The rich teal blue, velvet bunker seating is eye-catchingly sumptuous as you arrive, with an industrial 'edge' in the remaining decor. It leaves you feeling that you have been transported from Auckland to Milan or downtown New York - I know that's not Greece, but trying to pick high fashion industrial edginess here to remove any thoughts that you might have of being in countryside Greece.
The same goes for the food - all the elements of Traditional Greek Food - slow cooked flavourful lamb, sheep curd, pomegranate, pine nuts, capers etc etc Big ... big difference - this has had a modern makeover. Words fail the descriptions and I know how much the phrase 'AMAZING' annoys readers as a description, so its a good thing, for everyone involved that I had my trustee iPhone with me, and you can have a little visual taste.
All of the flavours and intensities were in harmony, so while you read the menu descriptions and imagine some flavour conflicts, or some overpowering ingredients, let me assure you, the chef has very cleverly crafted each dish, to make you stop and consider the flavours, The watermelon was a wonderful 'relief' to the rich, slow cooked lamb, so rather than one or two ingredients jumping out at you and dominating the palate, you are left with the view that you cannot remove any one element from a dish. Hope this helps.
All sharing plates - some small and some larger - arrive from the kitchen as they are ready. Service was wonderful, attentive but not intrusive, and very fluent with their menu.