jump to navigation

Platform6 > a funky Greek heritage in Australia May 5, 2007

Posted by grhomeboy in Greek Taste World.

Peter Andrews is committed to freshness. So much so, the co-owner of funky bar and cafe Platform 6 changes his menus weekly to make the best of available produce.

With much of his food based around his Greek heritage, the chef, along with Leon Vasiliou, says options vary from traditional dolmades to prawn-and-scallop saganaki. Despite a selection of ever-changing mains on offer, the cafe’s focus is on mezzes so people can “experiment”, Andrews says.

On the day we visited we chose to share a variety of plates. After grabbing our slightly distracted waiter’s attention, we ordered four of the five mezzes listed on the blackboard outside the cafe. While I say outside, there really isn’t much to the inside of Platform 6. There’s the counter and a wall of wine, but dining is mostly outside, where seating options include booths, low and high tables and take in the sunlight and fresh breezes that flow down Vernon Tce.

As we waited for our mezzes to arrive we ordered a glass of Mountadam chardonnay and another of T’Gallant pinot gris. The first tasting plate to arrive was chilli and garlic prawns, followed by salt-and-pepper calamari. Both were tasty, fresh and generous, with four king prawns and a pile of lightly tempura-battered calamari pieces.

Next came lamb and chicken skewers and a plate of lamb mince fingers. Each was served with grilled bread, tzatziki and salad. Both tasted as if they had come straight from Greece. The tzatziki is made fresh on the premises every day, and the bar’s sister cafe Station 8 next door uses it in wraps and rolls. Light and not too garlicky, it worked well with the bread and helped the lamb slide down nicely. Appetites satisfied, we finished with di Manfredi cappuccinos.

Platform 6 focuses on simple food done well, and it delivers in a relaxed environment.

Platform 6 Food and Wine Bar, 6/36 Vernon Tce, Teneriffe, phone 3852 4509
Open Tues-Thurs 4.30pm until late, and Fri-Sat noon until late.

%d bloggers like this: