It’s been a while since I last bought a foodie deal so when a Greek feast popped up on Scoopon a few weeks back, C and I scooped up the offer and made use of the deal the past weekend. (Deal: 3 course banquet for two for $49.00) It’s located on the quieter side of the city – Gouger Street on the west side just past Morphett Street; next door to Matsuri. The restaurant was quite empty when we arrived but as we got further into our meal, more people would trickle in with a majority using Scoopons.
Onwards to the food! It didn’t take long before everyone’s table had a mezze platter presented in front of them! Scoopon Saturday perhaps?
Mezze platter: homemade dips, pickled octopus, dolmades (stuffed vine leaves), olives, feta cheese and warm pita
Tarama: creamy caviar dip; melitzana: roasted eggplant and tahina dip; skordalia: potato and garlic dip; tzatziki: yoghurt and cucumber dip; tirokafteri: roasted capsicum and feta dip
The mezze platter was huge with an abundance of pita bread and a variety of dips. I wasn’t sure if we’d get through it all, and if we did, were we going to fit in mains?!
The dips were faultless. So good. It was my first time having dolmades (vegetable stuffing with a huge smack of lemon) and more than likely be my last. They were super sour and I didn’t find them palatable but maybe meat stuffed ones are better? Amazingly, we finished off all the bread and braced ourselves for the main platter.
Chicken yiros meat, feta balls, lamb shasliks, chicken shasliks, prawn shasliks, keftedes, salt and pepper squid, pilaff rice and Greek salad
The main platter arrives and we’re impressed with the variety of protein on offer, unfortunately we didn’t think that the taste lived up to appearances. C and I agreed that the chicken and lamb were overcooked and dry but the feta balls were delightfully soft and pillowy, and the salt and pepper squid had a light coated batter with tender meat.
Final course: dessert!
Cream kataifi: kataifi pastry, rich custard and sweet cream, all layered and finished with roasted nuts and served with seasonal fruits
Galatobouriko: layers of filo pastry, filled with a rich semolina and egg custard baked together and finished with syrup. Served warm with cream and fruits.
Both desserts were lovely! My favourite was the galatobouriko with its flaky layers of filo pastry, smooth egg custard and sweetness from the syrup. The fresh strawberries were a bonus and helped cut through the richness of the dessert. :)~
So that’s what I got up to last weekend. One more Friday to get through before the long weekend commences! What do you guys have planned?