Cucina by Toscani's South Bank Brisbane

Nutella and Ferrero Crunch Milk shake, with Chocolate Ganache, hazelnuts, vanilla bean ice cream and a dash of whipped cream.

Toscani's has several restaurants in the greater Brisbane area, including Victoria Point, Riverlink, Loganholme and Carindale, and with a Robina outlet on the Queensland Gold Coast.  It has been 18 years since Toscani founder Chris Maggachis commenced in Garden City.


Friday night at the South Bank outlet of Toscani's.    Despite some  long wait experiences I read in cyberspace media, my group of four adults and an infant did not encounter any issues with the service.   I rather found the blonde haired staff interacting with us doing his best with customer engagement, even located in a touristy area after a long day.   Did I find the Italian cuisine here watered down to suit the passing parade of South Bank visitors?   Pasta, pizzas and the usual menu for a quick bite may have first given me some impressions I get from the Gold Coast places I usually avoid, but there is a difference at Cucina's here.


I reckon it is better than those obvious touristy places, the menu can be varied and I love the open kitchen concept.   For breakfast, there is Primo bacon, fruit and fig loaf slices together with three variations of breakky - Mediterranean, Bubble & Squeak plus the Big Aussie.    Lunchtime till 5pm has sandwiches with lamb, salmon, veg and grilled chicken variations.   Little Stanley  Burger is captivating, with garnishes of beetroot relish, Swiss cheese, onion rings, Chipotle Aioli, tomato, Dijon mustard and edible leaves accompanying the bacon and beef, with fried egg.   I must say the last ingredient seems to be a current Brisbane thing - in NSW and Vic, it is the ever present poached eggs, often the 63 degree option.

Seafood Paella from Cucina at Toscani's  - with Chorizo, mussels, calamari, chicken and sauteed prawns.

I enjoyed my Mango Smoothie whilst eyeing the Berry crush version ordered by one of my fellow diners.     I dare say the  Ferrero Crunch milkshake is a must, it looks and tastes awesome.   I found the Spaghetti  Marinara of good value, with a mouth watering sauce and fresh seafood of four types - scallops, mussels, prawns and calamari.    The Hawaiian pizza, with smoked leg ham and pineapple on a  Napoli base, was acceptable but I was diverted by the seafood Paella share plate for two persons.


My preconceptions were that Paella has to be orangey in colour, but again I may be missing something.   The saffron rice here is of a different type and was not as fluffy in texture that I had hoped for.    Still, the Chorizo provided an uplifting smokey and rewarding flavour to contrast with the seafood and chicken buried in the mix.   This iconic Valencia and eastern Spanish coastal culinary delight ranks as one in the top list for me.


We did not have the marinated grilled Tiger Prawns  - a rather Queensland thing - and the roasted beetroot, which is served with candied walnuts, broken goat's cheese, orange, baby spinach and Cavolo Nero. (bumpy leaved kale).


I found it good Cucina's here has Greek meatballs ( Keftedes  with basil and accompanied by a cherry tomato salad drizzled with Tzitkizi,  a Greek dip sauce made from strained yoghurt from sheep or goat, mixed with red wine vinegar, cucumber bits, salt, garlic, olive oil and Dill );  and  the Italian Arancini rice balls  (with Mozzarella cheese, olive, Aioli and tomato fillings), apart from the usual Antipastos, garlic and Bruschetta Pizzettas  or grilled meat skewers.

I love this version of a deep fried pizza like bread slice.

The kids' menu even has Spaghetti Bolognaise - how thoughtful!   In the adult section, eye  catching are the New Zealand green lipped mussels   (brewed with red wine and Napoli sauce and garnished with sauteed onions and garlic)  and the Spanish styled braised pork (with capers, black olives and tomato sugo plus served with Chat potatoes).


My impressions of the Cucina by Toscani's at Southbank Brisbane:

Ambiance:  3.5 out of 5
Culinary: 3.5 out of 5
Customer Engagement;  3.5 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5





The Cucina by Toscani's visited is located at the corner of three streets - Little Stanley, Grey and Ernest  - in the South Bank, Brisbane, Queensland.

Opening hours are from  730am to 1130pm from Sundays to Thursdays and from 730am to midnight on Fridays and Saturdays.
Contact +617  3846 1000

 

New Chambers Greek Islands Taverna Sutherland NSW

We did get our Grappa to close off our meal.    John came up with this idea and we appreciated this, as we felt content, like back on an island village courtyard with the ambiance and buzz with mates and family.


