Restaurant is quite nice and simply decorated. White tablecloths and pictures of Greece adorning the walls.
We couldn't bypass the plate of dips for entree. 5 different flavours - tarama (fish roe) - lovely pale pink colour, unlike the bulk made stuff from supermarket that probably has some horrid pink colouring in it, flavour was subtle but tasty, tzatziki - one of my favourites. Flavour was perfectly balanced. Eggplant dip - sometimes the smokiness of the eggplant can be too strong but this was beautifully balanced, skordalia - never had this one before and we couldn't decide what it was. It is made from potato, garlic, olive oil and vinegar - very moreish! And lastly htiptiti, which is made from fetta cheese, roasted pepper and olive oil - the balance of the pepper and cheese was excellent. The dips were served with freshly made pita bread, which was soft but chewy.
Also had another entree - white bait. Usually I love whitebait but this had quite a sharp fishy flavour - didn't stop me eating it though.
All the mains were served with either baked or mashed potato. I had the lamb cutlets or Paithakia - they were cooked to perfection. The others had the chefs special Arni Lemonato. Lamb cooked in its own juice, lemon juice and oregano/herbs in the oven. The meat was very pale and to me the lemon flavour overpowered the taste of the meat. It was a bit on the bland side. They had it with baked potato (they looked like large wedges) and other veggies.
The paithakia consisted of five lamb cutlets, which had been chargrilled with herbs and served with tzatziki and side salad. The salad was simple greens, red onion, tomato, capsicum.
Too full to have a dessert so next time will have to leave some room as I love baklava!
highly recommend this restaurant.
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