PROFILED BY DE GROOTS MEDIAChef Athan began his hospitality career as a kitchen hand here, and now he co-owns the restaurant (with his brother Nick) and runs his own brigade – of three. You read correctly. Over a hundred tummies are filled during dinner service by an apprentice, Athan and Nick, who concurrently manages front-of-house. They turn out popular dishes like the mixed platter for two with a selection of meats and seafood, and from the grill they send out pork spare ribs basted in a deliciously sticky honey barbecue sauce, served with chunky chips and Greek salad. Plump baby calamari comes pan-seared, stuffed with herbed rice, and beautifully sauced with white wine and tomato; and de-boned quail emerges from the oven braised fragrant with port and served on rissoni pasta.
Aside from the delectable menu items, there is another reason to visit the only Greek restaurant in Adelaide’s Eastern suburbs. On the last Sunday of every month two whole lambs are spit roasted for all to see and savour; just make sure you book in advance to avoid missing this Greek gastronomic treat. People also flock here to enjoy the traditionally prepared octopus dishes. Whichever of these specialties you are lucky enough to enjoy, when you reach for your napkin at the end of the meal, double check that it is in fact yours and not one of the special serviettes displayed on the wall. Those have been autographed by celebrity diners who, like you, have been lured by the rumours of Platia’s kitchen.
Roz Taylor