They say Christmas brings people home— I officially believe Zeus Street Greek is my new residential address. The Gods sent out invites to their annual Christmas table and once the food graced my taste buds, I was sent to heaven to personally thank Zeus himself.
Catniss Everdeen would have been jealous from our first course of Pita (get it— Peeta) with a trio of dips; tzatziki, spicy feta and my personal favourite, tarama; a cured white fish roe dip. Simultaneously, the Gods wanted to test if I would pass out from happiness with our next dish, Spanakopita, a flaky spinach cheese pastry. This was one of the biggest tests since my Yia Yia (grandma) makes the best Spanakopita in town. The pastry was flaky and beautifully moist while the spinach and feta was balanced and avoided being overpowering like a lot of Spanakopita’s.
Next was the famous Pitas and I chose the ‘Soft Shell Crab’ filled with Aegean slaw, preserved lemon mayo, caramelised onion, sweet chilli and coriander. This pita is a great summer dish to quickly grab if you’re strolling around South Bank. These were served with the feta and oregano chips which were to die for. Most of the seasonings from Zeus Street Greek are direct from the Holy land Greece itself to get the most authentic taste possible.
Next up was possibly the most favourite part of the whole lunch, the Nude Lamb Souvla. The lamb is slow cooked and monitored for it’s temperature to make sure it melts in your mouth. Served beside the Village salad (tomato, cucumber, onion, oregano, olives, feta and lemon dressing), it’s the perfect combination to share!
Just when we thought we were done, the desserts came. Oh God. Someone pump my stomach, Loukoumades are coming. Chocolate hazelnut drizzled loukoumades (lu-ku-ma-thes) aka the honey puffs you go crazy for at Paniyiri, are incredible here! They have a crispy doughy texture to them that works perfectly with the smooth chocolate and crunchy hazelnuts.
It’s hard to create the perfect Bougatsa but somehow the guys at Zeus Street Greek have done it. Bougatsa (Boo-jhat-sa) is a vanilla bean custard, wrapped in filo pastry (a staple in Greek sweets), served warm and dusted with cinnamon and icing sugar. ZSG rendition of this Greek classic is just as good as homemade. On a trip to Melbourne, I stopped by Le Bon Cafe in St Kilda and their Bougatsa is made by a little old Greek lady that says “the key to the perfect Bougatsa is in the smoothness of the custard and the crispiness of the filo pastry”. I have to say, both are executed perfectly and make me gain 10kgs #BougatsaDiet.
And finally, we were treated to some off menu Greek dessert selections like Melomakarona and Kourampiedes, just to make sure we roll out of the establishment. A big thank you to Zeus Street Greek for having me and for the goodie bags! Zeus Street Greek is open 7 days a week and has quite possibly the best Lamb Souvla I’ve had since my Papou Niko’s.
Efcharistó! (Thank you!)
Zeus Street Greek
Address: Shop 13/14 South Brisbane QLD 4101, Little Stanley St, Brisbane QLD 4101
Hours: 7 days, 11am to Late
Phone: (07) 3846 0200
Hi, I'm michael!
I'm 22 years old and obsessed with food and fashion-- especially sneakers.