. Whichever it is, the waiters just seemed very lax. At the back of both upstairs and downstairs dining areas there are, at an initial glance, what appear to be bars. But as the meal progressed, and I winked, waved and stared until my eyes my eyes began to water at waiters in the hope of catching their attention, I realised their hidden purpose: they are the restaurant version of the bird watcher’s hide - a camouflaged refuge where under the guise of polishing glasses the staff can spectate and judge the gorging and imbibing. Eventually, I managed to snare a waitress before she shuffled behind the hide.

Dickie Fitz

As an obsessive fan of MasterChef Australia (I refuse to watch the British version), I was rather excited by the promise of an Australian-Pan-Pacific menu, and plumped for the Thai chicken salad: fresh, crisp and crunchy to the point where I could feel my jaw muscles ache the next day. It was definitely palatable, albeit lacking that sweet sticky, spice-kicked tang that the word “Thai” promises. My dining companion enjoyed what was apparently smashed avocado, charred tomato, feta and grilled sourdough, but which was hard to make out under the crisp kale shroud.

Dickie Fitz

Our meal ended at the two dishes. We felt rather abandoned by the waiters, who did not even try to maximise spend-per-cover by offering us dessert or drinks menus. Their tactic must have worked to some bizarre extent as I returned to the restaurant some weeks later, mainly out of curiosity: spiced halloumi with falafel, preserved lemon, and pickle salad for me. Crunchy and tender in all the right places, bitter, zesty, sharp and sweet, it was a success. For dessert, a delicate twist on the pavlova - a soft set lemony curd, berries and basil infused cream - in no way satisfying, but refreshing all the same.

Dickie Fitz

So, in summary, my experience of Dickie Fitz was crowd-shy waiters, not outstandingly innovative yet refreshing, clean, tasty food, and (squashed together) tables that are actually bookable for brunch, an increasing rarity these days.

Food: 7/10

Service 4/10

Vibe: 8/10

Loos: 6/10

Suitable for: brunch, celebrations, actually being able to book a table, vegetarians