I don’t quite know what it is about me and Greek food but I adore it. Greek yogurt is my favourite type of yogurt, Halloumi is one of my favourite cheese and Taramosalata is also one of my favourite dips and don’t even get me started on Dolmades or Baklava which are a complete addiction for me. So this Friday night I am anxious. I am crossing from the North Shore to the Inner West during a heinously busy Friday night peak hour. My father was at the helm and we were running frightfully late – not helped by the traffic and my father’s unfamiliarity with the North and Inner West. When I finally get there I am greeted by Davis Tsirekas’s smiling face from the window of the busy kitchen. “Hello darling! Welcome!” he says. He lets me know that they’ve thoughtfully held the hot food (thanks guys!) until I got there.
Perama’s Head Chef: David Tsirekas
It’s a Tweetup arranged by Fridley and consists of hand picked bloggers and a few other tweeters. He and David have planned a special banquet for us tonight. For $50 we get the regular banquet menu plus all wine as well as a range of other courses. David will just keeping cooking things and sending them out to us until we tell him to stop (which is just music to my ears and stomach).
Course 1: Dips (Taramasalata, Tzatziki, Splt Pea). Pic by Betty’s Bites
Warned by many to pace myself for the onslaught of courses to come, I help myself to just a little bit of dip although they are all delicious, particularly the Taramasalata and the creamy Tzatziki which tops all other tzatzikis. David strains the already strained yogurt again and balances it with olive oil which gives it that creamy texture. There’s also smoked eggplant, split pea dip and olive paste which I didn’t get to try.
Course 2:Greek Salad
I have had far too many bad Greek salads in my life, so much so that I don’t usually order them. This is an exception with the creamy feta, spanish onion, fat olives and tomatoes telling you why the salad is so popular.
Course 3:Pickled octopus
Course 4: Pickled mushrooms
Course 5: Pickled cabbage
They’re all lovely pickles but the octopus has to be my favourite. But I didn’t eat too many of the pickles because I knew there was more to come and this was just the start.
Course 6: Zucchini fritters
The moist zucchini fritters signal a start to the hot dishes and the excitement to come.
Course 7: Sheftalies (Cypriot sausage)
The Sheftalies, a delicious, juicy Cypriot pork sausage is horizontally sliced in half and sings with a char grill flavour.
Course 8: Deep fried halloumi
Course 9: Graviera Crumbed Halloumi
We’re given what I believe to be two plates of deep fried halloumi. The bottom plate of halloumi is cut into batons and with the golden crumbing it resembles fish fingers. The halloumi becomes quite a different creature when deep fried with an almost crumbly texture, like feta. It’s nicely paired with the bursting pomegranate seeds.
Course 10: Stuffed filo pastries
I do my friend duty and taste these for Reem as she doesn’t knowingly eat pork (tasting is no hardship 
) and it’s filled with a soft cheese and equally soft lamb and served with that gorgeously thick Greek yogurt.
Course 11: Rustic Grandma’s Chips-pic by Bettys Bites
The hand cut chips are delicious although be warned the mayonnaise is heady in the aniseedy Ouzo. And thanks to Betty from Betty’s Bites for lending me her pics 
Course 12: Handrolled Macdedonian Filo Spinach Pie
David’s mum makes the filo for thus spinach pie and it’s beautifully layered with the crispy pastry and moist filling. Very moreish.
Course 13: Lahanika Loukoumathes
Unfortunately I didn’t get to try these as they disappeared at the other end of the table. They were stalks of asparagus, shallot stems, oyster mushrooms, zucchini and white yam dipped in a donut-like yeast batter and then deep fried and served with a tomato and honey sauce.
Course 14: Imambaldi (Stuffed roasted eggplant)
The stuffed eggplant is covered in a rich tomato based sauce and a thick, creamy Greek yogurt and is delicious with the eggplant having that luscious soft texture.
Course 15: BBQ Marinated Artichokes
These fresh artichokes are kept in a mixture of olive oil, white wine vinegar and and water. They are nicely char grilled with a good flavour to them.
Course 16: Meatballs
These were given to Richard as he was on a dairy free eating regimen (a brave soul being able to resist dairy in a Greek restaurant). They’re strong with herbs, particularly oregano with a chunky, coarsely ground texture.
