Sink your teeth into meze, souvlaki and moussaka at this authentic Greek restaurant housed above a pub in the heart of Sydney CBD.
I’ve walked past The Belvedere Hotel countless times, regrettably unaware of the mouthwatering Greek fare on offer one storey up. With Head Chef Stegios at the helm, diners are taken on a journey to the Mediterranean, where they are welcomed with open arms and treated to a family-style feast of meze and large plates which are shared around the table.
Meze Plate – Beef Keftedes, Olives, Calamari, Octopus, Pita Bread, Tzatziki, Taramasalata, Skordalia, Kefalograviera Cheese Saganaki Kefalograviera (Cheese) with Lemon, Honey & Pistachio ($16)Chargrilled Octopus with Fava Yellow Bean Purée, Lemon & Olive Oil ($19)
We start with the meze plate, laden with beef keftedes (meatballs), calamari, fresh tzatziki and olives alongside two beautiful dips served with warm pita bread. My favourite is the taramasalata – a dip made of white cod roe with onion, lemon juice and olive oil.
Then, there was the Saganaki Kefalograviera (cheese) – quite possibly my favourite dish of the night. Crisp and golden on the outside, warm and gooey on the inside, the salty bite of cheese was perfectly contrasted with sweet honey, a touch of lemon and crushed pistachios. A must-try!
Slow Roasted Lamb Shoulder with Lemon Thyme Potatoes, Mixed Root Vegetables & Tzatziki ($50)
Moussaka – Beef Mince, Layered Potato, Eggplant & Béchamel Sauce ($32)
Grilled Lamb Cutlets with Lima Beans in Tomato Sauce with Spiced Whipped Feta ($32)
And then there’s the crowning glory – puffs of gentle steam escape as we pull apart the slow-roasted lamb shoulder, it’s impossibly tender and succulent, you could very easily forego the knife. Served with lemon thyme potatoes, mixed root vegetables and fresh tzatziki which is the perfect accompaniment to cut through the richness of the lamb.
Honourable mention also goes to Chef’s moussaka with its layers of juicy beef mince, slices of potato and eggplant, and a thick blanket of creamy béchamel sauce.
Galaktoboureko with Baklava Ice Cream
Finish on a sweet note with Chef Stegios’ galaktoboureko – a traditional Greek custard slice made with semolina, wrapped in golden, crispy filo pastry. Served with baklava ice cream, packed full of smashed filo pastry, walnuts and pistachios, and finished off with sweet, sticky cinnamon syrup – heaven!
Greek At The Belvedere
482 Kent St, Sydney NSW 2000
(02) 9264 1688
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