A taste of...
Oikos Hellenic Cuisine
We’d heard… Miramar was now home to a Cypriot Greek place that had the locals singing its praises and was drawing in visitors from all over Wellington.
We ordered… The sesame crusted feta ($12), as everyone has been raving about it, and it certainly lived up to the hype. Fried batons of feta, authentically made with sheep and goat’s milk, melted slightly inside a solid case of seeds and honey. Simply devine. We highly recommend you grab these as soon as they hit the table – while the soft cheese is still warm – for maximum impact.
The tahinosalata ($5), a sesame-based dip blended with yoghurt and lemon, also wows – especially when paired with the freshly made, pillowy homemade pita bread ($4). You’ll never go back to the shop-bought stuff.
The tender kleftiko slowcooked lamb ($17) was subtly braised, allowing the natural full fatty flavours to shine, while the sauteed green beans ($7) had a modest hint of lemon, sitting in just the right amount of olive oil.
The moussaka ($17) came with minced beef and generous chunks of aubergine, served straightfrom-the-oven in a ceramic dish.
Digging straight into the top layer of milky bechamel sauce with a spoon evoked memories of a shared, home-cooked family meal.
This is the ethos that chef Theo Papouis has built Oikos – which translates as house, home and family – around, and that vision is wonderfully executed.
The service… Naturally charming. Also, nothing is better than when a server offers to bag up your unfinished dip to go, so you don’t have to admit to wanting to take a tiny (but tasty) leftover home.
The vibe… Modern Mediterranean bistro. Bright, vibrant and welcoming, it’s thankfully cliche-free. A colour palate of earthy greens and magnolia with natural wood and copper accents makes a refreshing change from the staid blue and white.
If you go… Get the tasting menu. At $50 per person it’s good value and currently includes lamb, potatoes and, of course, those delectable feta-sticks. We’ll most definitely be coming back for it.
Rating out of 5: 5 – Janan Jay