Lamb on Chapel

Chapel St's charcoal-lamb institution. souvlaki and gyros cooked on real fire for over 30 years.

Vintage South Yarra. a no-frills shopfront that has barely changed in decades. The charcoal fire pit is visible from the counter, and 80s videos play in the background. Seating available in a section down the back. Gets loud and lively from Thursday through Saturday; late-night energy builds as Chapel St crowds filter in.

Charcoal-cooked lamb in chunk form. not compressed gyros meat. is the restaurant's defining feature. The fire pit is visible to diners. Greek pastries including galaktoboureko and baklava served alongside the main menu. Open until 4am on Saturdays, making it one of the few souvlaki shops in Melbourne with true late-night hours.

Authentic in its charcoal cooking technique and its use of real lamb chunks rather than pressed gyros meat. a method increasingly rare at accessible price points. The presence of Greek pastries (galaktoboureko, baklava) and a decades-long Greek-Australian lineage reinforce its heritage.

Pricing sits at the higher end for a souvlaki shop. around $19-22 per souvlaki. The charcoal cooking and quality of real lamb chunks justify the premium for most fans, though some reviewers note the value equation has shifted over the years. A credit card surcharge applies and is not prominently displayed.

Summary drafted with AI from public reviews.