When I mention ‘Plaka’, people think of great steaks and pizza, when I think of Plaka, I think of missed opportunity.
I never got to eat at the Plaka restaurant when it was at Mawson, although I’ve had many people recommend it to me after they had closed for three years. Lucky for me, they have re-opened in a new location in Dickson where The Copa Brazilian BBQ restaurant once was. Apparently some of the artwork have been taken from the old location and taken to the new restaurant now located in Dickson.My eyes darted around the menu. I didn’t know where to start. I wanted to eat EVERYTHING. Oooh lamb cutlets, oh no wait, lamb souvlaki, oh wow they have mousaka too! In the end, there was no way around it, to taste as much as possible I was going to need to order the mezze plate.
Greek Mezze Platter traditional mezze served with greek salad, chips and grilled pita bread. Spanakopita and tiropita (homemade filo pastries); kefalograviera and feta; chicken and lamb souvlaki; lamb cutlets; vegetarian dolmathes; keftedes (greek meatballs); kolokithokeftedes (zucchini balls) with a mix of homemade greek dips (tzatziki, taramosalata and hummus) ($38.00 per person). Plaka only had several bookings that night and what they didn’t expect was for the restaurant have two table turnovers before we even got there, so they had run out of kolokithokeftedes. 😦A mezze platter for three people.Spanakopita and tiropita (homemade filo pastries). The pastries were flaky and buttery with a delicious filling, even TimmyC really enjoyed them and he doesn’t usually like ricotta and feta.Chicken and lamb souvlaki. It amazes me how they have kept the meat perfectly moist while being cooked on a skewer. The chicken had a lovely lemon-y tang to it while the lamb had a strong lamb flavour but lacked a little salt. Lamb cutlets. They marinate their lamb in herbs but don’t season it with salt but I guess that allows you to add enough for your liking. The meat cutlets were big and tender, very tasty.Vegetarian dolmathes. There isn’t much I don’t eat but I must admit that dolmathes is something I don’t enjoy. I find the flavours and the oil that it is saturated it unbearable but I took a chance and had one, I surprisingly ate the whole thing. The flavours aren’t as strong and the filling wasn’t completely oily.Chips. I didn’t really see the need for chips and with everything sitting on top, most of it got soggy but I did sneak in a few in my meal to go with all the meat.
Pita bread. I was sad to find that they get their bread from Sydney, that seems a bit too far to travel for bread, so I guess I’ll just have to come back more often and eat it here. I was told to wrap a variety of salad and meat in the bread and eat it with all the combined flavours. I wasn’t sure if we were supposed to get dips too with the way the menu was written but even without the dips and zucchini balls, we were stuffed and we couldn’t finish the platter.
Keftedes (greek meatballs). I applaud whoever made these. These were cooked through nicely while being fluffy and moist. A great mixture of breadcrumbs, mince and herbs. YUM!Dessert~ Not only did I eat slowly making us the last people in the restaurant, everyone else before us had eaten all the delicious desserts leaving baklava as the only choice but I was completely fine with that.
Baklava. It’s a big call, but I going to say it is the best baklava I’ve ever eaten if not, at least in the top two! TimmyC promised me his piece because he doesn’t usually like baklava and yet when he tasted it he couldn’t stop eating either.I was dining with one of TimmyC’s friends who is the nephew of the owners and with that privilege I was able to meet the family. By the end of the night, I was ready to become a Greek and move in! They were so super friendly and I loved their food. I was a bit annoyed at the end of the of the night though, they wouldn’t take any of our money even though we insisted.
Plaka have just opened last Saturday (2nd Aug) but with old patrons coming to find them and new ones excited to try them, they get very busy and I would advise booking early to not miss out on anything.
I’m a huge fan of seafood but I currently can’t eat any at the moment (don’t ask, it is just easier not to argue with a Chinese Mum) but when I can, I would definitely come back to try their seafood. I asked them how often they receive seafood and they said everyday (wow!), their prawns come from Coffs Harbour and the rest come from the south coast.Although they don’t have pizzas right now, there are plans in the future to expand hours to cover Saturday breakfast, maybe have a lunch sitting, eventually bring back pizzas and maybe do BBQ kababs. *licks lips*
Address: 5/55 Woolley Street, Dickson, 2602
Phone: (02) 6249 8880
Opening hours: Tuesday to Sunday 6:00pm till late
3 thoughts on “Plaka”
It’s good to get a Greek restaurant for Canberra since Ostratos closed
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