Walsh decided to offer the cuisine local to one of the world’s ultimate culture (and party) cities, New Orleans. Considering there was nothing, really, of that style in Melbourne, Walsh knew he had to offer legitimate New Orleans cuisine by hiring a chef from Louisiana who was well versed in both Cajun and Creole cuisine. Enter Chris Weysham, who ticks all those boxes.
“I started eating gumbo when I was probably two years old,” Weysham says.
“Every family and every person has their own take on gumbo. As you get older, you add your own signature to your family’s gumbo. The main ingredient in gumbo is a black rue; the longer you cook it, the darker it gets. “Gumbo is the only dish in the world I know that uses that dark rue,” explains Weysham.
The gumbo at Girl With The Gris Gris comes in at a very reasonable at $8 in a cup or $15 in bowl with absolutely delicious flat bread. The other famous New Orleans’ dish on the menu is the Creole dish, Jambalaya ($10). Also on the menu is another famous Cajun dish, the roasted Cajun turkey Po Boy that comes out in what essentially an enlarged cut off end of a French bread, stick and filled with a delicious hot mix of Turkey, rue and other Cajun flavours.
“Creole is more rooted in New Orleans. When that city was first being settled, you had a mix of Haitians, Africans, Germans, Italians, French, Spanish and English all these people creating a big melting pot of cooking and because there was a little bit of money involved, I would say Creole cuisine is more refined.”
Weysham is deeply grounded in New Orleans cuisine. His methodology, preparation and execution are as close to how he did back home possible. Adding to the authenticity of food is the overall aesthetic of Girl With The Gris Gris with the beers imported directly from Louisiana.
Ding Dong Lounge is now doing dinner and show specials where diners get to order from the restaurant menu and enjoy music from the stage at the comfort of a table.
BY FAT PRESTON
