The Lowdown · AI digest
How we read reviews →Yarraville wood-fired Greek taverna sharing small plates, though portions run famously small
Intimate, walk-in-only taverna built around an open wood-fired kitchen, with bar-stool seating and lively chef-and-diner banter.
Everything is cooked in a wood-fired oven with no gas or electric, the menu changes weekly or daily, and diners sit at the bar watching chefs prepare each dish.
Led by chef Alex Xinis (previously of The Press Club and Hellenic Republic), reviewers describe it as a genuine, modern take on Greek and Athenian cooking.
Frequently debated. many reviewers praise the flavour but find portions small relative to price, such as two lamb cutlets for around $28.
Summary drafted with AI from public reviews.
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