Cretan cooking is strong in flavours and texture and Chef Jarrod Smith (ex-The Press Club and Hellenic Republic) brings authenticity to the menu.
Elyros has a distinct Mediterranean feel with white walls contrasted with dark polished wooden floors, while comfortable furniture invites a long lunch or a relaxed evening. Staff are welcoming and knowledgeable, in the style you would find in Crete.
Start with chargrilled, tender young leek, the addition of crunchy, toasted hazelnut and lemony sorrel leaves providing variation in texture and flavour. Then try the sweetbreads: the nutty flavour of the fried sweetbread and cauliflower is enhanced with almonds and contrasted with intriguing goat butter and zingy capers. Black-eyed beans and tomato make a tasty base for the pork belly with a beautiful crisp skin, which comes served with a fried cabbage roll and black pudding, making this an interesting combination. Always a favourite, slow-cooked lamb shoulder is tender and juicy, and is accompanied by roasted shallots, onions and garlic and an oregano-flavoured jus.
PSST! Check out the great value lunch offer of meze, roast meats and dessert for $45 from Tuesday to Sunday.