Restaurateur/Chef Jonathan Barthelmess already has two Greek fine diners to his name: The Apollo in Sydney and also in Tokyo. He now adds Greca – his first restaurant in his home state of Queensland – to the list.
Greca is a modern interpretation of a classic Greek taverna, complete with white walls, polished concrete, olive trees and timber tables and chairs in an open, airy space. The service is quick, relaxed and informative.
The menu presents traditional, uncomplicated Greek and Mediterranean flavours, cooked over wood and fire and designed to share. Start with a classic spanakopita made with wild weeds and cheese: crisp pastry with a generous filling of greens and an earthy charred flavour. The grilled octopus is served on a bed of almond paste and chilli, and highlighted with a delicate lemon vinaigrette. The charcoal chicken is blackened, but moist and succulent, in a piquant lemon and pepper dressing, served on wilted mustard greens and complemented with a chunky Greek salad.
PSST! If you can’t make up your mind, let the chef take you on a Mediterranean tasting with one of his set menus.