Course 17: BBQ Halloumi with honey peppered figs
Have I mentioned how much I love halloumi? No? Well I do and I can eat platefuls of the stuff when it’s barbecued or fried. Pairing it with the soft dried figs and pepper is an inspired move with the sweet fig, hot pepper and salty halloumi going so well together. And yes I ate three pieces despite knowing that there was more food coming up.
Course 18: Vine Dolamathes
As if I don’t have enough trouble leaving room for food then up comes my other favourite item, the dolmathes (dolmades). David’s mum makes these for the restaurant and they’re wonderful and absolutely the best dolmades I’ve ever had with the rice not being at all gluggy as you sometimes see. Reem and I were so distraught by the idea that the leftover ones would be thrown out we ask for them to be packed up for us. And yes they tasted wonderful the next day and yes I know your next question. Did I eat the next day? You bet!
Course 19: Fried Calamari
The lightly coated calamari is delicious and boldy seasoned.
Course 20: Hand rolled Filo pumpkin pie
Another gorgeous filo dish where David uses his mum’s pastry is the pumpkin pie which is so crunchy that when you sink your teeth into it, shards of pastry, sweet pumpkin and salty filo go everywhere. Paired with a beetroot emulsion this isn’t a poor man’s vegetarian option by any means.
Course 21: Pork Belly Baklava
Yes oh yes, this is the dish that could produce a food orgasm. I am utterly besotted by the dish which features soft pork belly, dates and pistachios and filo layers with a sweet edge to it provided by the thick date and mastic sauce. Not knowing the name I say to Reem “Hmmm this tastes like a Pork Belly baklava” only to have her say excitedly “Oh yes this must be the pork belly baklava!”. And despite being full to bursting I had a second piece. You bet your sweet bottom I did
Course 22: Giouvetsi Goat
One of the most interesting dishes of the night was a specialty that David made for us. I’m a big fan of goat meat which is usually a very lean meat and therefore more suited to stews and curries. David and two friends did a little “Kobe Goat” experiment based on the Kobe Beef method of producing wonderfully marbled beef by feeding the cows beer. They fed the goat (appropriately named “Goat”) chestnuts and beer for 3 months using a total of about 24 cases of beer. The resultant meat is remarkable. Marbled with fat, it is soft and fatty and completely unlike other goat meat. Experiment a success.
Course 23: Fakes Salad
I only had a little room at this stage but I did manage to taste some of this bean salad which was flavoured with fennel and lemon.
Course 24: BBQ Lamb’s Liver
I’m not a big fried liver person so I try a bit but leave it to the offal fans who will appreciate its distinct and strong flavour more.
Course 25: Roast Duck
Sadly I didn’t try this as it was eaten at the other end of the table.
Course 26: Chili mussels
The Spring Bay Chili mussels cooked in a white wine and tomato based sauce are delicious, but at this stage I do my best and can only manage one.
Course 27: Lamb Skaras with baked potatoes, string beans with crumbled feta
Mashed potato
The Lamb Skaras is rich with zingy lemon and oregano and very soft indeed. The potatoes have hints of oregano and lemon and the string beans are crunchy. The mash that comes with it is in a word divine with a gorgeous garlic and olive oil flavour.
Course 28: Lamb Kleftiko (casserole)
Housed in a clay dish and cooked with a lid of paper, this lamb casserole is sweet and soft and quite strong in lamb scent. During the Greek War of Independence, the guerillas were said to cook their food in the ground to avoid detection. I want to have more but I can’t fit any more in. You see I’m waiting for the…yes you know it. The Greek desserts. Did anyone say baklava?
Course 30: Course Caramel Baklava icecream and Mandarin Bougatsa
One of David’s tweets that excited me (yes I get excited by the mere mention of food) was the Caramel Baklava ice cream and the Mandarin Bougatsa. The Bougasta is a custard filled filo pastry and these little triangles of soft custard are lightly scented with mandarin. They crunch in the mouth and are lovely and warm and go brilliantly with the three tier stacks of Baklava ice cream. There is bottom layer of vanilla ice cream, a middle layer of caramel and baklava and then another layer of ice cream. The Bougasta sit in a pool of tahini and mint cream, the tahini David makes in house to give it a stronger sesame flavour.
