As Greek As It Gets

Chef-patron Stavros Vladislavic, previously of the late lamented Greek Easy, holds court in a tiny Edwardian house on Cullinan’s main drag. White-washed Santorini combines with wooden floorboards and rooftop broekie lace in an eclectic Hellenic fusion. For first-time visitors, Stavros’s manner may seem overbearing but his personality is a key seasoning ingredient in all the dishes and the restaurant mood – once you are used to it, it is loud but delicious. Greek salad is given a lift with mint. Beetroot is marinated in bay leaves and olive oil. The chicken bourekia signature dish is literally finger-licking good. Be warned: the melitzana aubergine dip is overwhelmingly garlic-laden – post aubergine, polite kissing is out of the question!