A while back, I received an invite on my email from a partner of another team inviting me to a have lunch at Hellenic Republic. Scratching my head, I opened the email to look at the invitees list and realised that I was the only “outsider”. Utterly confuse and was wondering why I have been invited to a team lunch of another division, I went ahead and accepted the invite anyway. What the hell, Hellenic Republic is the last of the Calombaris’ Australian empire which I have yet to explore plus it has been on Lou & I’s to do list since it opened.
I voiced my confusion around my team and some of the initial thoughts from my very helpful team members included:
“Maybe they are trying to get you to join their team” What would I know about valuing a business?
“Oh, it might be a farewell before you are shown the door” I am sure I will be the first one to know about my “exit” if that’s the case.
“Valuation has a foodie group and the group explores a new culinary places every month” Finally, a sensible answer from my counsellee, who has definitely gained some brownie points.
So the day finally arrived where I met my like minded colleagues and headed off to Brunswick East.
Having never seen a picture of Hellenic, I have in my mind a rustic place which I guess is my association with the type of food it serves. On the contrary, Hellenic has clean lines and an open kitchen decorated mainly in blue and white which reminded me of the Greek Mediterranean. As we were shown to our table, I was greeted with “rustic” part of the place. Through the windows, outside in the courtyard, is the holy grail of Greek cuisine, The Spit!
Given that it’s my first time at Hellenic, I handed over the reins of ordering to those who knows better. The Trapezi Alpha, the smallest of the banquets which included small tastes, salads, seafood off the grill, meat off the spit and seasonal fruit, was suggested. I hesitantly agreed as my night of discomfort as a result of a “pregnant with triplets” tummy from Gigibaba was still fresh in my mind. Once we have ordered, we were told by the waiter to turn over our plates. Oh, that’s why the table was set with the plates placed upside down in the first place.
The food arrived soon after and the highlights for me were the taramosalata and meat off the spit. The balance of the saltiness of the fish roe with the acidity of lemon juice was spot on in the velvety taramosalata. The meat was flavoursome and tender with the charcoal/smoky flavour than can only be achieved on the spit. A few of my colleagues were also partial to the saganaki with wild and peppered figs, seafood pasta as well as the hand cut potatoes.
As we were enjoying our fruit platter, a colleague noticed that one of the guys behind the kitchen was Aaron, from Master Chef. Suddenly, 6 pairs of eyes staring towards the open kitchen looking for the arrogant young chef and comments such as “Maybe George lost a bet with Garry and Matt”, “I hope he is the official carrot chopper or potato peeler in the restaurant” were flying around the table. To the disappointment of most of us, Aaron was in charge of cooking something, we are not sure what.
As we waited for taxi with a full belly, I ponder on how a common interest have scored me an invite to this lunch and how it has given me an opportunity to get to know colleagues whom I have only uttered a few common courtesies in the past. Hopefully, this will change in the future as I did learn some interesting facts from/about my colleagues:
- My colleague who is getting married in August is having 2 weddings as they couldn’t find a venue in Melbourne who will fit 700 guests.
- Curtis Stone is classically trained.
- A macaroon from a famous patisserie in Paris, Laduree I think, is 8 euros and you can download its 56 pages menu online.
- There is a shop at Rathdowne Street which sells coats all year round. A life saver when you are travelling to the Northern Hemisphere during our warmer months.
- If you are recovering from a knee reconstruction, you can “walk” downhill quicker on crutches than your uninjured colleagues.
Overall, Hellenic lacks the refinement of Press Club. On the contrary, it is also unfair to compare the two as they are targeted at different price range. Having said that, I would like to go back to Hellenic for its breakfast as the Tsoureki , poached pear and manouri cheese as well as Ouzo cured salmon and scrambled eggs really took my fancy. Any takers?
Sorry for the lack of pictures. For some foodporn and the menu check out http://www.hellenicrepublic.com.au/
I went there with friends for breakfast on Sat. morning. My greek yoghurt 's a bit thiner than greek yoghurt standard but honey and walnut 're very good. Greek coffee 's alright. Baked eggs with greek baked beans 's worth going there. I tried it only a spoonful (my friend's dish) and dare not take another spoon because I was afraid that I 'll eat all her breakfast, lol
ReplyDelete