REVIEW
"You're not going to finish that?" a waiter asks in mock horror about the fragment of fillo-framed custard with berries left on a diner's plate. After being assured the dish was fabulous, he shrugs: "We're a Greek restaurant, no one goes home hungry." Elyros, from the team behind Carlton's Epocha, is actually Cretan, hence some fancy labels from Crete on the wine list. Despite its home-spun hospitality and big heart, this handsome restaurant inside a former bank is polished - from its marble-topped tables to its savvy service. The four-course menu offers best value: there's cured swordfish with sorrel and green tomato dressing, and slices of pork dressed with smoky vinaigrette. Lamb shoulder is surrounded by slow-cooked onions, tender beneath its crisp crust, kakavia delivers seafood in a tomato bisque. Favourites like taramasalata and fava dip are menu fixtures. Add a stylish mezze and wine bar with its own menu and everybody's happy.
Phone:
(03) 9882 8877
Website:
https://elyros.com.au
Bookings:
Bookings recommended
Features:
- Licensed
- Bar
- Vegetarian-friendly
- Wheelchair Access
- Outdoor dining
- Private room
- Impressive Wine List
Accepted card types:
- American Express
- Eftpos
- MasterCard
- Visa
Chef(s):
Brooke Payne & Jarrod Smith
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
