Greca

L'avis de Gault&Millau

UPDATE: In July 2019, Ben Russell (ex-ARIA Brisbane) was appointed as Executive Chef at Greca. 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. Reviewed for the 2019 Guide

Adresse

3/5 Boundary Street, Howard Smith Wharf Precinct, Brisbane
4000 Brisbane

Contact

+61 7 3839 1203
Voir le site web

Horaires

Lundi  12:00 - 22:30
Mardi  12:00 - 22:30
Mercredi  12:00 - 22:30
Jeudi  12:00 - 22:30
Vendredi  12:00 - 22:30
Samedi  12:00 - 22:30
Dimanche  12:00 - 22:30

Equipe

  • Ben Russell,  Chef

Catégories

Snack Méditerranéen Grec

Publicité

Formules

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