Thursday, July 26, 2012

Xanthi Bar & Restaurant

Located in Westfield Sydney's Level 6 Dining Precinct, Xanthi Bar & Restaurant headed by David Tsirekas, certainly dishes out some great Greek food. 

Jumping at the opportunity of The Chefs Club promotion from Westfield last month, a group of us got together and sampled their special Tuesday night menu. It was a cold and rainy night but when we finally left the restaurant, two bottles of wine and a load of delicious food later, none of us could feel much of the cold. 

With delicate golden fabric draped from the ceiling, it felt as if we walked into a circus tent, one that's rather elegant and luxurious.

Lamb Skaras
The Chefs Club menu changes monthly so it gives patrons a good opportunity to try different dishes. Our set menu came with a traditional Greek SaladPork Belly Baklava (twice cooked pork belly with a date and pistachio filling, served with a date mastic sauce and pork crackling), Lamb Skaras (Perama's famous slow braised lamb shoulder, marinated in paprika, garlic and olive oil. Barbecued and served with lemon, olive oil baste, baked lemon oregano potatoes and steamed string beans, and last but not least, Caramel Baklava Ice Cream (Sliced layers of vanilla bean ice cream, caramel fudge and baklava nuts).

We chose Kir Yianni Akakies Rose 2010 Xinomavro from Amydeon, Macedonia to accompany our meal, a light, fragrant wine that doesn't distract us from the flavourful food presented to us. There is also a selection of beer and cocktails should your palate prefer something other than wine, or you can always pick something from the Ouzo cart that has 20 different Ouzos as well as Tsipouro ad Raki.


Xanthi Bar & Restaurant: Level 6 Westfield Sydney. Cnr Pitt St Mall and Market St, Sydney, NSW 2000  Xanthi Restaurant & Bar on Urbanspoon

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