Greek food can sometimes get a bad rap, with the occasional sloppy late night kebabs with shaved mystery meat log, pungent garlic sauce and a scrappy bit of iceberg lettuce casting an unfair shadow over the country’s culinary tradition. The good news is you will find nothing like this at Meze-Mazi.
Reviving the old space where Sudanese restaurant Babanusa once was, the bright and clean new shop front is a welcome sight in between the takeaways and antique stores of Prospect Road. Owner Andrew Papadakis is often working the floor and ensures that all tables are well taken care of. Adelaide born, Andrew travelled back to Greece at a young age and only decided to make his return to Australia three years ago to pursue a future in food.
The menu features a number of small plates, referred to as meze, as well as a number of traditional main dishes. Ask for the recommendations of your wait staff and they will not disappoint. The meze section is extensive enough to share as a feast, and also offers three different kinds of fried cheese, so you know it’s going to be good.
The signature fried cheese dish is the feta filo, a neat square of salty fried feta cheese, wrapped in crisp filo pastry and drizzled with honey and toasted sesame seeds. It’s crisp, sweet, salty, soft and it’s fried cheese. So it covers all delicious flavour and texture bases.
Other meze highlights include the chargrilled octopus, perfectly textured and smoky from grilling over coals, with crispy charred umami ends and suction cups (sorry octopus). Melting soft eggplant, listed as imam, topped with a tomato onion sauce and feta cheese. And for something more filling, spetzofai, a traditional sausage stewed with capsicum and onion, served with buttery toasted herb bread. The sausage especially moreish from slow cooking.
For a single meal, there are some expected familiar sights: char grilled lamb, chicken, or mixed meats served with chips, pita and a salad. Finally giving souvlaki the reputation it deserves. However, ask for a recommendation from Andrew and he will try to have you order bamyes, a baked chicken and okra dish. Most people are put off by the okra, but if you have an open mind it’s a must. The pieces of chicken are tender and pleasant but the okra is really the highlight. With no hint of sliminess (an unfortunate product of okra), the pieces are soft but still yield a very pleasant textural “bite” similar to yucca (if you’ve ever tried it) and no strong flavour beyond the savoury tomato sauce, so don’t be scared.
Beer options are also a delightful surprise, as the list of Greek imports actually extends past Mythos. Try from a selection of Greek craft beers, but be careful if you’re driving as the ABV on some go up to 7%.
End the night with a big bowl of honey or Nutella loukoumades, and if you’re lucky the ekmek (made by Andrew’s grandma) will still be available. It’s a pleasant family touch which reflects the heartening ambience. Andrew and staff will pleasurably wave you goodbye, if they’re not too busy sharing stories with the other customers.
MORE YOU MIGHT LIKE:
Review: Pink Moon Saloon
Coming Soon: Sneaky Pickle, the restaurant
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Where
86b Prospect Road, Prospect
Opening Hours
Tuesday – Thursday: 6.00pm – 9.00pm
Friday – Sunday: 11.30am – 2.30pm, 6.00pm – 9.00pm
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Photography
Camellia Aebischer
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