A love of charcoal chicken, a trip to Palestine, and a Curb Your Enthusiasm episode have all inspired Subiaco’s newest Mediterranean venue unveiled to diners this week.

Crafted by hospitality group Sesh Mafia, Larry’s Charcoal Chicken is serving Middle Eastern comfort food and respectable drinks out of the very comfortable ONE Subiaco building on Roberts Road.

Sesh Mafia co-founder Ben Tua travelled to Palestine in August 2023 in search of quality charcoal chicken after watching one of comedian Larry David’s show’s most-recalled episodes which hails “Palestinian Chicken”.

After his pilgrimage, Mr Tua began to devise his own charcoal chicken worth travelling for.

“I went all the way to Palestine looking for charcoal chicken, so I guess you could say the obsession got pretty serious,” he said.

“Larry David had me convinced it was worth travelling for. He wasn’t wrong.”

Larry’s is designed to cater equally for those seeking a quick pita or takeaway lunch as it does friends lazing over a Middle Eastern feast.

Leading the menu is Sesh Mafia director of flavour Leigh Power, behind Shui, Papi Katsu, Sweetwater, and Ginger Boy.

Mr Power’s upbringing in Melbourne’s melting pots of Brunswick and Lygon Street imbued his approach to flavour-rich, familiar cooking.

“Larry’s is fast, fun and super fresh. There’s fire, smoke and plenty of hustle and bustle, with the charcoal chicken obviously the star of the show,” he said.

“That sense of abundant, home-style eating is a big part of Larry’s. Food comes to the table fast, you share it, order more as you go and have a good time.”

Diners are encouraged to order small plates, house-made dips, flatbreads, salads, and additional flaming mains to get the full experience.

Spiced beef, prawn, veggie and lamb options are said to be worthy chicken companions.

Experienced venue manager Nick Vecera has built six cocktails to complement the smoky menu, letting the food dictate the flavour profile of his beverages.

“Preserved lemon, Aleppo pepper, pomegranate molasses, cardamom, rose water, even the spice blend we use on the fries have made their way behind the bar. We wanted the food and drinks to feel like they belong together,” Mr Vecera said.

Keep an eye out for the preserved lemon martini with Aleppo pepper-infused olive oil, and Larry’s Margarita which comprises seasonal kumquats sourced from Vecera’s own backyard.

Larry’s Charcoal Chicken is open for lunch and dinner, with bookings available.