Yeah Boy is a dream come true for any person who loves dining out, but struggles with the menu due to allergies, religious practises or personal beliefs.
At Yeah Boy, all dishes can be made to cater to lactose intolerant folk, celiacs or gluten-intolerant diners, vegans and vegetarians and those allergic to eggs, nuts, soy, garlic or onion, plus any other request you may have. Yeah Boy also prides itself in keeping each individual diner’s personal and religious beliefs in mind when crafting creating dishes for its extensive menus.
The Carousel had a chat with Ange Ling, General manager of Yeah Boy, before sending senior journalist Wendy Squires in to check out the Windsor eatery!
The Carousel: It’s so refreshing that you’ve taken on the challenge of catering to all dietary requirements in one menu. What made you decide to do this? It’s no small feat.
Yeah Boy: Oh you’re so kind – and this question made me giggle! Yeah Boy was really born from our own experiences. We know firsthand how challenging having multiple dietary requirements, preferences and intolerances can be, and how wonderful – and less stressful – it is to all feel catered for; whether vegan, carnivore or any other dietary requirement.
TC: I love how the menu has influences from so many different cuisines! How long did it take to curate?
YB: Our menu really is a testament to our people, past and present. It constantly evolves, as we all do, and we’re excited to see what magic we can create next.
TC: What is your favourite dish on the menu?
YB: Coming into winter we’re really vibing our new Pumpkin Kale Gnocchi that’s launched at our Windsor venue. It’s been a complete hit both within our team, as well as with our beautiful guests!
TC: The ingredients you are using are seasonal and local. Will you be changing the menu up to account for seasonal ingredients, or is that really too challenging?
YB: Live local, support local. It’s always at the forefront of our minds and having multiple locations now we try to spread the love. Currently our beer list is all from Geelong and Surf coast and we love that we can bring a little bit of home to Melbourne.
TC: Your wine list has been curated with a lot of thought and clear concern for the environment. How long did it take to plan and was it fun tasting all the wines?
We really love the range of organic and vegan wines we stock! Tastings are a full team affair to ensure feedback from a range of palettes and tastes (not to mention a great perk!).
And one thing that we do value highly is having fun along the way, no matter the process; whether it’s looking at figures, getting creative with the menu or wine tastings! Business is tough, and it’s why we put such a priority on ensuring we have a laugh every single day.
TC: Do you think a lot of restaurants will follow suit? After all, it’s 2021 and it’s a little weird to think that there are still lots of chefs who won’t tweak a dish to cater to dietary requirements …
YB:That’s the beauty of Yeah Boy; our foundations are customers’ needs. Our guests are the lifeblood of our business, and to us, it’s the one percenters that count. If we can spend an extra few minutes to make even one person feel personally catered and cared for, at the end of the day that’s what makes us feel fulfilled.
In between Lockdown Numbers 3 and 4, The Carousel asked multi-award winning senior journalist Wendy Squires to pop in and eat as much as she could then report back. This was her summary of the evening:
The Yeah Boy Experience
“This charming restaurant hidden down lacy terrace-lined Duke St in Melbourne’s trendy Windsor is a gem for vegetarians, vegans, allergy sufferers and meat lovers alike.
As you enter, it’d as though you’ve walked in to a truly relaxing Oriental spa, with sectioned areas and a gentle, zen feel complemented by soft lighting.
‘Serving a diverse range of dishes – from plant-based eats through to slow cooked meats – Yeah Boy’s menu has been thoughtfully curated to ensure there’s something for everybody.
“Signature dishes includes moreish vegan mac and three cheese, cult favourite, Krispy Fried Cauli-Flower with jalapenos and house made BBQ sauce and the Sexi Mexi Bowl with chipotle corn, pineapple and capsicum salsa, guacamole with spiced chicken breast or crispy quinoa flaked tofu.
“Every dish uses ‘just picked’ fresh produce. The menu is a delightful way to discover new taste sensations such as vegan sashimi and mushroom san choy bao. We loved the K’tucky fried cauli, a crispy moresome dish complemented by fiery jalapeño and a tangy BBQ sauce.
An absolute revelation was the burnt garlic chicken, a juicy breast sliced and served on a bed of creamy sautéed mushroom and spinach.
The charcoal bao was a fluffy pillow of deliciousness with moresome pulled pork, spicy mayo and kimchi. Vegetarians need not miss out as crispy quinoa tofu version is offered.
We chose the Mediterranean bowl to share, a colourful delight of slow cooked pulled lamb, sweet tomatoes with fetta, dukka and almond pearl couscous and tzazki.
The last course – yes, we couldnt resist – was a pear crumble so moresome we almost ordered another. Everything was washed down with a selection of sommelier-suggested delicate pinot noirs from the charming owners’ native Geelong, the Oakdene being of special note.
Don’t Miss The Circuit Breaker
Now that Melbourne restaurants are permitted to reopen for diners, Yeah Boy is thrilled to once again welcome guests. So much so groups of four or more will receive their their first round of cocktails for free when they dine in. Dubbed the ‘Circuit Breaker’, the offer will be available for seven days but may be extended for another week! Don’t miss out!
Yeah Boy is located at:
2 Duke Street
Windsor 3181
( Just off Chapel Street! )
Phone: 03 9510 0105
Email: windsor@yeahboy.com.au
OR
76 Preston Street
Geelong West 3218
(Just off Pakington Street!)
Phone: 03 5222 5864
Email: info@yeahboy.com.au
