MELBOURNE | Taverna is a new Greek restaurant that’s opened in the space that was previously The Que Club (which still exists, it’s just moved and changed things up), the short-lived Crofter Dining Room & Bar, and Brunswick East icon, Hellenic Republic. Taverna represents a space to the space’s roots, both because it’s once again a Greek restaurant, and because co-owner Angie Giannakodakis, who recently closed her restaurant, Epocha, used to work in the kitchen at Hellenic Republic (and Press Club).
Angie, along with co-owner Guy Holder, haven’t changed too much about the space. A paint job and a change in a bit of the décor returning things for the most part, as they were when it was Hellenic Republic. There’s a great vibe, with friendly service, and a good mix of patrons enjoying themselves.
Inspired by the tavernas of Athens, and Angie’s family recipes, Taverna is about simple Greek food, made using the best quality quality produce, designed to be shared with friends and family. The menu is split into mezethes (appetisers), mikra (small plates), megala (large plates), skaras (from the grill), essentials (sides), and glyka (sweets).
Taramosalata, served with soft, airy bread rolls instead of the usual pita, is a great way to start. I also highly recommend the maritha – pan fried whitebait, lightly seasoned with flour and citrus salt, served with lemon and aioli. Scallops, served in salty tarama butter, topped with tarhana, a dried, fermented grain, is another winner.
For small plates, pickled sardines in olive oil are always a good bet, and you have to order the juicy keftethes (beef and herb meatballs), which are served with yoghurt. I really enjoyed the latter, being very similar to the version my late grandmother used to make.
If you like spaghetti ragu, you’ll love the Pastitsada Kerkyra. Corfu-style bucatini-like pasta with a rich beef ragu. There’s also things like slow-cooked lamb shoulder, chicken and pork skewers, and spanakorizo.
When it comes to sides, the duo of horiatiki aka Greek village salad, and wonderfully crispy on the outside, soft on the inside, herb-oil fried potatoes, are a great choice. To finish, go for the Kritiki bougatsa. It’s a Cretan take on the classic layered pastry, filled with tangy mizithra cheese.
To drink, its Greek and Aussie wine, beer, and spirits, plus a cocktail menu inspired by Greece. Think Xinomavro, ouzo, and a blue negroni, inspired by the Aegean sea.
Taverna
207 Dryburgh Street
North Melbourne
Victoria 3051
Australia
Telephone: (03) 9036 4949
E-mail: [email protected]
Website
Open
Mon – Thu: 5:00pm to 10:00pm
Fri: 5:00pm to 11:00pm
Sat: 12:00pm to 11:00pm
Sun: 12:00pm to 10:00pm