River views, a relaxed mood — all that’s left is a feast to go with it. That’s where the notion of abundance rears its head again, with Barthelmess’ philosophy of uncomplicated food, great wine and generosity shining through. Cooked over wood or in a stone oven, the taverna-style mains are served in big portions, for example. For those after a tipple to go with it, Greca also offers a litre of wine for around $40.
Offering an accessible menu is another of Barthelmess’ aims. “It’s not intimidating — I guess the rules of Greca are that’s there are no rules,” he notes. “So if you want to come in and have a dip with a glass of wine, we encourage that. If you want to come in and have The Apollo’s feast, or the set menu, or order a whole fish with oysters and go the whole hog, you can also do that.”
For anyone that’s ventured to either of The Apollo’s two sites, favourites such as wild weed spanakopita, taramasalata (fish roe dip), baked lamb shoulder and saganaki cheese all feature on Greca’s menu — but with a twist. While traditional Greek tastes take centre-stage here, Barthelmess has opted for lighter flavours, as befitting Greca’s waterfront location.
And, of course, the chef nods to the restaurant’s surroundings in his seafood lineup, which includes bowls of baked clams, whole spiced prawns available by the gram, and grilled whole sardines. Also present is the obligatory Brisbane inclusion, with Greca’s Moreton Bay bugs cooked simply in nettle butter.
Drinks and cocktails highlight Mediterranean flavours, with something on offer for all meal styles — including the three types of set menus, ranging from $65–98 per person. And don’t forget dessert, which ranges from Greek doughnuts to gelato to chocolate pudding with metaxa cream.
CHEF’S PICK: FIVE THINGS TO ORDER
So what should you order? Barthelmess is behind this menu, so we thought he’d be the best person to ask. Here are his five picks from the Greca culinary spread.