ALL GREEK TO ME
TAKE THE FAMILY FOR A CULTURAL JAUNT, WITH A TASTE OF SEASONED ROAST MEATS AND SOME MUSICAL FRIVOLITY
Picture the following: School holidays, a tribe of ravenous children who have swept through the kitchen like a plague of locusts and two adults with no intention of cooking dinner for them (or us). A trip to the nearest fast food chain could be considered feasible, but I am in no mood to compromise.
With a house full of kids, it has been all about them.
I want good food and a glass of wine, and I want it now.
We will have to play it smart though, or end up spending the equivalent of a small country’s gross domestic product.
Lightbulb moment! Fetta’s Greek Taverna for gyros.
Anyone who (mis)spent their youth backpacking through Greece knows this is a balanced meal for those on a shoestring budget.
We pull up outside Fetta’s and it’s busy, as you’d expect on a footy grand final night.
No problem, we’re told. Staff are buzzing about setting up new tables as more customers descend.
We can sit indoors or outside with the hoi poloi eating from Fetta’s takeaway souvlaki bar.
We admit we’re only here for the souvlaki bar, suspecting we might not be entitled to the more refined surrounds of the restaurant proper, but no, we’re welcomed in and a table is found.
I love Fetta’s interior. With its rustic feel, whitewashed walls and splashes of vivid Aegean blue, it immediately transports the visitor to their favourite Greek island.
Jugs of cold water are brought forth, a glass of cold Greek rose (called “classic rose”) for me and a Fix beer (a Greek lager from a brewery dating back more than 150 years) for him.
We almost feel sheepish enjoying such indulgence while spending no more than $10 per head on food, but hey, when in Greece...
Quickly the gyros arrive, each like a giant fat caterpillar wrapped in white paper.
Gyro is meat cooked and sliced from a vertical rotisserie or skewered and barbecued, served on pita bread with salad and tzatziki (a sauce of strained yogurt mixed with cucumber, garlic, salt, olive oil, wine vinegar and optional dill).
Tonight’s variations include Greek sausage, falafel, lamb, chicken or a combo of lamb and chicken.
This pita bread is nothing like the packaged shop flatbread. Toasted, it is much more substantial, soft and chewy with more “give”.
My gyro has plenty of succulent lamb, crunchy salad and oozes that lovely yoghurty garlic sauce.
It’s a must-do roll your sleeves up and tuck in messy experience. There’s simply no elegant way to enjoy a gyro.
The kids are all quietly wolfing theirs down with nods of approval. Most have gone for the combo. You could mix and match from the souvlaki bar and the a la carte menu, and tonight’s specials beg attention for a future visit, especially the lamb slow roasted in lemon, white wine and herbs.
The Zorba’s Feast looks like a banquet fit for a Spartan army with endless courses of traditional dishes finishing with coffee and dessert for a reasonable $35.
We’re invited to stay for the belly dancing, which, along with plate smashing, enthralls young and old alike.
Verdict: Fast, fulfilling food and obliging service.