Hellenic RepublicApril 30, 2012
The Trapezi menu, at $58 a head, is designed for sharing and is delicious and worry free, because you are guaranteed that every dish will be delicious! Here’s what we ate.
First up, creamy white taramosalata, warm pita bread and Hellenic’s famous saganaki with peppered figs.
These were shortly followed by some croquettes and a deliciously light zucchini salad with beetroot and walnuts.
Hervey Bay scallops with a skordalia crust. Beautiful.
Swordfish skewers with fennel salad.
Cypriot salad of grains, pulses, nuts and yoghurt. One of my favourites. Thank goodness George has taken the word “ancient” out of the description of this dish – it was just getting a tad too pretentious for my liking.
Bannockburn chicken off the spit (left) and slow roasted shoulder of lamb with garlic and oregano. Tzatziki. Cabbage salad with kefalograviera cheese and honey. Patates.
To finish, doughnuts filled with warm semolina custard and cinnamon. We also sneakily ordered two pieces of baklava with candles for the birthday boys.
Asked C, “Is this actually Greek food? Or is it George being all fancy?” Actually, and the reason I rate Hellenic Republic as Melbourne’s best Greek restaurant, yes it it. It’s proper, honest Greek food, just executed perfectly and refined to a tee. They are, in essence, humble dishes that I often eat at home. The tastes and smells are familiar to me. I think it’s this balance between being true to the culture and serving up preposterously good food that keeps Hellenic so busy.
The very next weekend I again met up with C for some Greek of a decidedly different character in Oakleigh – look out for my souvlaki adventure soon!
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