PROFILE BY BEST RESTAURANTS
Although you'd half expect to see reclining men in togas being fed grapes by Renaissance women, the menu offers nothing of the sort. The Athenian represents a forum for gorging upon olives, dolmades, minestrone and haloumi. Choose from a selection of mezes including the taramosalata, a fish roe dip made from quality caviar and olive oil, or anchovies in virgin olive oil and vinegar. Try a combination platter which comes laden with Greek lamb, stuffed zucchini, stuffed capsicum, cabbage rolls and mixed vegetables. Traditional Greek dishes are the popular favourites such as lamb souvlaki and moussaka, which comes with layers of mince meat, eggplant and potato topped with bechamel sauce. The fresh seafood selection, including scallops, whitebait and octopus, comes directly from the Sydney Fish Markets. The only other thing non-Greek you'll find here is the wine list which contains a large range of Australian drops, sufficient enough to please Dionysus himself. For a Zorba-inducing banquet fit for Zeus, bring the extended family for lunch or dinner.
Annabel Wise