Greek cuisine are a community thing, so share plates are always a good idea with these Mediterranean restaurants.  The menu may be male skewed, but then that could be related to the cuisine.    There is Haloumi but perhaps more salad creations can be valued by anyone of both genders to balance the meaty stuff and chips.   Greece was part of the Ottoman Empire for many years and at times I am blurred in my understanding of what is Turkish, Greek and Lebanese.

It was a packed Friday evening and the mostly young wait staff were quick on their feet.
Starters were to warm up the palate and we had the only salad then - the usual olives, tomatoes, Fetta Cheese and the like.    There was this pink salmon dip which was gentle but perhaps not strong enough for me.   


On the next opportunity, I would love to try the lamb Casserole, made with a heady mixture that includes Okra and the inevitable tomato.   I am also eyeing the grilled pork chops and the Zucchini fritters.   Interesting enough, the New Chambers also offers the GIgantes, Greek styled baked beans, something perhaps more suited for breakky time.

I am not fully a grilled meats person but i must recommend the quail and chicken offered as the mains.    That evening they were done just right, with a light smoky taste that also allowed the marinade and the meat texture to show.   The Ortikia or quail is my recommendation   - I like to split the bones, I savoured the well cooked meat and thought it was better than chicken or the lamb. 

What impressed me most was the dessert, but then again I am a dessert person.   I already  love angel hair pasta in savoury dishes and was amazed that they used this for the Kataifi, which turned out pleasantly not to be as sweet as the Baklava and the Bourekakia.     With nuts, lemon juice and cinnamon accompanying this dessert, Kataifi could have been a fusion creation in the Middle Eastern region from long ago.    Bourekakia is the Greek cousin of Borek in Turkey and are essentially flaky dough puffs with various fillings.







The New Chambers Greek Islands Taverna visited is located at Suite 47, 40-44 Belmont Street in Sutherland NSW.


Opening hours are from 12 noon to 2pm and from 6pm to 930 pm from Wednesdays to Fridays;  from 6pm to 930pm on Saturdays; and from 12 noon to 930pm on Sundays.  Closed on Mondays and Tuesdays.
Contact +612  9542 2333



My impressions of the New Chambers Greek Islands Taverna are that it wants to be a party place and a village hub.   It helps when they organise their dishes into packages and share plates.  Its location in the southern suburbs may have a benefit as there is no hassle for vehicle parking like in Cronulla or in the inner city suburbs.  

My group of five adults and a child did not get to try the seafood but that is another test of how well the Greek food comes up.   There was an enjoyable atmosphere when we dined but we seated outside and not in the middle of packed tables at the back.    I found service was efficient and the stages of the set meal for us progressed well.


My impressions of the New Chambers in Sutherland are:

Ambiance:  3.5 out of 5
Culinary:  3.75 out of 5
Customer Engagement: 4 out of 5
X Factor:  3.75 out of 5
Overall:  3.75 out of 5

West Juliett Marrickville NSW

Olive oil used to scramble eggs.   Well trained staff, with a good demeanour, approaching and chatting with customers.   Sited on a not so noisy corner of an otherwise busy suburb. 
Everyone gets a boisterous hello on entering through a sort of automated closing door for an entrance.   A semi-industrail interior with no frills, but more than balanced with the warmth inside and of the staff.     Bar drinks are labelled "Medicine". 

I say do check this out for the wonderful difference in food and experience.     It is not just another modern Australian brunch, lunch and breakfast place  - it shows delightful touches of Greek, fusion and creativity.   Efficient delivery after you order.   You can sit by the windows and watch a certain corner of Marrickville go by.   If you choose outdoor pavement tables, you realise that the area is rather residential, which some firmly say is more Enmore than Marrick's.

Salted caramel (left) and peanut crunch (right) cookies.

The  cookies were what I was tipped to try or take home.  I would describe my first bite as gratifying - intense , condensed richness.  Yet not oily, not crumbly.    They had wonderful texture.   The salted caramel was not over powering but just right.  The peanut crunchiness was addictive.    There are vibes to me that West Juliett can be like a confluence of old and new school, the best of tradition and the adventure of the new.   I say the biscuits echo this perspective.                     

Generous serves of cakes - to be shared for the joy, wholesomeness and flavour.

The cakes more than met my expectations, full bodied, with a texture that gave a mellow comfy feeling on the palate and delightfully topped by pistachios, orange rinds, walnuts and carefully presented enhancers.    Perfect for an elegant afternoon tea in your garden or pergola.  The cream was only an adjunct to the main star - the cake itself.  