Course 31: Olive OIl Ice cream
This is an intriguing one. I’ve had olive oil ice cream before and it can be too overwhelming but this one thankfully isn’t. Using Olympia Greek olive oil (which always tastes stronger than Italian olive oil to me), it’s tempered by the use of pistachios and dried figs although there is most certainly an olive oil taste. It’s a popular dish at the table.
Course 32: Kalamata Baklava with kalamata icecream
Have I told you how much baklava I can eat in one sitting? Perhaps not in an effort to retain some dignity. This is my third (or fourth given I had two serves of the pork baklava) serve of baklava tonight and I’m not slowing down as far as baklava consumption is concerned. The sweet candied but salty kalamata olives are wonderful in the layered dessert. Think salted honeyed caramel. The kalamata and mascarpone ice cream is reminiscent of a creamy prune ice cream.
Course 33: Pears in spiced red wine syrup
I didn’t expect to find this so moreish but when you have a pear that’s so perfectly cooked you go back for more. Not too hard, not too soft, not too sweet but just sweet enough, this was the table favourite which provided a nice cleansing sensation too. It’s served with a delicate pasteli which is a honey, sesame biscuit.
Course 34: Rice Pudding
Please excuse the half eaten photo but the other end of the table got to this before we could take pics. The tangy rhubarb is paired with a creamy rice pudding with a hint of vanilla and cinnamon.
Course 35: Ekmek
The one that had Steph in raptures was the Ekmek. The only sales pitch you need is three words: brioche, syrup and cream. Yes it was delicious and a fantastic version of a bread and butter pudding. Apparently Byzantine Peasants of Constantinople used to eat this – who said peasant life was hard?
After our stomachs are well and truly sated David comes upstairs to meet everyone. He’s a natural and enthusiastic host and perfect for TV (someone, snap him up!). An ex swimming coach, in 1999 he set up Perama and quickly learnt all about Greek food starting with the origins of classical Greece. His wife Belinda is also a blogger and an NQN reader and her blog features their gorgeous girls Mia and Ruby. As a twitter enthusiast, every Wednesday he brings in the laptop and tweets his food preparation for the day. He stays and chats to us and we bid him goodbye with our stomachs full and our bags full of food.
Thanks to James (Fridley) for organising it and David and his team for feeding us so well. My fellow bloggers were:Bettys Bites, Betty The Hungry Girl, Citrus and Candy, eece, Foraging Otaku, Pigged-out, Raspberri Cupcakes, Reemski and Spicy Ice Cream.
So tell me, Dear Reader, what was the longest or largest meal you’ve ever had and how many courses did you have?
Perama Restaurant
88 Audley Street, Petersham, NSW
Tel: +61 (02) 9569 7534
Open: Tuesday to Saturday, 6pm-10:30pm
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79 Comments | Add your own
I LOVE Greek food. I would have been as delighted as a pig in mud.
And I giggled at “Tweetup.”
wow how many nice dishes . All look delicious.
OH MY GOD! I would have thought I had died and gone to heaven.
OH MY GOD, SO MANY FOOOOOOOD!!! And they look all yummy!
My place isn’t far from the restaurant, I’m going to have to remember to visit here soon!!
Holy Goat, I can’t believe we ate so much! No wonder I couldn’t eat entire the next day. Oh yes that brioche was so good I spent the weekend creating my own version of it! Great job getting photos of everything, I missed quite a few. It was awesome catching up with you again!
what an epic post!! it will take me all day to read this post
x
wow!! So many food!!! I would love the try the kalamata babklava!!! Are you going to “remake” them anytime soon? hehe!!
Oh my gosh. 35 courses?! That is the way to food heaven, my dear!! Hahaha!
Is this $50 feast now part of their menu?
I have had their banquet menu before (not so many courses) and its outstanding. Both in variety and flavour. Especially love their grilled calamari in tomato sauce and the mouthwateringly tender pulled lamb.
Had one bad experience there service wise from a server who was affronted that one person in our party of four did not order the banquet but instead had a main course and dessert. So haven’t been back for a while. This post has me craving the food again.
Perama is wonderful! I haven’t been there for ages, but last time i had the most divine stuffed calamari! I also love the OO ice cream.
yarrrrm!
