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L'avis de Gault&Millau
Tassie-born but of Cretan heritage, Chef Philip Vakos was on Masterchef a few years ago, before opening his own Greek restaurant. He bases his dishes on straightforward advice: ‘keep it simple, but keep them guessing’.
With wooden floors and chairs, this eatery has a traditional Greek touch, but is modern, inviting and fun. With the upstairs area now open, Bahari can accommodate more hungry diners.
Start with a trio of dips, including their house-made vibrant pink taramasalata, or the decadent saganaki, oozing on a plate with a topping of Greek herbs – delish! Kataifi prawns are wrapped in a shredded, paper-thin, crunchy casing and served simply with mayo and lemon. Chargrilled octopus has a subtle ouzo flavour with lemon and oregano. The slow-roasted lamb shoulder is magnificently moist and tender. This delectable dish has hints of rosemary and garlic and goes superbly with a side of crispy-skinned, lemon-roasted potatoes and a traditional Greek salad with a slab of fresh fetta. The menu also offers several banquet options.
PSST! Bahari can organise event catering at your next function, including a private party at home.
Reviewed for the 2019 Guide