The Hellenic

Overview

Living, breathing and coveting Greek cuisine is a reality for many living in Australia — but particularly for Dimitri Travlos. Raised in Kefalonia, a small Greek island in the Ionian Sea, Travlos grew up surrounded by and appreciating the hospitality behind big, traditional Greek lunches. He moved to Sydney as a young adult and began training as a chef. Now, Travlos runs three outposts of Hellenic Greek — this one on the rooftop of Westfield Hurstville, the original in nearby Brighton-Le-Sands and another in Mosman.

Here, the menu offers something for every varying degree of hunger and is all based around local produce and hearty classic dishes cooked with passion — think souvlaki skewers, pitas, baked lamb, moussaka and spanakopita. And yes, there are haloumi chips.

If you're peckish, you can't go past the slow-cooked pork pita wrap. Or if you're up for a challenge, grab a mate and sit down to the Eat Like A Greek platter — a monstrous plate featuring slow-cooked lamb, bifteki, haloumi, salad, chips and tzatziki with a side of pita. And if your eyes are too big for your stomach, don't worry — the friendly staff will pack up any leftovers for you to take home.

Images: Trent van der Jagt.