Chargrilled lamb ribs and smash burgers – Village Char and Bar opens at The Oxley

Behind Village Char and Bar is Subash Prasai, a hospitality veteran with more than 18 years of experience across some familiar names, including The Lamb Shop and Potato Boy. Now, Subash is stepping out with a restaurant of his own, drawing on that experience to create a venue that brings together his passion for chargrilled meats, fresh seafood and good, honest food.

The result is part Greek eatery, part neighbourhood grill and part casual bar, designed to cater to everyone from families looking for an easy lunch to groups settling in for dinner and a few drinks.

With the beach just down the road, Subash saw an opportunity to create a menu that offered a little something for everyone, from fish and chips and burgers to substantial share platters and Greek favourites.

One of the menu’s standouts is the lamb ribs, which are slow-cooked for 13 hours before being finished over the chargrill and served with house-made tzatziki. There’s also golden grilled saganaki with honey and oregano, alongside souvlaki, chargrilled chicken and Greek salad.

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If you’re arriving hungry, the chargrilled platters are designed for two and bring together a selection of chicken, lamb and pork with Greek salad, chips, pita and tzatziki. Seafood lovers can opt for a spread of grilled prawns, calamari, octopus and Australian line-caught snapper, accompanied by the same generous selection of sides.

And yes, there’s plenty for those who prefer their dinner between two buns. Village Char and Bar has introduced a concise line-up of smash burgers, with the cheeseburger already proving popular. Subash keeps things relatively simple, layering beef patties with onions caramelised directly on the grill, cheese and sauce, all tucked into a soft potato bun.

The fish and chips deserve a mention, too. Rather than relying on pre-prepared fillets, the kitchen receives fresh Australian line-caught snapper and fillets it in-house, offering it battered, crumbed or grilled. It’s a little extra effort that reflects Subash’s approach to the food.

While the menu covers plenty of ground, Village Char and Bar is very much a place to settle in rather than simply grab something to go. The Oxley’s open-air atrium provides a breezy backdrop, with olive-green tables, black chairs and hanging greenery contrasting against the venue’s vivid cobalt-blue walls and timber-lined bar. It’s relaxed and casual, with enough room to spread out a few plates and linger over a drink.

And if you need another reason to stop by, Subash has introduced some seriously wallet-friendly Friday specials as part of The Oxley’s Atrium Summer Nights. We’re talking $10 smash burgers, $15 chicken schnitzel with chips and salad, $15 chargrilled skewers with tzatziki and $5 beers. Yes, five dollars.

Originally from Nepal, Subash moved to Australia in 2006 to study hospitality and has spent the years since working across restaurants and hospitality education. Alongside running kitchens, he’s also a trainer, helping the next generation find their feet in an industry he clearly loves.

“I enjoy hospitality,” he says. “Always learning, you know. I’m always trying to be creative and come up with new ideas.”

With generous share platters, chargrilled favourites, fresh seafood and some very enticing Friday specials, Village Char and Bar is carving out its own place in Nobby Beach’s dining scene.

Head to The Directory for opening times.