LOCATIONA handball away from AAMI Stadium and a designer bag’s throw from the West Lakes mall.
PROFILED BY DE GROOTS MEDIALocation, location, location. Water, water, water. Picture a pristine sunny day, gently rippling lake and the waft of freshly cooked seafood overflowing from the plate set before you. Easy, isn’t it? Even when the waters have taken a churn for the worse and there are wild West Lakes winds a-blowin’, Zak’s provides perfect refuge with a warming sambuca or shot of
sketo,
metrio or
glyko coffee. A cabinet bursting with baklava,
bougatsa and creme kataifi comforts throughout the day, but for the ultimate Greek cuisine experience prepare for a feast. Platters are the way to go for those who love sharing their souvlakia, yiros and the likes of fried calamari, King George whiting and quail. Dip into some
taramosalata (fish roe) or the house speciality of
amigthaloto frederiki (almond and garlic). A side of rocket is spruced with sesame, sunflower seeds and fresh haloumi shavings. Meze dishes are another way to dine like a Greek god. Summon a spread of saganaki, spiced sausage and spanakopita. Crispy fried whitebait pulled from waters nearby is aptly sea-salted and spiked with lemon. Salt and pepper eggplant stands out, its batter made with Mythos beer. Octopus tentacles are often used as a measuring stick (figuratively speaking) on which to determine a good Greek restaurant. Here they win in the fine form of large, char-grilled South Australian specimens – not a rubbery baby in sight.
If the octopus does not sucker you in, the views will. The lake is often dotted with sailboats, canoeists and fisher people. Inside Zak’s the polished cement floor is set with linen-clothed tables and subtle concessions to a Greek-meets-nautical theme – sails billow from the ceiling while a toga line of goddesses dance around its freeze-work.
Roz Taylor