Dilly Dally

On busy Vivian Street, across the road from Victoria University’s School of Architecture, lies a little oasis for the hungry. Dilly Dally is a 16-seat diner with salads, smoothies, and snacks on the menu. 

Co-owned by Jesse Phillips and Bryn Thomas, the pair wanted to offer simple and filling alternatives for the lunchtime crowd “The concept really revolves around salad bowls, but there are also more affordable options like rice boxes, and cookies”, says Jesse. 

Dilly Dally’s menu is designed around four main salads — all of which feature distinct components, such as yuzu, nori, or tahini. “We pickle cure and make every ingredient in the kitchen”, says Jesse. Diners can further personalise their salad by adding protein options like miso-glazed salmon, organic pulled tofu, or braised beef. Jesse wanted a calm and creative approach to the food. The Dilly Dally tagline is ‘good things take time’ — a nod to their food philosophy. “Nowadays, a lot of people have disassociated from seasonal cycles and how long it takes to grow and produce fresh food.” 

Fresh ingredients also feature in their smoothies and drinks. The pair’s creative collaboration shines through with adventurous flavours. A must-try speciality is the black sesame latte with whipped coconut cream and honeycomb. Other drinks on the list include ingredients like mango, turmeric, goji berries, blue spirulina, and maple syrup. 

To complement the fun tastes, Dilly Dally has a homely approach to décor. White globe paper lanterns and small wooden tables are softened by plants and cushions. Customers have an open view into the kitchen so they can see their food being prepared. “We both love cooking for our friends and families, so we wanted to extend that ‘home kitchen’ feel to the venue.” The team at Dilly Dally want you to take time to stop and smell the flowers. “That’s what dilly dallying is all about”, laughs Jesse, “taking a breath, and enjoy the journey.”