Guillaume Montes has risen up through the ranks at GAZI to become Head Chef, and is guided by Executive Chef and television identity George Calombaris. GAZI offers Melburnians an Aussie take on Greek street food. Hundreds of terracotta pots hang from the ceiling, giving a touch of the traditional to the slick, modern fit-out.
Most dishes at GAZI are designed for sharing, and they range from small plates to substantial mains. Pork belly is a revelation, with perfectly crisped skin and tender meat that melts in your mouth. The accompanying apple and parsnip skordalia with tomatoes adds a fresh, slightly sweet flavour to the dish. Steak fans should try the Cape Grim scotch fillet with caper and kalamata olive dressing. Served in slices, the excellent quality of the meat is evident, as is the skill of the chefs.
PSST! Ask for a seat at the bar, and you can watch the expert team of chefs working in the open kitchen.