Santorini Greek Mezze Restaurant
Editorial
George Benias is a sly dog. Get him talking (not hard to do) about his hospitality history and you will delight at what this moustached man has done. A quiet achiever, his past restaurants include Athens by Night, Semaphore Reef, George's in Hindmarsh and most recently, Acropolis Yiros. Who could forget his memorable 70s restaurant The Iliad - the vibrant restaurant where good times were had by all. George has gone from being an apprentice bemusing onlookers while he 'tenderised', or beat freshly-caught octopus on the cement of a Port Lincoln hotel carpark, to hosting the likes of Tina Turner in his restaurant, the Opal Run in Coober Pedy.
While you may not spot Turner in George's latest eatery Santorini, you will be in the good company of families, friends and lovers of fine Greek food, all out for fun and feasting. Saturday nights bring live and festive music as the dance floor awaits. That is, if you can tear yourself away from the food.
George believes his cuisine should be “rustic, eaten with the hands and cooked from the heart”. With 35 years of culinary experience, his Santorini menu is an impressive mix of exotic mezze(share dishes) and mouth-watering mains. It is hard not to drool over the listings of seafood and prime meats on the menu. Picture baby calamari stuffed with minced prawn, scallops, fresh herbs and rice coming to your table, its fragrances following closely behind. Alternatively, what about sweet Moreton Bay bugs barbecued on the skewer? How often do you see salted ling fish, crisply battered and served with hot, garlic skordalia? Then comes giant chicken souvlaki, racks of lamb and Greek-style chorizo sausage. Heavenly salty saganaki cheese and moreish fried whitebait with anchovy aioli will have you salivating. “My spring lamb yiros, cooked on the spit, are the best in the state!” George proclaims chuckling. Both George and his diners know he has pulled it off yet again.
Roz Taylor, November 2010
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