Everyone knows about Zeus with his thunderbolts, and Venus with her penchant for chocolates on Valentine’s day. There is, however, another character in Greek mythology that the people of Brisbane will soon be familiar with- Atalanta.
She’s a badass huntress that will never let you go hungry.
Atalanta Bar and Greek has just opened at Portside in Hamilton, and has done all the hunting and foraging for you, to serve up some fresh Greek feasting.
Let’s find out if the food is as good as the myth.
She’s a badass huntress that will never let you go hungry.
Atalanta Bar and Greek has just opened at Portside in Hamilton, and has done all the hunting and foraging for you, to serve up some fresh Greek feasting.
Let’s find out if the food is as good as the myth.
The bright and airy Atalanta Bar and Greek can be found at the entrance to Portside, but the delicious smells emanating from the kitchen can be detected from even further away.
The comprehensive drinks list included beers, wines and spirits as well as a nice non-alcohol selection.
We opted for an Organic Cold Pressed Juice which changes daily. Our green blast was packed full of kale, celery, ginger, green apple and a touch of kiwi fruit, and was as delicious as it was healthy.
For starters, we tried out the Saganaki, which is a fried cheese. How can this possibly be improved on? By topping it with burnt butter and honey, that’s how.
Atalanta’s saganaki was one of the best around, with the cheese firm on the inside, but nice and crispy on the outside, and topped with a perfect amount of Sunshine Coast organic honey that made each mouthful close-your-eyes-delish.
The comprehensive drinks list included beers, wines and spirits as well as a nice non-alcohol selection.
We opted for an Organic Cold Pressed Juice which changes daily. Our green blast was packed full of kale, celery, ginger, green apple and a touch of kiwi fruit, and was as delicious as it was healthy.
For starters, we tried out the Saganaki, which is a fried cheese. How can this possibly be improved on? By topping it with burnt butter and honey, that’s how.
Atalanta’s saganaki was one of the best around, with the cheese firm on the inside, but nice and crispy on the outside, and topped with a perfect amount of Sunshine Coast organic honey that made each mouthful close-your-eyes-delish.
|
|
We then moved onto the main event of Charcoaled Mixed Meat Skewers, served with olive caper salsa and tzatziki. These skewers came de-skewed on a plate for easy access to your meat. Each skewer had a melange of beef, lamb, prawns, pork belly and chicken, which had soaked up a wonderfully fragrant marinade.
The prawns were particularly tasty, and worked so, so well with the salty chopped olives and capers.
As a side dish, we opted for the Smashed Chickpeas with steamed broccoli, burnt butter and bonito flakes. The chickpeas had a lovely strong smoky taste to them, as did the bonito flakes which both went a long way to make steamed broccoli actually taste interesting for once.
For dessert, we tried the Halva, which was crumbled and served with vanilla bean ice cream, fairy floss and topped with gold leaf. I’ll be honest, I was full by this stage, but this dessert looked way too good to pass up.
The hazelnut halva was sweet and nutty and added some awesome texture to the soft ice cream and delicate fairy floss. Eating a bit gold took this decadent experience to a whole other level. King Midas would have been proud.
The prawns were particularly tasty, and worked so, so well with the salty chopped olives and capers.
As a side dish, we opted for the Smashed Chickpeas with steamed broccoli, burnt butter and bonito flakes. The chickpeas had a lovely strong smoky taste to them, as did the bonito flakes which both went a long way to make steamed broccoli actually taste interesting for once.
For dessert, we tried the Halva, which was crumbled and served with vanilla bean ice cream, fairy floss and topped with gold leaf. I’ll be honest, I was full by this stage, but this dessert looked way too good to pass up.
The hazelnut halva was sweet and nutty and added some awesome texture to the soft ice cream and delicate fairy floss. Eating a bit gold took this decadent experience to a whole other level. King Midas would have been proud.
|
|
|
Atalanta Bar and Greek is open for lunch and dinner, as well as breakfast on weekends.