Pickled onions and fresh herbal picks accompany the olive oil soft scrambled eggs, Sorrel, Fennel, Yoghurt and smoked salmon.

Least to say,  I had a most refreshingly uplifting scrambled eggs, not just because of its presentation, but more so due to the light extra fluffiness of the egg mixture.  

Fruits, herbs, well braised meats and Mediterranean ingredients.   Nuts, grains, Jersey milk, pastries and avocado.  The healthy concept is not flagged in your face but gently folded into creative dishes.   A hub that attracts a gathering, away from the city centre but not too far away.    The wait staff smile with a sincerity and that adds a bonus to the already good menu. A great place for a developing date.  The first thought to bring your kids or Nanna.   Darling doggies would not mind waiting on the spacious pavements.

Do consider going at less obvious meal times, if you can, on weekends.

West Juliett  is located at  30 Llywellyn Street, at the corner with Juliett Street in Marrickville, NSW.  
Opening hours are from 7am to 4pm every day except Sundays; on Sundays from 8am to 4pm.
Contact + 61 2 9519 0101


My impressions of West Juliett in Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   13.5 /4 out of 5

Recommended Menu Choices:
Long hour braised pork or chicken.
Caraway, Kasseri, burnt onions and mushroom on toast.
Salt caramel cookies.
Spelt olive oil pumpkin bread.






 

Opah Restaurant Cronulla NSW

I enjoyed this light and easy salad, with Feta cheese on top.  (Taramosalata)

At the Opah Restaurant, the two of us did find the sole wait staff - a young lady who went about her work tirelessly but with a smile - a most important part of the Opah visit.    She knew how to nicely time the arrival of dishes - and yes Greek food has many  - took the trouble to explain some finer points of what came out to the table and ensured that guests felt relaxed.  If people care and interaction is an integral part of traditional Greek customs and life, we knew where this source of a welcoming atmosphere comes from.

We selected the express lunch, which had variety and good portions of flat breads, Houlami, lamb, salads and Tzatziki sauce for grilled meats.   To me that was a terrific combo, not too excessive and providing a spectrum of what a typical Greek meal entails.

The Houlami slices are made from a combination of both goats and sheep milk.

The Coronas are there like in Mexico, but mind you, Cronulla is one of Sydney's and Australia's premier beach locations, which already have a fun loving disposition towards beer and the laid back life.  Opah also offers jugs of Moscow Mule, Pimms and Sangria, together with Greek sourced wines, cocktails, Martinis and Tequilas.

Cross over in cuisine especially happens in many ethnic restaurants and cafes across Australia.   At Opah, I saw Baklava being served.   There are meatballs with a tomato gravy seemingly ala Italia  - here listed as "Mama's Meatballs".

Several ingredients are shared in the eastern Mediterranean, like Feta cheese, use of tomatoes, calamari, goats cheese, flat breads, spinach, lemon flavouring and Ricotta.  Cooking techniques that favour extensive use of fire, charcoal, chargrilling and roasting on a spit are found commonly from Istanbul to Sicily.   Such a situation also echoes the close historical and cultural ties of the region before the rise of nation states.

Most of us are familiar with garlic prawns, barbequed octopus and deep fried calamari in Greek fare.   Cabbage rolls may be an acquired taste, but what exactly are Greek pork sausages, Loukaniko - how do they differ from the Chorizo?   I am not sure of the difference, but I understand that perhaps it is the mix of seeds and spices that go into the Greek version, emphasising fennel, orange peel, dry herbs and may be leeks.. Someone please educate me on this.....

The restaurant has renovated recently for the outdoor space, with a fully enclosed roof now set up, installed strip heaters for the current cool season and also now have better drawn down blinds to meet the challenges of any possible windy day or evening right from the open ocean.  The palm trees stand sentinel below Opah.

Opah has a wonderful view to the outdoors, day or night, but it can be shiny warm in summer and a tad nippy during winter evenings.    The deciding factor in the Antipodes is the wind, its speed, its direction and its intensity with accompanying rain.  Indoor seating is not that big but there is always the pleasure of sitting on the covered verandah.  I must find out if there is an escalator for customers who prefer not to walk the stairs.

Saganaki, with Kefalograveria cows milk baked with tomato in an oven, is prepared in a deep fry pan with two handles, hence the association with the word "Sagani".  This partiuclar cheese is an appetiser cheese, so it is appropriate as an entree dish at Opah!

The variety of the Opah menu may not be extensive when compared to some others in Melbourne or Sydney but I reckon it is okay.

