Diane de Beer
If you kick off with their meze, that’s all you might get to. From their fried brinjal and skordalia dip, all made in-house, to their halloumi cheese with grape chutney... the list runs long and in many variations: from a meze/tapas platter to the more unusual pikilia platter (three dips or pickles with herbed pita).
Their Spanish prawn starter pops with flavour while many travel for their prawn curry. Meat plays a huge part here. There's the lamb kleftiko, exquisitely made, with their lamb chops served with spiced lentils, tahini yoghurt, Greek lemon and potatoes a hot item; the Klein Karoo ostrich fillet with honey, soy and star anise reduction with crushed wasabi potatoes. Delicious desserts include the Greek milktart galaktoboureko and to top it, they make their own thick Greek yoghurt.
The list is extensive, catering for every taste and pocket, and their wine by-the-glass selection is excellent. Chef Patron Dino Fagas delights in doing food and wine pairings on a regular basis.
They’re alert to their diners’ needs.
Interiors that are unique and sassy; contemporary with a chic yet comfy style, and they embrace family dining as well as romantic couples. The space allows for this generous mix.
Take a close look at their personalised menu, which says everything about the restaurant and its owner. It’s informative and quirky.
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