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All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

What is aquafaba?
20.03.2017

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?

Gazi
Greek
Gazi
-37.815693,144.972659

This big, fat Greek party of a restaurant is George Calombaris's ode to top-notch taverna food, delivered to a heaving crowd that keeps the joint jumping from the minute it opens. You can go upmarket (wood-fire grilled yellowfin tuna with toasted walnut dressing and an aromatic $120 white from Santorini) or casual (paper-wrapped souvlaki and chips flavoured with oregano, feta and garlic). Gazi's puffy pita is some of the city's best, the nutty grain salad is deservedly a menu favourite, while chicken from the spit is charry yet tender, and baby heirloom carrots come with whipped feta and tomatoey vinaigrette. The office crowd laps up the raunchily named "bend over box" lunch special, and there's even takeaway. Tables and bar perches can get as noisy as a nightclub, so booths might be the quietest option for the beetroot Daiquiris and golden saganaki. Desserts such as the Valrhona-and-caramel take on the Magnum are more fun than fluffy dice.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $7-$16

    M $20-$33

    D $8-$19

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • George Calombaris & Guillaume Montes

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