Lemon squeeze over a well cooked lamb.

At the next opportunity, I must try out the Tiropites (with honey and thyme flavours), perhaps as part of the Greek Yum Cha spread.   People tell me that I shall either love it or not love it, but one must always try...

The buffet approach, or all you can eat, or a set course, can be an optimal way of approaching Greek food.  Many have seen the Greek yum cha meals that appeared in nearby Brighton-Le-Sands, near Sydney Airport, even as far back as the decade of the nineties.

Greeks culturally love to eat in a family setting with friends, neighbours and far flung relatives.   So it is worth getting more than a few to meet at Opah and then relax from there.   Several people I know also speak of the customer engaged atmosphere when dining or lunching.   

The Opah Restaurant is located upstairs at No. 1 Gerrale Street, at the corner of Gerrale Street with Kingsway  in South Cronulla Beach, NSW.   It is fully licensed.
Opening hours are from noon every day.
Contact + 61 2 9544 3133



My impressions of Opah Restaurant in Cronulla NSW:
Ambiance: 3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   14 /4 out of 5

Recommended Menu Choices:
Seafood platters.
Any meat on spit.
Grilled Barramundi or salmon.
Salted Caramel Bougatsa, which has filo pastry filled with vanilla ice cream, salted caramel, icing sugar and custard.  Not for the faint hearted but a lovely idea to share.









 

The Urban on Lantana - Engadine NSW

I had a most delicious Eggs Benedict with avocado slices recently.  The usual combinations with ham or smoked salmon were there but this was the first time I could combine poached eggs with something more flora. 

 The Mayo was not over the top but more like subtle under, which I did not mind, when compared with some other places.  It was an easy morning though and the Urban is rather in the residential heartland of Engadine, a southerly suburb of greater Sydney.  I have heard this place was dishing up interesting items for brunch and even if located away from the business hub, it does have its charm, like a hide away on the edge of a forest.

Toby's Estate blends go with the cuppa.  The friendly staff suggested why not start with a cuppa.    I was captivated by the decor and look of the main counter, with unusual designs and colourful clutter.  Vehicle parking is street side and not hard. 

The variety on the menu appeals to all ages, with fair emphasis on salads, burgers and things for kids.   They do offer recipes and mixed which we may not bother to do so at home, and yet the Urban provides a homely feel for the customers and a variety that we can work through on various visits.  It is also open every day.

There were more than a few families that mid morning at the Urban.  Located at the western side of the Shire (aka Sutherland) , the Urban gives me the impression of  cosiness, that customers feel much at home and its unpolished wooden interiors make this a refuge from the world out there.  The bush is nearby, part of the Royal National Park.

I have been told the sandwiches and sliders are worth trying.   My top choice is the ham sandwich, laden with caramelised onion, home made beet root relish and mixed lettuce on sourdough, a sort of upgraded version of the suburban takeaway fav.  

Bondi Chai, peanut butter, Mozerella stocks, Dukkah eggs, wedges flavoured by Aioli.  Three gluten free options for dessert - orange and almond cake, date and honey loaf plus lemon and sugar crepes.   Kids can have pancakes with maple syrup and cream - yummy.  

There are burgers with lamb, beef and chicken. The Urban Burger has pineapple, bacon and grilled capsicum, amongst other things, with its Angus Beef.   The steak sandwich is a celebration of both Aussie and Mediterranean - with Scotch fillet, char grilled capsicum, mixed lettuce, caramelised onion, Feta with a balsamic glaze, all served on a QSB toast.

My impressions of the Urban on Lantana:
Ambiance: 3 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5  out of 5
Overall:  3.5 out of 5


Recommended menu choices:
Quinoa soy bean toast with spread;
The Urban brownie, served with Nutella and ice cream;
The Vegie Urban, with Rosti, Houlami, mushrooms, spinach, avocado, relish and two eggs in any style on deli rye bread; and
Slow cooked beef wraps garnished by rocket, beetroot and Aioli and served with steak cut chips.






The Urban on Lantana is located at Shop1, 51-53  Lantana Road, Engadine NSW.

Opening Hours are from 630am to 4pm from Mondays to Thursdays; from 630am to 430pm on Fridays;  from730am to 3pm on weekends.
Occasionally their Facebook page does announce themed night openings for dinner time.
Contact +61 411 310 385


 

HAM - Cronulla NSW

Jamon baked eggs with avocado and toast.

