The Civic Hotel Chef’s Table
When it comes to food, there’s those of us that consume for energy, and those that consume for aesthetic.
If you’re raised a good Greek girl like me, with your yiayia’s (grandmothers) preparing Spartan worthy and ‘Grammable grub, you get both.
So when the opportunity arose for a Greek girl to eat Greek food prepared by a Greek chef, I couldn’t resist.
Expecting craft beer and pub classics, the stock-standard ‘feed’ you’re used to in the dimly lit, leather upholstered booths of Sydney’s pub scene is instead replaced by a smorgasbord of innovation served by prominent Greek chef, David Tsikeras.
Having led the kitchens of such restaurants as 1821 and Plunge No.46, Tsikeras brought a much needed Mediterranean edge to the menu, and an uncompromising vibrant presence as he personally passed wine and food platters around the table with a Greek gusto.
Featuring dishes accustomed to by the most enthusiastic of Greek diners, it’s interesting to note Tsikeras’ contemporary recreations of classic Greek dishes.
The gyro’s (pronounced ‘yeeros’) I’m used to grabbing from the corner store in Kograh was quartered in sized to a more fashionable and practical portion, and replaced lamb and tzatziki with soft shell crab, duck and crispy pulled pork.
Lamb features as a main, however instead of drowned in olive oil and feta, was accompanied by a unique aromatic sauce of mushrooms and truffles.
With a brilliant menu and confirmed consensus of quality food and service, one thing that divides people is the alcohol: the bloodline of any pub.
The extensive wine, beer and cocktail list satisfied the parched needs of overworked Sydney pedestrians. It’s all a must-try.
See more about the Civic Hotel at their website.
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