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





 

Burnt Orange - Mosman NSW

A sprig of lovely and fresh mint leaves is presented inside your water jug.  The staff are attentive, approach guests with a smile and are focused on prompt delivery - coffee is served rather not soon after you mention them.  

We step on to relatively wide indoor spaces, with sandstone walls and wooden floor boards, a rustic feel and a good sense of natural surroundings.  Sue and I had not caught up for some time now, and what a rather good place to see each other again and chat.   There is a rather refreshing presence of Burnt Orange here, with boats and yachts hidden behind foliage on a calm deep blue perfect bay.   We are not far from the Big Smoke of Sydney but we can forget about Sydney here, us huddled in a hidden corner of the Sydney coast.  I recall the nearby Gunners Barracks as well in this respect.

A cheeky, rather bold and seemingly domesticated black and white feathered bird - the Magpie Lark - sauntered under the tables an chairs in the inner dining room.  It was rather prosperous in size and apparently wanted to be the restaurant's informal mascot.

Barossa ham is luscious, flavourful and have a delightful bite.  So I was rather stoked that it was served with my Eggs Benedict, which had been lovingly prepared with gooey smooth eggs and a toasty kind of brioche.   Next time, may be I can try the Alaskan King Crab Benedict served on the same toasted brioche.

Sue had the buttermilk pancakes, generously served with Ricotta and strawberries.    The other pancake option was with maple syrup and double smoked bacon - the savoury and sweet combo!

We initially talked about the vegetarian full breakfast, laden with roasted Truss tomatoes, avocado, field mushrooms and your choice of poached or scrambled eggs, all heaped on sourdough toast.   Another alternative to the Aussie full breakfast is the Breakfast Board, with gluten free Avoca Brown bread holding house smoked trout, grilled Halloumi, avocado and a soft boiled egg.

We were too early for lunch but I did spot the Burnt Orange fish pie, a rather attractive dish to me, albeit only available for lunchtime, from noon.  This has both smoked and fresh fish fillets swirling in a rather yummy leek and white wine sauce, accompanied by sides of green leaves and fluffy potato mash.  Do watch out, Bannisters!

I noticed the Elderflower Presse, containing both lemons and sweetener, a rather mystifying name for a carbonated soft drink, although with aromas from the flowers of the European elder berry.

Kids can go for banana breads, scones, flavoured milks and smoothies - but so can the adults!

Lunch recommendations include the Spaghettini with King prawns, garnished by bread crumbs of Pangratto, parsley, lemon, chilli and garlic, with strong hints of Mediterranean culinary aromas;  the salad of house smoked Sumac ocean trout, feistily served with baby spinach, a spiced buttermilk dressing, beetroot, Freekeh (or roasted green wheat cereal), boiled egg and pickled cauliflower; and a ravioli stuffed with slow cooked Suffolk lamb and graced by sugar snaps, mint, preserved lemon and broccolini.

With a captivating verandah all around the Federation-styled mansion,  the building that hosts Burnt Orange has character and heritage.  I felt like stepping on to a bungalow with a possibly interesting past, an ambient relaxed feel and with a design that allows the free flow of breezes from Chowder Bay.   

The nearby vehicle car park can be modest but fully utilised on weekends, even if the charges per hour are not modest.  

One may take scheduled public bus services from Sydney city centre, but again, this may detract from the full enjoyment of what Burnt Orange offers.  The strongly suggestive landscaped greens do confirm that this was the Mosman Golf Club many years ago.   With a vantage point that soaks in the surrounding bush and hilly terrain,  Burnt Orange's location is ideal.   Guests may have to be careful though navigating the steps and foot path leading from the car park to the restaurant, but all's well if taken in the spirit of a walk in the bush.

Alas, we did not have opportunity to tuck in any dessert on this recent visit....

The gift and souvenir shop, adjacent to and accessible from the dining area, is worth a walk around.   Items are carefully selected and displayed, with sections dedicated to children, adult woollens, jewellery, homewares, books and unusual buys. 


The flag ship restaurant of Burnt Orange is located at 1109 Middle Head Road in the part of Mosman leading to the naval reserve and Chowder Bay - opposite the HMAS Penguin.

Opening hours for the cafe are from 830am and you can have breakfast, morning tea, lunch and high tea accordingly till 530pm every day except Sundays.
Dining for exclusive function bookings are available every evening except Sundays from 630pm.
Contact +61 2 9969 1120 for the cafe and +61 2 9969 1020 for the shop.
They also have a cafe presence at Chatswood Chase in Chatswood NSW.

The Point Milk Bar - Bulli NSW

Fettuccine with king prawn, chorizo and Parmesan shaves.



The owners of the Austi Beach Cafe, I am told, run the Point, located around half way between the beach at Sandon Point
and the Princes Highway in Bulli, just a short drive north from Wollongong.   Tucked away in a rather residential area, it is open for breakfast and lunch like most of the proliferation of cafes in the Illawarra.   The rains had subsided when a mate and I wandered there not long ago.

I chose the black board special of fettuccine with Chorizo, King prawns and Parmesan.  I did find this uplifting in both texture and taste - good value in pricing and combination of ingredients!   The menu may not be extensive but rather practical in options. 

Pulled lamb sandwich.

There is an ice cream/gelato bar, with a small display of sandwiches, quiche, friands and the like. Kids have access to some stuff from the cafe to preoccupy their attention.

Only one staff member was covering the cafe when we were there.    The coffee may not have stood out (the Illawarra is very competitive in this aspect) but the juices and shakes are all right.  The view from the cafe opens up to a road junction and houses.  Vehicle parking is by the road side.  Amongst the people I know, there is a perception that prices for things are higher here but it is up to each individual to visit and check out.



The Point Milk Bar is located at 40 Point Street in Bulli NSW, with the nearest cross road being Southview Street.
Contact + 61 2 4267 2850