With a two shop space, brothers Harry and Mario's deli cafe - HAM - feels like walking into your friendly regular for a cuppa and more.  There are baked stuff on display,  outstanding coffee blends and meals with a definite Mediterranean flavour and inspiration.  There is a homey feel with indoor plants, a rustic yet modern feel and seating of various kinds to suit your mood and preference.

To start the day, there are two breakfast plates available, one with Jamon Serrano and the other emphasising smoked salmon.   The Jamon or dry-cured Spanish ham from the sierras or mountains has a distinctive taste and bite on the palate when compared with softer ham varieties.

The most attractive of the HAM breakfast menu to me is in their wide choice in fibre grains, including Acai, Quinoa, smoothies, Granola and Chia versions.

A deconstructed Yeros for lunch time has a lamb shoulder lovingly cooked for twelve hours and then served with a quinoa Tauboli and Tzatziki dip on rosemary scented pita bread, garnished with tomatoes and garlic for an uplifting experience.  In contrast, there is a Persian herb Fritata  for light eaters, served with Tzatziki.  

For takeaway, there are home made loaf options in pear, banana with raspberry and apple with rhubarb.

The staff remain smiling and friendly despite a busy morning.  Service is fast and one is not kept waiting.

Maybe more people prefer to sit on the pavements ala Sydney style, but it is enjoyable sitting inside as well, watching two main counters and their activities.   The coffee blend of the day is written on a chalk board and mine was Ethiopian in origin - strong and flavourful.  The barista said, "Yes, I can do that for you", which underlined their customer engagement.   The lady staff taking care of the tables asked if there was anything else she could bring  - instead of just clearing the finished stuff. 

Pastizzi, which is the national baked icon of Malta, is found here with chicken, spinach and ricotta or chili con carne options , all accompanied by chutney.  This is not to be confused with the Pastitisio, a Greek lasagne creation - this has ingredients like shredded Parmesan cheese; tomato based Passata; beef mince; Penne Rigata pasta; bread crumbs; crushed garlic cloves; coarsely chopped onion and ground cinnamon.

For those on the run, toasties come with pork, turkey, ham, veg, salami and tuna, amongst others.  I am eyeing the ham hock with a fried egg roll and Cheddar sauce for my next visit!  I am curious about the Portuguese toast with a berry compote for breakky - is this a southern Euro version of the French toast?  I understand that yesterday's breads are buttered and then put butter side down on a pan to become golden brown before serving.

Cheese, dips, croissants and cured meats.  Wraps, Feta, salads, Ricotta and breads in the Mediterranean tradition.  The bay is not far away, walkable across the road and park.  The cafe and deli is sited within a fashionable hub that has access to Cronulla Mall with all its shopping, surfer lifestyle and village atmosphere.   Now I begin to understand why even Sydney siders holiday here, with so many things to do, from snacking on good old Aussie pies to savouring Greek and Italian culinary offerings.

Two illustrative offerings illustrate the expanse of the HAM menu.  Chicken pies, filled with mushrooms, herbs and roasted veg, recall visiting an aunt's home but wiht a Hellenic twist.  More complex is the Antipasto Platter from HAM, lavished with Burrata d'Buffalo ( fresh mix of Mozzarela cheese and cream), Jamon Serrano, olives, mixed marinated vegetables,  pistachio Pesto and Nduja spread on sourdough.  Nduja is of Italian inspiration in the world of charcuterie, it is just a spicy spreadable salami and used on sandwiches and even pizzas.

There is also a Breakky Panini stuffed with proscuitto, baby spinach, lemon Aioli and egg on the panini.  Do not mind the probable exoticness here - there is Worchestershire sauce on the lamb wrap! Plus you can have your Biercher Muesli as well.




HAM is located at Shop 3/17 Gerrale Street, Cronulla Beach -  a 45 minute drive from Sydney city centre.
Opening hours are from 7am to 6pm every day.
Contact +61 8521 7219
HAM also provides catering.



 

Meet The Greek Restaurant - Brighton-Le-Sands NSW

The servings are wholesome.  The views outside are good, as the restaurant faces the beach and Botany Bay.   The ambiance inside is cosy and rustic.  The staff go about their business efficiently but at times they need to look at the seated customers more, especially if they are seeking help.   The menu has variety and echoes authenticity in choice.  

It is a small restaurant but located at the heart of the Brighton-Le-Sands dining hub.  It is surrounded by Mediterranean culinary competitors and could be a vital stop in a foodie tour.   Streamed music in the background got louder progressively as the night wore on, but hey, this is a Greek culinary experience - no dancing though as can be found in some boisterous restaurants in other places.

