Consider The Sauce: B&D Kitchen in St Albans

Photo: Kenny Weir

B&D is at that “other end” of Alfrieda Street, not where we usually start our St Albans adventures – but it’s worth the enjoyable walk.

It’s a typical Vietnamese restaurant – friendly, good service, long menu and popular.

As ever, our eyes are drawn to the photos and handwritten signs that adorn the walls and wall mirrors.

B&D Kitchen

  • Address: 57 Alfrieda Street, St Albans
  • Phone: 9364 5880


Wow! Goat curry and another goat curry!

When I ask which is recommended, I’m told to go for the “regular” ca ri de (Vietnamese word; price $15).

What we receive is a rich, mild curry dish that almost seems in the Malaysian tradition.

The meat is OK but on-the-bone fiddly.

And there’s a lot of skin. Normally I’d be fine with that, but in this case it’s of a rubberiness that’s unappealing, so we put it aside.

Balancing that is quite a lot of bread-like substance, which at first I take to be dumplings of some sort; in fact, it’s taro and it meshes with the curry gravy just right.

Observing the many different kinds of dishes being consumed around us and reading the menu, we feel a tad overwhelmed and lazy, so we order exactly what we desire.

Will I ever tire of eating pho?

No … as if !

Will I ever tire of writing about pho?

Such appears extremely unlikely.

In this case, our brisket/sliced beef version is a doozy. The brisket is fatty but wonderful; the sliced beef, thicker than in most places, is succulent. And there’s a hefty amount of both, putting the $10 price tag in the true bargain category. The broth is slightly sweet but fine. And the accompanying greenery and sprouts are of good, fresh quality.

(This review has been sponsored by the St Albans Business Group. However, Consider The Sauce chose and paid for the food involved and the business group neither sought nor was granted any access or say in the writing of this review.)

Photo: Kenny Weir
Photo: Kenny Weir
Goat curry. Photo: Kenny Weir
Goat curry. Photo: Kenny Weir
Photo: Kenny Weir
Photo: Kenny Weir