Just around the corner from Dickson’s main thoroughfare, Trevs @ Dickson has been consistently providing Canberrans with delicious food and great coffee for the last five years.
While the sun’s up, Trevs is a lively café that locals flock to for a wholesome breakfast, quick lunch, or (double) dose of caffeine. As the working day draws to a close, the venue takes on a more intimate vibe, with the warm lighting and flickering of tea lights providing a cosy atmosphere that’s perfect for a glass of wine and good conversation over a casual dinner.
Owner and chef Trevor McGrath (a.k.a. Trev) has an impressive resumé, having trained with George Calombaris and Gary Mehigan, cooked for our political leaders at The Lodge and US Embassy, and worked as a personal chef in the UK, Spain and France. He’s been able to inject this wealth of experience into Trevs, creating a modern Australian menu that adds flair and creativity to classic dishes.
The newly-launched breakfast menu features the ‘Trevs Taste Collective’, which includes sweet, savoury and healthy elements for those who struggle to settle on just one!
Looking through the dinner menu, Trevs offers their ever-popular pizzas and pastas, as well as a range of entrees and mains that draw inspiration from Mediterranean flavours. Trevs also prides itself on being able to adjust many of its dishes for dietary requirements without compromising on flavour or quality – and for vegetarians, there’s much more than just the obligatory roast vegetable stack here!
If you like a bit of variety for your entrée, kick off your meal with the signature tasting platter, which includes small bites such as the feta and thyme cigar, za’atar spiced haloumi pop, and lamb kibbeh. The cigar and haloumi are herby and flavoursome, while the kibbeh’s outer layer has a satisfying crunch.
The slow roasted lamb shoulder has a great depth of flavour, with the extra time in the oven allowing the lamb to caramelise and crisp up on the outside, while leaving the meat soft and tender on the inside. The minted pea puree beneath the lamb is smooth and velvety, providing a vibrant green backdrop for the dish.
Even before it hits our table, the chicken scalloppini announces itself with the aromas of smoky prosciutto and roasted cherry tomatoes. The chicken itself is incredibly soft and juicy – reflecting the care and technique that has been used in preparing the dish. This is comfort food at its best – great for a cold winter’s eve but also light enough to enjoy on a warm summer day.
The desserts at Trevs are well renowned amongst local circles – and it’s easy to see why. The crust on their Signature Crumble, made with a well-guarded house recipe, has great nutty flavours with a hint of spice. Today’s filling of apple and raspberries is matched well with a scoop of pistachio ice cream, and a pinch of candied floss on top adds a playful touch to this sweet treat.
For those who purely associate ‘dessert’ with ‘chocolate’, you won’t be able to look past the Lindt chocolate semifreddo. It’s rich and decadent, with a scoop of caramel macadamia gelato and crunchy hazelnut toffee praline complimenting the slight bitterness of the chocolate.
As one of Dickson’s quiet achievers, Trevs continues to prove that there’s always a place in the restaurant scene for dedication to providing high quality honest food and service. Trev and his team work hard to provide a personal touch to ensure that visitors feel welcome and have a great experience.