Ingredients like almonds, tomatoes, Pita breads, yoghurt, Tzatziki dips, lentils, quinoa, Freekah, onions, raisins, eggplants and honey are aplenty here.  And then there are also Bechemal cheese, Napolitana bisque sauce and the rice vine leaf rolls or the Dolmades.   Or the more familiar Greek styled fries and garlic breads.

This was a good selection of reds from my mate - the Chateau Nico Lazaridi,a s a waiter suggested,  is a value offering, flavourful, not overly bold and most agreeable before the start of a meal.   No Ouzo tonight, we went to the vineyards!   Ouzo can be served in a shot glass or mixed with drinking water - best drunk with the starters of meze.

Menus do change for winter and summer seasons. Beef pasta, prawn spaghetti, vegetarian Moussaka do remain constants.   Hubby could have the meaty pasta, the children can dwell on the prawns and Mum does love veg. Moussaka is usually mince in a baked clay pot, so the veg option is an interesting twist.

If you want a break from heavier meals, I  recommend the Cretan Dakos and Ancient Grain salad combos.  The former salad serving has barley rusks and Mizithra cheese in a mix with tomatoes, capers and onions, all dressed by olive oil.   Mizithra is unusual in that is it a goat or sheep fresh cheese mixed with whey - it is popular on the isalnd of Crete.

My mate had the good looking lamb shoulder which had been stewed for several hours  -  this came out well, with no over flow of gravy as in some mainstream Aussie places but with the meat showing excellent texture and taste. The obvious presence of olives, garlic cloves and lemon used to simmer in their juices on to the cooking process make this unique.

Barbecue plates for two persons comprise of either seafood or meat.   For ala carte, I was already captivated by the grilled options in swordfish, chicken, pork, baby snapper and Barramundi.  Chicken stood out in the Irini Santorini and the butterflied chicken  Tis Skaras.

 For the Irini, you get a Chicken supreme fillet with spinach, sun dried tomatoes, fetta, spinach, sun dried tomatoes and a lentil and bean salad drizzled with an Ouzo and tomato based Vinaigrette.   I noticed the Karas is dominated by a theme of lemon - fresh lemon slices, a lemon thyme oil and  lemon flavoured potatoes, apart from a mint yoghurt.

Meze starters, almost akin to Mediterranean yum cha teasers, are aplenty to choose from.  I love the zucchini fritters; marinated pickled octopus; pork, leek and fennel sausages: pork belly strips;  and King prawns with Ouzo spice salt.

The Rigoni pasta were put at the base of the hotpot soup I had for mains as shown above but initially they looked more like grains.   Indeed they are - barley or related to the Italian Orzo.

The seafood offered in my hotpot - mussels, king prawns, Barramundi and octopus - were market fresh, had infused flavour and was impressive, although I would preferred the soup to be stronger in spice and more bold.  Toasted bread beside the bowl was smoky on the tongue.  I found this excellent for a winter's evening, making the body warm inside with a cosy feel.

For Melbournians,  Meet the Greek can be a sort of Lonsdale Street by the sea.

A reasonably priced banquet is also offered with either lamb or pork Rotisserie,  that delightful Hellenic grill over charcoals.   The meat is roasted whole and horizontally over the spit.  There is continuous rotation of the meat which is also ensured constant self-basting itself. It is a centuries old technique and the use of charcoal provides sensations on the palate that modern cooking facilities cannot.   The meat is then carved for more practical bites and serves.

Meze choices in the banquet package are Haolami, Oktopadi and Kalamakari.   I am sure a reader can correctly make out the English language equivalents of these delightful snack bites.  At times, I find it is already sufficient to have these entrees with no more room for the mains, but then that's me.  Some mates remind me that the meze are to stir up the appetite for more, not less!

Smoked eggplant, pink cod roe and Dodoni fetta dips are de rigour here as well, I just love the variety offered.  The staple dip of Tzatziki, a strained youghurt mixed with red wine vinegar, olive oil, possibly dill, garlic, cucumbers a d a dash of salt, is also good here.

Meet The Greek Restaurant is located at 85 Grand Parade, Brighton-Le-Sands NSW.
Vehicle parking is best available on side streets.
Opening hours for lunch on week days are from 12 noon to 230pm and for dinners on weekdays and Saturdays from 530pm to 1030pm.
The restaurant is open on Sundays from 12 noon to 1030pm.   It is closed for lunch on Saturdays.
Contact them  on +61 9597 5062