LOCATIONDocklands
PROFILED BY DE GROOTS MEDIAIn my travels abroad I never made it to Greece, instead falling in love with a Brit and returning to my homeland with him in tow, but when I conjure up images of what it must be like, Saganaki Greek Cuisine and Grill always springs to mind. It might not have the whitewashed walls, but the staple blue chequered table cloths are there as is the lapping water glistening across the way. The extensive menu is dominated by traditional Greek fare with the occasional modern Australian influence creeping in.
Start with the saganaki trio of kefalograviera (Cyprian haloumi and soft kasseri brushed with egg, flour-dusted and flambeed with Metaxa), or dolmades (vine leaves stuffed with rice and fragrant herbs). For main sample the keftede grilled mixed mince pattie with kasseri cheese and served over skordalia mash with tomato and herb salsa, or the moussaka (layers of potato, freshly ground mince, eggplant, wine and bechamel). Alternatively, for larger groups, try the Slow Roast Feast, cooked for a minimum of 15 hours it includes suckling pig slow-roasted with sage prunes and honey. Finish with the chocolate molten pudding drizzled in orange and pink peppercorn sauce, served with double cream. The good sized wine list boasts a large Greek selection with handy food matching recommendations.
Veda Wickens, January 2007
