Medusa Greek Taverna

PROFILED BY DE GROOTS MEDIA
Leave the hub-bub of the city behind and step inside this CBD oasis, where suits converge for a momentary escape to their slice of Grecian heaven. Armchair travellers muse over the giant murals that swallow the walls, depicting the bright blue hues of the Aegean, cobblestone backstreets and the white curves and columns of ancient Greek architecture. Perched high on a corner in the western end of the city, this light and open space offers views towards Darling Harbour and the bustling streets below. Chef Greg Akridas fuses fresh local and Greek produce, while hosts Peter and Maria buzz across the polished wooden floorboards. For a restaurant which only bloomed in the crowded garden of CBD restaurants 12 months ago, Medusa has gained immense popularity and rave reviews, seducing tastebuds aplenty with her traditional Greek cuisine.

The atmosphere of this family-run restaurant swings between corporate, when office-workers come for weekday munch-times, and lively, when families come to share platters on weekends. Promoting the social aspect of Greek eating, the mezethes (entrees) on offer range from garithes saganaki – classic baked prawns, fetta and tomato – to the mixed mezze plate for a convoy of tarama, tzatziki, haloumi, dolmades, octopus toursi and olives with pita bread. Meat lovers will delight in Medusa’s succulent signature – a slow-baked traditional side of lamb escorted by lemon potatoes and roasted vegetables – best washed down with an icy glass of Mythos beer. Medusa’s tempting array of Australian, New Zealand and Greek wines and beers will certainly aid the digestion process. Medusa’s glyka (sweets) are not to be missed; spoon into a delightful combination of Ouzo strawberries, pomegranate coulis, anise ice-cream and crispy kataifi – or, if you have a sweet-toothed partner in crime, try the compilation platter for two and sample every sweet on the list.

Lauren Barker, October 2008