Perama Greek Restaurant
For my birthday I had only one wish, one hope, one dream. Pork Belly Baklava. R.E.M and I moved to Petersham about six months ago, and it was during this time that I discovered the existence of such a creation, and the knowledge that I must have it.
So when my B’day rolled by I gathered my nearest and dearest and we banquet-ed it up at this fine establishment.
The banquet menu comprises of the following:
DIPS – Tarama, Tzatziki & Split Pea – with crusty bread.
Pickled Cabbage and Zucchini Fritters
You can kind of see the devoured dips in the background there. Also, Greek Salad. The feta was divine. So creamy. That’s literally all I remember thinking.
The trio of dips was amazing, and quite possibly the best tzatziki I have ever tried. I am a huge fan of garlic, and it made the tzatziki rise well above others I have had. R.E.M had the fear of the tarama, as it is essentially a fish dip, and bright pink. But upon tasting his fears were cast aside. We had to wrestle the wee bowl from his hands. There is something about tarama which I find amazing, I’ve always been a fan, and this was some of the freshest and flavoursome I have had. The fritters were also packed full of flavour, and not at all oily, which is the trouble one has when you get a cheapy at the take-away store. Not here. Also, the pickled cabbage complimented it beautifully as the density of the flavours mixed and created a sensation that had everyone’s eyes closed as they murmured their approval.
BBQ Haloumi Cheese with Honey Peppered Figs
This was the dish of the night for Bishieink. How do you make Haloumi any better? I hear you ask. Yes, grilled with a squeeze of lemon, bit of salt, some chilli, and bam, you got yourself a taste sensation. But BBQ that haloumi, let the smoky flavours develop, then add some honey peppered figs, with a squeeze of lemon, and you have yourself decadence on a plate.
Filo Pastries
Sorry, there is no picture of this one. Mainly because we had cast aside the camera as we savoured the haloumi, and once the filo pastries landed on the table we gobbled those up way too quickly to wait for a photo. Filo, cheese, chicken. You’ve all had them. These were a testament to the simple genius of this combination. Crunchy, light and salty. Exactly how I like them.
Pork Belly Baklava
This photo almost didn’t happen. One forkful and I was ready to dedicate my life to this wonderful creation. Not an official part of the banquet menu, but I had to request it. And at only an extra $4 per person, why the hell not?! So, everyone has had a religious experience in their life right? I had mine right there and then. The sweetness of the pork was complimeted beautifully by the layers of filo that crumbled with every bite. Topped with crackling, and a layer of date and pistachio and finished off with a date and mastic sauce. To me, this is what eating out is all about. The creativity, love and knowledge of food, blended together to create something that will live on in memory forever. I tell you, my mouth is watering reliving this dish. It’s fame is warranted.
Vine Dolmathes
Again, no pictures. But vine dolmathes are a staple. You can get them at take-away shops, you can even get them in a can. But nothing beats freshly rolled, with a spicy rice mixture.
Fried Calamari
So you would think that the more we ate, the less hungry we were. That pictures would be taken as we willed our appetite to return for the next course. Ha. You do not know my family. The calamari was gone before we could blink. A huge fan of seafood, and deep fried pretty much anything, this was devoured along with the tangy, garlicy ouzo mayonaise dipping sauce. The sauce is an example of how Perama makes dishes their own, they are committed to rising above what you see on menu’s across the country to something that will stand out in memory as everything else fades away.
Lamb Skaras served with Roast Potatoes and Greens
Slow braised shoulder lamb, dear God. This phrase alone is enough to make me giddy with excitement. Add oregano, olive oil, wine and garlic and my eyes roll back in my head. Then chargrill that amazing combination with a lemon and olive oil baste and you have the kind of meal that has you exploring new flavours, textures and levels of enjoyment with each forkful. I was so sad, so sad, when it was all gone. Char grilling the meat really did it for me, I think that kind of care and involvement really shows a commitment to innovation and tradition, and I appreciated every moment of what was the highlight of the meal for me. It was the moment that made turning a year older worthwhile.
Caramel Ice-Cream and Seasonal Bougatsa
The perfect way to the end the meal. On a very sweet note. We also got a little pastry, and the staff had cottoned on to the fact that it was my birthday (and Mother R.E.M’s birthday too) that they added some candles and we got to drunkingly sing HAPPY BIRTHDAY!
My Score:
Food: 9/10 I can not fault a dish, but the dalmales could have been spicier. But in saying that, overall I found the food to be inventive whilst staying true it’s roots, fresh, delicious and surprising.
Service: 9/10 Attentive, responsive and good looking. What more can one ask for?
Ambience: 7/10 We were seated downstairs near the door, and the decor was pretty standard. But the food was distracting enough. And anyway, its cosy, clean and uncluttered and I liked that.
Value: 9/10 $59 for an amazing feast. Excellent value. It was fine dining standard, and I would, without hesitation, celebrate many more birthdays there and recommend it to friends. I can’t wait to go back and try more dishes. Which now, having relived the experience will have to be sooner rather than later!
You too can discover the amazing flavours of Greece at:
Perama Greek Restaurant
88 Audley St, Petersham
Ph: 9569 7534
