PROFILED BY DEGROOTS MEDIATraditional Greek lamb on the spit draws regular feasters every Sunday. It is this sense of community that owner and chef Steve Katsihtisthe loves about Greek dining culture. Mum helps in the kitchen with breakfasts and his partner Jacqueline warms the front-of-house. Their dining room is a contemporary space where stainless steel meets wooden bistro-style seating. A casual corner coffee space offers swivel stools, magazines and a water feature wall. Inside tables are not plentiful but many prefer the heated gazebo to settle in for a quality meal.
Salt and pepper oysters are addictive little starters, and equally moreish is the delightfully sinful saganaki. The saltiness of grilled haloumi is something to look forward to on this menu as is char-grilled octopus. Steve weaves his heritage throughout the dishes while embracing Mediterranean cuisine as a whole. Other entrees include creamy garlic tiger prawns pan-fried with capsicum and Spanish onion. You do not have to be a vegetarian to appreciate zucchini flowers stuffed with rice, beetroot and fetta which are served with watercress and almond salad. Moving on to heartier meals, calamari is plump and stuffed with fresh tomato, crab and fetta then baked in Napolitana sauce and presented on risotto. A classic penne amatriciana will spice you up with pancetta doused with chilli, garlic and tomato. A double-baked half duck rests on parsnip and potato mash and comes with wilted spinach and onion jam. Desserts keep the Delish-factor high with Greek beauties such as softly fried honey puffs soaked in honey syrup.
Roz Taylor