REVIEW
The title of "cool new kids on the block" looks good on team Yiamas. Their manner is informed and outgoing. Their workplace is a timeless, whitewashed Greco cottage. And their drinks list goes big on Grecian wines, spirits and on-theme cocktails. Most crucially, they're also the enthusiastic middlemen between guests and chef Justin Scarvaci's quietly brilliant interpretations of Hellenic cuisine. A filling of minced burghul and sour cherries ensures vegetarian dolmades are anything but predictable, while wedges of fine fillo studded with pastrami put an upmarket spin on the Greek pie, pastourmadopitakia. It's the little things that denote Yiamas as an operation that cares: the salt-cod in the fish fritters is house-made; the olives are coal-smoked on the charcoal grill, and the same hearth transforms rolled goat saddle into a succulent, crisp-skinned marvel. Finish with a dainty baklava and bay-leaf parfait sandwich: further proof of what happens when tradition and assured technique come together
ABOUT
Chef Justin Scarvaci
Price guide $
Bookings Recommended
Wheelchair access No
Open Dinner Thu-Mon
Price guide $
Bookings Recommended
Wheelchair access No
Open Dinner Thu-Mon
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers' first-hand experience, form our national guide.
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers' first-hand experience, form our national guide.
