Review: Bahari Richmond

Philip Vakos, of Masterchef fame, has invigorated Swan Street, Richmond, with a touch of the aptly named 'Hellenic Palate' available at Bahari. I was surprised by the steady flow of guests coming and going, truly buzzing for an ordinary Saturday afternoon. As with many Greek institutions in Melbourne, the best way to feast is to share, so as a mid-sized group of five we decided to opt for the Bahari banquet available at $45 per person with dessert (without dessert is $40pp). I was absolutely astounded by the price considering both the amazing quality and quantity of the food provided. I would definitely consider this a massive opponent- if not better than- George Calombaris' Hellenic Republic (which is about $75pp for a similar variety of food).

Let's start out with the small plates:

• Trio of Dips, with Warm Pita Bread: Tzatziki, Taramasalata and Smokey Eggplant
• Saganaki with Oregano and Lemon
• Kolokithokeftedes: Zucchini and Feta Fritters
• Kataifi Prawns wrapped in Shredded Pastry
• Calamari

The trio of drips contrasted perfectly- the saltiness of the taramasalata (a caviar-based dip) and the creamy, acidic nature of the tzatziki were very refreshing alongside the more textured, smokey eggplant. I loved that the staff would continue to bring out fresh pita, so soft and warm, until the dips were practically fully devoured.

However, my favourite of the starters would have to have been the Zucchini and Feta Fritters. The crisp outer-coating texturally juxtaposed with the smooth, creamy mixture at the centre.  The fried, salty goodness of the traditionally-served saganaki, alongside the huge, fresh Kaitafi prawns wrapped in an interesting shredded pastry established one thing: that we were in for one hell of a flavour-packed culinary adventure through the Mediterranean.

My one criticism would be that we could have done without the calamari.  The crumbled pieces seemed much too small and were quite chewy and rubbery compared to the tenderness we expected.

The Proteins & Sides:

• Slow Roasted Lamb Shoulder with Lemon, Rosemary and Garlic
• Pulled Pork with Paprika, Fennel and Garlic
• Chicken Skewers
• Greek 'Horiatiki' Salad with Tomato, Cucumber, Olives, Red Onion, Capers & Feta
• A Beetroot based Salad with Feta and Walnuts
• Lemon Potatoes 

What I loved about the main sharing plates, was that they were all served at once.  As the fragrant aromas of the perfectly cooked meats wafted across our table, it just made for one big homely, family feast. It's a humbling, intimate experience like no other.

I cannot recommend the pulled pork highly enough. Whilst all the meats served were super tender and juicy, the rich flavours extracted from the pork were so sensational that it was even an absolute treat to just dip the leftover pita, or the potatoes into it's surrounding juices. 

Generally, I'm of the 'you don't make friends with salad' persuasion, yet both salads acted as a tasty and refreshing way to break through the heaviness of the meats. I particularly loved the variety of vegetables within the Horiatiki Salad and how noticeably smooth the feta was. 

The Dessert Platter:

• Galaktoboureko: Semolina Custard infused with Lemon and Vanilla in Filo Pastry
• Baklava Bahari: Orange Blossom Pistachio, Walnuts, Honey and Cinnamon
• Halva Banoffee Pie
• Halva Ice-Cream

It's worth going to Bahari just for the Dessert Platter and a rich, sweet brew of Greek Coffee. Usually, you get to the last leg of a banquet and it tends to wind down with a tiny, measly portion of dessert. At Bahari, your stomach might be ready to burst, but you are most definitely prepared to tuck into the  Greek sweets laid before you.

What I really loved about the Dessert Platter was the variety of texture and flavour available.  Whilst, the Galaktoboureko presents as a thick custard drenched with syrup, it harnesses the citric flavours of the lemon to stand out against the more sweetly, runny banana custard of the Greek spin on a Banoffee pie.

The Halva ice-cream was certainly a stand out. Definitely unique in that it wasn't your boring old vanilla and it worked perfectly with the other desserts as it wasn't too sweet. Phillip Vakos and the team at Bahari have definitely mastered the art of balance here.

Would I return again? Overall, this was a brilliant feast with little to critique. Our whole group left completely satisfied and delighted by an expertly-crafted dining experience- amazing value, amazing portions and amazing flavour. Of course I'd return!