Head Chef Guillaume Montes takes control of the Hellenic kitchen at George Calombaris’ GAZI, presenting authentic but modern and exciting Greek restaurant.
The fun interior of this city institution, with a rooftop full of misshaped terracotta pots and an open kitchen, continues to make it an inviting space, always full of buzz.
The Greek menu starts with small dishes, like a prawn kataifi. It’s wrapped in a crunchy shredded pastry and served with a smoky sweet mayo and smoked almonds. Lamb kalamaki is a lamb skewer with hints of spice and a mint yoghurt. The saganaki comes oozing in a sizzling pan and has an intense sweetness from peppered figs. The soft-shell crab souvlakis are a signature dish: charred dense bread with crisp fried bites of crustacean and a Japanese mayo with hints of honey. On the lighter side, a whole rainbow trout is delicate and fresh, with a simple lemon butter and crispy skin.
PSST! Come in at lunch for a bend over box – a quick and fast weekday mix of savoury to sweet for $27.50.