Oh there was so much food. And all so good! Although looking at your pics I realise now that we didn’t even see about 5 of those courses let alone taste them! So I think since you were at one extreme end of the table, and I was at the other we can safely point the finger squarely at the middle of the table (at Fridley).
I can’t remember the last time I ate myself into a coma like that.
wow…I now know where to go for great greek food. That pork dish….
My stomach is rumbling….What a fantastic night! The food looks delicious.
Wow the food looks amazing. I NEED to go there when in Sydney ! We used to have great Greek neighbours and I would go in for cooking lessons .. just delicious .. one of my favourite cuisines too
awesome. what a great feast! Perama is one of my favourites for Greek food. the Deep fried halloumi looks so good.
That spread of food looks absolutely amazing. Think I will have to do the banquet thing when I go there so I can try most of these. Don’t think I could do 35 courses though! Congratulations on making it all the way through to the sweet end.
I went to Perama many moons ago for a birthday dinner and had the banquet – it was gorgeous. I love that the Greeks love lamb as much as us Kiwis
And yes, haloumi I too could eat forever.
And the penny has dropped, I’d come across David’s wife in another forum and gathered they were involved in the restaurant biz. Now I know which one!
The food all looks amazing, but I am feeling very heavy looking at it all. What a terrific experience.
Excellent coverage of the night. I’m so craving that pork belly baklava – totally agree with you, that dish could definitely induce a food orgasm!! And omg, loved all those pastries.. I think I missed out on trying so many dishes, damn that slice of bread in the beginning!
Please can I drive for you next time? I am fully familiar with the inner west and north shore and would take photos and carry doggy bags and pay my own way and please please please can I drive you? Also I’m a teetotaller so absolutely no problems with driving home. And I’ll drive anybody else who needs a lift. Please please please ….
!!!!
I would have stopped long before the 35th course! So much food, lovely food…and that amazing pork belly baklava is worth a visit of its own.
Wow, how lucky can a woman be? Every dish is screaming out to me. I’ve not had much experience with Greek food, but the few I’ve tried makes me so certain I’m a Greek food-lover.
Best post ever!
Wow – you weren’t kidding about 30-odd courses…! Loving the sounds of pork belly baklava and the looks of that duck
We went to Perama to celebrate my son’s Christening in May. It was our 1st time and most of our guests are still talking about how amazing the food was. My personal fave was the lamb skaras. Mmmm. Fantastic value too.
this rocks, I love Greek but hate that when I try and do it authentically it ends up so expensive…not bad for $50 and that included wine?
I am hoping for a trip over there from the beaches soon when our budget improves, thanks so much for the recommendation my kids love Greek food
cheers
Sarah
oh and did I say thanks for the comprehensive review? not sure, but I tweeted it anyway
I’m with Trina! You counted 35, I counted 30! So there was a few that I didn’t try, let alone see. So we’re not the only guilty end of the table
That was one of the best meals I had recently. If they left the food out and we sat for another 30 minutes or so, I reckon we could’ve polished off the leftovers!
Oh my goodness, that’s ridiculous (in a good way)! And a perfect meeting for those who are as serious about food as you are, I bet.
WOW!!!! That a lot of food….
You got to try so many things! I’m interested to see the cross-over between Greek and Turkish food, with the imam bayeldi and calling the bread ekmek.
Wow! The food looks fabulous especially the pork baklava and caramel baklava
I am so insanely jealous of all of you food bloggers! What a beautiful spread of greek food. Already planning a visit to Perama. Food bloggers really are treated like royalty nowadays. So glad to see bloggers getting recognition and even better to get a look in to all the fabulous events you get to go to
And you had how many hours to eat so many dishes?!! OMG, I think I would have stopped at Course 12! My favourite from look alone has to be the haloumi although I would love to have tasted quite a few of them. If I’m ever in the area, I know where to head!
Holy CRAP!!! Thats a lot of food!
All those desserts! I love Greek too. There’s Jim’s Tavern here in Melbourne which is sensational. No menu or anything, you just tell the waiters what you like and they just keep bringing food. Its never more than $30 or so a head and you’re absolutely rolling out the door by the end of it.
You must try it next time you come to Melbourne!
I think I have come over all Shirley Valentine now ! I need some Greek food
Bravo at the lovely photo’s of every item.
