The Clare Valley has recently welcomed a new cafe to town and it’s name, Strange Concept, may just be an ode to all it offers.
Led by chef and hospitality vertan Lenny Giri, the new spot has got no shortage of knowledge behind the scenes, with Lenny having over two decades of experience. As a French-trained but globally inspired chef, Lenny’s menu jumps from Vietnamese bánh mì to Indian, Italian and Greek dishes, with everything from dim sims to club sandwiches in between.
“There are no recipes,” Lenny said. “Whatever my heart and my knowledge of gastronomy gives me, I put that.”
It’s a philosophy that created the entire venue and Lenny’s career which has seen him work alongside some of Australia’s most recognisable chefs, including MasterChef names Gary Mehigan and George Calombaris, as well as Melbourne chef Raymond Capaldi.
“Every time people come, they’ll have a different experience,” he said.
This is because the ever-changing menu means no two visits are quite the same, although a few early favourites have already emerged in just two weeks since opening.
“The best-selling product is the bánh mì, Vietnamese roll,” Lenny said.
Strange Concept keeps all produce local, with their meat sourced from Clare Valley Meats and vegetables from The Corner Patch in Clare.
This creates a breakfast menu spanning everything from traditional eggs on toast and a mexican style avo on toast to a Filipino-style breakfast with pork belly and chow chow sauce. There’s also a nod to the region with a Clare Valley outback breakfast featuring mushrooms, latke, quandong and eggs.
A weekly rotation of rolls include traditional greek yiros, roast pork with gravy, Moroccan chicken and of course their signature Vietnamese pork roll.
On the drinks menu, there are fresh juices made to order, including options like the Immune Booster (carrot, orange and ginger), Summer at Bay (apple, watermelon, pineapple and orange), and The Refresher (watermelon, apple and orange).
Among the more unexpected offerings is a dedicated dog menu, inspired by a venue Lenny remembers from more than 20 years ago. The menu for furry visitors includes options like minced Angus beef and slow-cooked chicken breast, both served with a boiled egg and rice.
Originally from Melbourne, Lenny’s career has taken him through some of Australia’s busiest kitchens, including roles as executive chef in Daylesford and running his own French bistros.
“I do food from 16 different countries with perfection,” he said. “I’m settled in Clare Valley now, so I’m not moving anywhere anymore.”
With plans on the horizon to pick up another venue in Auburn, Lenny is making moves to bring more of his expertise to the popular wine region.
Strange Concept cafe
When: open daily for lunch from 12pm and dinner from 6pm
Where: 302 Main North Rd, Clare
For more info, click here.
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