The following is a public service announcement for all Melbourne foodies:
You have to dive into the delectable menu of Bahari: The Helenic Palate right now. Like, immediately!
Serving up unique “gringlish” dishes, this little pocket of casual elegance in the Richmond bar and restaurant scene is the passion project of chef Philip Vakos. If the name rings a bell, we won’t keep you in suspense! Following his appearance on season two of Masterchef (where he became the first ever contestant from Tasmania), Philip moved to Melbourne and Bahari was born.
Setting the stage for a meal worthy of a show, Bahari leans into a sleek, modern design with pot plants scattered about and adding a touch of softness. With its bright white features, it’s not hard to imagine you’ve stepped into the Santorini sun and taken a break from reality.
Dining on the first level sets you on exposed brick flooring with the feel of slipping into a rustic hidden laneway, while the second level brings you up the stairs into the idyllic function venue of your dreams. Complete with a mirrored bar and huge windows that allow the light to pour in, you’ll feel right at home as you drink, dine and socialise.
If you aren’t already hearing some whispers from your stomach as you step inside Bahari, you’ll be hearing an anticipated grumble when you set your eyes on the menu, I guarantee it. Want to graze your way through an afternoon or a catch-up? Set yourself in front of their trio of dips and pita bread, with tzatziki, melitzanosalata and taramosalata the main of event of the share plate. After something a bit more simple? The classic house marinated olives are immersed in the flavour of lemon and fennel seeds for the perfect snack.
Ready for your fill of the mains? Prepare your appetite for dishes from the sea, pasture or some delicious cheese dishes that guarantee something for everyone to salivate over. We sampled the Horiatiki Greek salad, where traditional doesn’t have to mean boring. The explosion of flavour that comes from blending tomato, cucumber, red onion, peppers, kalamata olives, feta, and capers is never to be underestimated.
Other standouts were the haloumi cigars in rolled in brik pastry and served with honey and sesame, and the prawns kataifi wrapped in shredded wheat pastry and served with aioli (which had the most tantalizing crunch). The honourable mention, however, goes to Bahari’s pulled lamb shoulder, which was the most succulent and tender meal we’d ever had. Bland is not in Bahari’s vocabulary as each dish stands poised to blow guests away with zest in each bite.
If you’ve got a taste for something sweet, desserts here aren’t to be missed as you can delve into some baklava, galaktoboureko, or keep a keen eye out for any new creations! Philip is always experimenting, so don’t be surprised if there’s something new and inventive popping up on your next visit to Bahari as well!
By now, we’re sure you’re ready to try some “gringlish” dishes, and we withhold any responsibility for how hungry you feel after reading this article. Bahari is a foodie’s paradise, ready to redefine how you perceive Greek food. Don’t delay! This much flavour waits for no-one.
End of public service announcement.
