SAY CHEESE
Diner Tec visits Halloumi South
Small Plates
Melitzanosalata with pitta bread £4.90
Halloumi Fries £6.95
Pan fried Scottish scallops in anchovy butter £9.50
Avocado and black olive houmous with toasted pitta £4.90 Vegetable Mousakka £6.50 Spanakopita filo pastry with a spinach & goats cheese filling £5.90
Drinks
Glasses of house white X2 £9.50 Sparkling water X2 £3.50
Total £50.75 Get involved
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TOOTS had that faraway look in her eyes.
I knew her mind was miles from Tec Towers because of the gummy smile on her kisser. Turned out she was reminiscing about a teenage trip to Corfu, before she signed up to a lifetime of keeping the Tec on the straight and narrow.
The pool of drool on the cushion of her chair told me all I needed to know about that holiday.
I knew I still did a nice line in handsome and brooding but I was no Greek God. I decided to do the next best thing and treat her to a slap up feast at the GreekCypriot restaurant Hallomi.
The business has spread its
wings into the South Side after two years feeding hungry office workers in the city centre. Inhabiting the site of a former bank, the new Pollokshaws road location boasts a private dining room, event space, bespoke bar and large open plan 80-seater restaurant.
The restaurant uses only fresh, locally sourced ingredients and has a ‘small plates big taste’ mantra.
The menu offers a tempting array of slow-cooked stews, marinated meat skewers and Greek flatbread kebabs alongside traditional Greek dishes like vegetable and meat Dolmades, a Hellenic rice dish served in fresh vine leaves. Diners can wash it all down with Hellenic craft beer, Mediterranean wine and artisan Greek gin. A friendly gal advises us to have three Mezze, or small plates, which are designed to be shared.
However, as soon as I took the
first bite of the Halloumi Fries, I knew I wasn’t giving any away. Lightly fried and deliciously salty – they took me straight to fat city.
Thankfully Blondie’s taste buds are sated by the Melitzanosalata, a roasted aubergine, fresh garlic and olive oil dip served with warmed pitta bread.
The dishes come fast and before long I was tucking into pan fried Scottish scallops which are served in anchovy butter and
they are melt-in-the-mouth good. It went perfectly with the avocado and black olive houmous, served with pitta.
The Moll plumped for Vegetable Moussaka, mixed veg with aubergine and potato and the Spanankopita – filo pastry with a spinach and goats cheese filling and it wasn’t long before her plates were clean.
I knew Halloumi had hit the mark because she had that faraway look in her eyes again, thankfully minus the drool.