Posted on Oct 17, 2017
 
Greek food is the food of the Mediterranean.
Ruled by the Persians and the Turks during the previous millennium, the Greeks have developed a cuisine that that reflects their geography and their history.
The food is all about olives — as olive oil and contemporary food uses the olive flavour and the flavours of fish, meat and vegetables endemic to the area.
On the coast fish, squid and shellfish are the highlights.
Inland it is goat, lamb and aubergine.
Our Greek restaurant is a pleasant venue; room inside and out for up to 80 diners.
The décor screams GREECE — shiny royal blue tiles and polished concrete.
The artwork reminds us of the blue and white villas on the Mediterranean.
The menu has a selection of Greek foods available as either an entrée or a full course.
Strangely the number of options is matched by a host of normal Australian café items served with chips.
We all chose the Greek items except JV who had delicious calamari and chips.
Thank you JV, the nicest chips are somebody else’s.
Now Deep Fried and un-battered Calamari (Kalamarakia) is a famous dish in Greece and served with fresh tomatoes, salads, olives and fetta. Not chips! JE tasted the Haloumi; grilled Cyprus cheese with mint/olive oil and Saganaki Prawns — prawns sautéed in a rich tomato sauce and served with Pita and Fetta.
Pita is to Greeks what Pizza is to Italians and the warm flat-bread type side is delicious with sauces and soups.
Many of us had lamb dishes. One was Kleftiko — lamb shoulder slowly roasted on the bone and served with side vegetables.
The other was Fasolakia — delicious bean and tomato casserole applied over pulled lamb. “Pulled” is the end effect; actually the lamb is fine-cut from one of a number of rotating kebab grills visible in the kitchen.
Two people ordered dishes with Greek salad. Fetta and olives advertised but missing on the night.
A couple finished with the desert Galaktobouekto — a delicious and large serve of a honey flavoured custard tart. Genuinely delicious.
While the decor was reminiscent of the Mediterranean, regrettably so was the service.
The food arrived in a reasonable time — no complaints there — but the order taking was clumsy, the food delivery was messy (who ordered the glump?) and the drink service was problematic — if they had a service.
Restaurants can’t afford to let patrons sit for 30 minutes without offering to fetch them beverages.
And they can’t afford to take glasses away without offering to repeat the order.
It was clear that no one was in charge of front of house; the staff chatted near the bar all evening and when we had a latecomer, he was greeted and then ignored.
No order for food until one of us insisted.
It was a 35-cover night with four people front of house.
Cheerful, chatty, underworked and unorganised.
The wine menu is a trap; the matching price for each item is on a different line thanks to a lazy proof reader at the printers.
The result is that “House Wine” is an expensive bottle-only option rather than being available by the glass.
It’s a beautiful venue on a warm night and the food is delicious.
I will try it again. But I think I’ll steer clear of a busy Friday or Saturday night.
 
 
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