Xanthi is a city in Thrace, North Eastern Greece. Generally speaking, somewhere down my Greek genetic line there is some ancestry there. Apparently, I come from a line of barbarian warrior Greeks of the North; fitting isn't it? Geography and family olive trees aside, Xanthi is the spectacular new Greek restaurant in the premium dining precinct at Westfield Sydney. It is owned and run by David Tsirekas of the legendary Greek Restaurant Perama. Lucky for the Sydney dining scene; David has forged his blood, sweat and tears in this new project.
You can say that Xanthi is a bigger, badder and better Perrama. It's unfair to draw comparisons between the two but if the restaurants were two rival warring Greek nations Xanthi would definitely be Sparta. Just rest assured it's pretty badass. Like Gerard Butler in 300 badass. Just look at that vertical spit; if that doesn't get you hankering for a mean meal, then stick to your yeeros mate.
So after a long and very strenuous day of shopping (suprisingly; it was me who came out victorious, and not the warrior princess this time around) we could think of nothing better than to go and enjoy Xanthi for ourselves. Now when Greek food comes to mind most people think of big banquet style meals that fill you, just like Sunday lunch at Yia Yia's. However; Xanthi has a menu where you can pick ouzomezedakia, small plates of food to pick on and share whilst sipping on some ouzo or wine. The thought just takes me back to the motherland. Of course we settled on the BBQ Haloumi $10.00, always a standard pick being a favourite Greek dish. Served in a small black bowl and garnished with oregano you can't go wrong. Make it swim in lemon and it's like you are back in Greece. Well not quite but it's nice to think that you are.
Our next small plate was the Fried school prawns $9.00. This was tossed in honey, fish sauce, sesame seeds and almond flakes - the combinations of flavours make it an absolute winner. This was easy to pick at and share; having a more complex flavour than your average salt and pepper school prawn offerings. Ouzo would've made a very nice accompaniment, an idea for next time.
Feeling drained from the days activity's and the fact that it was still early on, we didn't have any ouzo despite the novel ouzo trolley standing by. It's a nice touch that Xanthi has one of the largest varieties of ouzo, tsipouro (aka lighter fluid) and Greek brandy. One can sit back and pick at some food, shoot back a shot or ten and flick those worry beads whilst going through a pack of Marlboro reds. Sorry, we're not in Greece. It's easy to forget while in Xanthi, so you can do everything except the last part. So instead of having ouzo we had some beautiful Greek wine, a glass of Notios Agiorgitiko for myself and Ramnista Kir Yianni for Gianna. We do love our vino here at the Empty Fridge and both wines were delicious enough for Diyonysus' approval. Another fun little fact is that Xanthi has one of the largest Greek wine lists and is well worth perusing. It's a different style of wine and I personally think that its the flavour that compliments the food which is the key for Greek varieties.
Fried veal sweetbreads $10.50 were one such dish that went well with the wine we were having. Little bundles of sweetbread crumbed and deep fried. Once again that wedge of lemon on the plate was there to drown those little bad boys. Crispy on the outside and full of soft juicy sweetbread goodness on the inside. My only complaint was that there wasn't more lemon, David had a laugh when i told him this and Gianna was quick to remind me that we were not at my grandparents place. There was no need to drown everything in lemon. Its a Greek mentality I think.
The kitchen has been designed to be open to view from the dining room so you can see the hustle and bustle going on as David works his magic with his team. He tells us that after working in the tiny Perrama kitchen in Petersham, he has finally gotten his dream kitchen.
The decor inside the restaurant is really nice. With a large Middle Eastern-esque rug taking up the floor space, drapes running the walls and the feature ceiling and gorgeous lamps. It feels like another world from the super bright and modern interiors of Westfield Sydney. You can definitely soak up the exotic atmosphere here.
Oh look, a door in the ceiling. Standard. Which is why Sassy's is such a quirky lunchtime escape on its own. Owner Simon Goh's (Of Chinta Ria fame) elegant but fun touches are all around.
