Elyros: Restaurant 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

Bookings:
Bookings recommended

Chef(s):
Brooke Payne & Jarrod Smith