GREEK EATS DON’T GET FETA THAN THIS

Proving yet again that sometimes the best things come in small packages, one thing we can all a-greek on, is that if there’s one culinary player punching waaaay above it’s (geographical) weight, it’s Greece.

For a country that’s no-bigger than the whole state of Victoria, they sure are churning out a whole lot of iconic flavour filled dishes that pack a mouthwatering punch.

aannd phew that took far too educational of a turn there for a second but we promise that officially concludes our momentary brush with anything resembling a geography lesson.

From here on out we’ll strictly stick to the one thing we are actually experts on: talking about our true love that is food glorious food. ometimes when life gives you lemons or a defunct local pub as the case may be you do what any worldly semi retired chef would do and make a reek eatery better than lemonade tbh . ust a la y block back from our beloved Talle reek anolis anny atunas was drawn to the historical site of the old pub and the village community feel of urleigh and the Tallebudgera alley beyond. renowned chef of over years with a specialty in eafood and reek cuisine r atunas is proof that sometimes the restaurant life chooses you. n anny s case not even retirement could keep him from his adoration of cooking and creating fresh culinary e periences. nd let s be honest our tastebuds are the real winners in this equation.

Enlisting the expertise of Victoria Millar-Wise of orldwide esigns the duo set to work creating a vibe somewhere between ‘quaint reek abode and eclectic bohemian elegance while staying true to the GC village locale.

The interiors have unmistakably been inspired by the iconic pastel hued facades adorning the antorini hillside or judging by the delicious pink of the feature wall framing the bar and kitchen perhaps even a good taramasalata (move over ‘Viva Magenta’, we’re calling ‘taramasalata pink’ for Pantone colour of the year

#2024). Rustic timber surfaces bring the charm, and what can we say, some well placed fairy lights will never not elevate our alfresco eats.

To start, the Prawn, avocado, halloumi and mint just sounds like Greek summer on a plate, or for the diehard seafood connoisseurs – are you squidding us with the Pickled octopus, lemon, caper berries, mixed olives and oregano?

We’d also quickly make a mezze the Grazing Platter – with artichokes, mixed olives, cheeses, smoked capsicum, eggplant, cold meats and of course those delightful little parcels, dolmathes

Moving right along because this menu just keeps getting feta.

For mains, the BBQ Atlantic salmon, tarama, lemon, rocket, balsamic vinaigrette sounds truly grill-iant, as does the Spit Roasted Lamb, Chicken Greek Salad with tzatziki

The hero of the hour is their Whole fish and fresh seafood sourced daily from local trawlers. As well as using the freshest local produce, who can resist?

Perhaps at this point we should just go with one of Manny’s Banquets to sample a mix of his authentic specialties and call it a day.

Speaking of specialties, don’t skip on washing it all down with a Manny’s Misbehave – Cointreau, Frangelico, Lime Juice with a v. mysterious secret addition and thank us later.

We should be souvlaki to have Manny’s Wine ish on our doorstep a welcoming fish house and bar with an enigmatic master of Greek eats at the helm. If you’re yet to say hello, well, it’s feta late than never!

Words by Kellie Leader Images by Belinda Symons