13.5 / 20

Bahari

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

Adresse

177–179 Swan Street, Richmond
3000 Melbourne

Contact

+61 3 9427 7898
Voir le site web

Horaires

Lundi 
Mardi  / 17:00 - 22:00
Mercredi  / 17:00 - 22:00
Jeudi  / 17:00 - 22:00
Vendredi  / 17:00 - 23:00
Samedi  12:00 - 15:30 / 17:00 - 23:00
Dimanche  12:00 - 15:30 / 17:00 - 22:00

Equipe

  • Philip Vakos,  Chef

Catégories

Méditerranéen Bistro/Brasserie

Publicité

Formules

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