Saturday, November 11, 2006


Type: Greek
Location: 161 King St, Sydney
Booking Required: Usually.

Haven’t had Greek in Sydney for a very long time, which is unusual because it’s a fantastic cuisine. Headed down to two-hatter Omega without a booking, hoping to get a table at Mezes at Omega, which is out the front of Omega and has a smaller, simpler menu. Managed to get a table in the main restaurant. Menu looks extremely impressive, consisting of modern Greek food, and the wine list is extensive. Decide over a chewy bread roll with tzatziki, hummus and extra virgin olive oil. Excellent. After a difficult decision, selected a bottle of Pol Roger White Foil NV (expected mark-up). Quite good for a NV. Offered a small, very tasty tart as an appetizer. Entrée was the anchovy baklava, served with a salad of marinated sardines, fennel and confit tomato. Initially smoky, then salty. The salad balanced well with the dish. Main course was the vine leaf roasted Flinders Island rib eye, slow braised lamb shoulder, proscuitto, truffled orzo and green peas. Divine. Incredible dish. Roasted rib eye is one of the best cuts of lamb I have ever eaten. Service was professional but far too slow despite the restaurant being half empty. Can be partly forgiven for some demanding diners at nearby tables, but the wait at times was just far too much. Dessert was passed up because of how long they took between offering the menu and returning to take orders. Décor is lush and funky but atmosphere is slightly stuffy. Very expensive bill, even without the champagne. But for the price, when you are specifically looking for something special, the service just wasn’t attentive enough to warrant a repeated return.

RATING: Will probably not return to

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