MissDissent (missdissent) wrote,

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Review - Eros Ouzeri

After departing late on a Qantas flight that felt marked to be an Air Crash Investigation episode (delayed due to technical difficulties, flown by co-pilot, and drippy marks running down hydraulics) we finally got to Adelaide, and cabbed straight to The Plaza Hotel on Hindley Street. A short walk took us to the busy dining area of Rundle Street (the eastern end) and we decided to eat at Eros Ouzeri.

The restaurant itself is large, with ornate high ceilings, and a very unique band of figures running around the top of the wall.  The tables spill onto the footpath, and next door, they also own a lower priced Greek cafe.

We started by sharing an entree of Skordalia ($6.80) which is a potato dip, usually with intense garlic and olive oil. This one wasn't quite oily enough to make it hold together as a dip - it looked more like a scoop of mashed potato. However the Pita Bread ($1.90) we ordered to enjoy with it was exceptional - served warm, it was almost impossible to stop eating it!

We also shared a cheesy entree -
Trio Tiri-Saganaki ($15.90). This was an amazing trio of three cheeses - advertised as all Greek, but in fact the feta was Danish, and possibly the creamiest feta I have tried. The first cheese was a fried Haloumi, then a grilled Kefalograviera and then an almond encrusted piece of feta. They arrived on a bed of mixed leaves with balsamic vinegar, and went down well with the heavenly warm Pita Bread.

For my main, I was interested in trying some South Australian produce, so I chose the
Saganaki Thalasino ($29.90) because it contained local (Port Lincoln) mussels, calamari, baby octopus and pan-seared tiger prawns in a fragrant, zingy, chilli and roast tomato sauce. The dish also came with a mound of rice which was unlike any I have ever eaten - seemingly made up of many different styles of rice, cooked to make them all juicy, succulent and not at all starchy. There was also some more of the creamy Danish fetta.

My dining companion had the house specialty -
Arni Souvlakia ($29.90) - which was two giant skewers (about 400 grams) of smoky, marinated lamb; sweet, charcoal-infused capsicum; and sweet onion pieces with charcoal edges. It was served with a lovely tzatziki sauce, that complimented the barbeque flavours well; and a pine-nut rice pilaf.

There were also an impressive number of wines by the glass ($7-$9), including a very
more-ish Tilbrook Pinot Gris Late Harvest dessert wine. Our total bill for food and wine (two glasses of red, two glasses of white, and a dessert wine) was $130.00.

Eros Ouzeri
Location: 277 Rundle St, Adelaide.
Ph: (08) 8223 4022
Fax: (08) 8359 2474
Email: eros@tne.net.au

Tilbrook Estate
Address: 17/1 Adelaide-Lobethal Rd, Lobethal.
Ph: (08) 8389 5318
Fax: (08) 8389 5315
Email: james@tilbrookestate.com.au

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Tags: food, travel, wine
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