Saturday, 7 April 2018

Urban Greek, Hobart


Last Friday night, Dave and I decided to check out yet another new restaurant in Hobart, this time opting for some Greek food, a cuisine that we don't often get to try. After a friend from Launceston recommended Urban Greek in Hobart's CBD, I added it to my list of places to try in Hobart, and when we were able to get a booking on Friday night (even though it was at 5:30pm) we decided to give it a go.

I started off with an Urban Spritz cocktail (their take on an Aperol Spritz) which was fruity and very refreshing, while Dave tried one of their Greek beers. We decided to order a mixture of dishes to share so that we could make the most of the amazing options on their expansive menu.

We started off with the Saganaki cheese, which is a Greek kefalotiri cheese served with herbs, lemon and a homemade fig jam. The fried cheese was a bit like a mixture of haloumi and brie - firm and crispy on the outside, with a softer chewy and salty inside. Paired with the tangy lemon and sweet fig paste, the combination of flavours made for a very delicious starter.


Our next dish was the charcoal Pirates Bay octopus, served with olive oil, vinegar, lemon and salad. The octopus was tangy and deliciously charred, and the simple dressing of oil and vinegar meant that you could still enjoy the flavours of the octopus without the overpowering taste from a stronger dressing.


Next up was the apaki pork, which is a sauteed smoked pork served with mixed leaves, cherry tomatoes and home-made ricotta cheese. The pork had a lovely crispy yet tender texture and the smoky flavours were balanced well with the smooth, creamy ricotta and fresh cherry tomatoes.


Our final savoury dish was one of their specials - slow cooked lamb served with risoni in a tomato-based sauce, topped with fresh parmesan. This reminded me of an Italian style dish, with the rich, tender lamb paired with the parmesan and rice sauce. This was a very tasty but rich meal, and I think we chose well in stopping at four savoury dishes, otherwise we would have been rolling out of the restaurant.


For dessert, we decided to share a couple of options from the menu - the deconstructed baklava served with pistachio gelato, and the Galaktoboureko which is a Greek sweet, creamy custard dessert wrapped in filo pastry and served with a raw sugar syrup. Both desserts were beautifully made and were a light yet satisfying end to the meal.


I am glad that I have now been able to tick off another one of Hobart's great restaurants, and it has definitely made my I need to return here/bring friends here list.

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