The food ALL looks delicious, have been waiting for Greek to become the new Thai! Can’t wait to try this place.
Extremely jealous I missed this! Everything looks absolutely to-die-for!
AMAZING! This looks sooo wonderful. I must try it. I love eating and even for me this is a lot of food. Will try and get there soon!
Such an interesting evening! Ah, the food, the food! I had my dolmades and some soup for lunch the next day and the left over lamb for dinner…I had such a happy belly!
Hi Blond Duck-Me too! And I was indeed
Hi snooky doodle-It was great
Hi Bethie-It felt like that at times!
Hi Yas-It was amazing, like a child’s fantasy come true
Yes do, and get the pork belly baklava! 
Hi Steph-I know
You couldn’t? Hmmm I could. Is that bad? 
Good stuff! It was lovely catching up again and not across a table 
Hi iron chef Shellie-Haha yes it took ages to write!
Hi Dorcas-it’s so good and so unusual!
Hmm I don’t know, perhaps? I wonder if David would share the recipe with me and my readers? 
Hi Trisha- I know, it’s the way to go isn’t it!
Hi Shants-They have a regular banquet but on that evening he gave us extra dishes. Aww that’s no good, what a shame!
Hi sarah-It is!
Ooh stuffed calamari? Nice!
Hi Forager-There was! Oh really? We made sure to pass stuff down to photograph if you guys didn’t get your own plate. Haha I’d say Fridley definitely ate a lot of it! I don’t think he could cope with the waiting for our photographs!
Hi Alfie-Oh yes that pork baklava. What dreams are made of…
Hi poppyseed capers-It was a great night full of delicious food
Hi Chris-Oh definitely! Go and stuff yourself silly with Greek goodies
You are so lucky to have had cooking lessons! 
Hi Simon-It was good but I have to say my favourite is always BBQ’d halloumi. I could eat that for days and it has the advantage (or disadvantage) or never making me feel full.
Hi spice and more-It was mindblowing
Yes that’s a good idea. Hehe I didn’t think I could but errm I did 
Thanks! 
Hi Megan-Yes they do don’t they! There’s always plenty of lamb
hehe another halloumi fan! Ahh very cool! 
Hi cakelaw-Haha eating with your eyes?
Hi betty-thanks and thanks for your pics! I think I was warned against the bread and the onslaught of dishes
Hi SydneyGal-Haha sure! You sound like the perfect dining companion
But can you wait while photos are taken? That’s the hardest bit for some! 
Hi Belle-I thought I would too but when you have it all in front of you…well you can’t help yourself
Oh yes I wish I lived closer!
Hi Sophia-I felt so lucky!
Yes it’s not hard to love Greek food 
Hi Belinda-Hehe thanks!
Hi Tina-I know, it was amazing. I can’t stop thinking about the baklava…
Hi Irene-That’s fantastic and also that it was so great for such an occasion
It is great value isn’t it!
Hi abeachcottage-Yup sure did but this was a special deal put together by Fridley. Fantastic! I hope you enjoy it
Hehe you’re welcome! 
Hi Karen-haha I wasn’t accusing you? Or is that a guilty conscience darling?
Hi anna-Haha yes! It was the best place for us to converge
Hi Nachiketa-It was indeed
Hi Arwen-We really did get such a good range of dishes. Yes it’s quite similar although I don’t know if it’s usually served with yogurt in Turkish cuisine
Hi foodie-central-They were such standout dishes-as a baklava addict
Hi Maria-Hehe you could go there!
Aww sometimes we are but sometimes we’re not at all! 
Thanks so much, that’s lovely of you to say 
Hi Gummi Baby-I think we left around 11:30 or midnight? And we started eating the hot dishes around 7.15pm. So a good 4.5-5 hours? Wow, I didn’t realise!
Hi Esz-Hehe yes! That sounds great
I really need to get myself to Melbourne! thanks for the rec!
Hi DeLaCour-Haha can you believe I’ve never seen that movie? I should! Thankyou!
Hi Moya-Wouldn’t that be cool! I’d love to have a Greek place nearby
You definitely should!
Hi Christie-Yes we missed you sweetie! It was fabbo
Hi Vita-It was brilliant and you just cannot beat baklava in so many variations
Hehe yes it is a helluva lot of food 
Hi Reemski-Yes thanks for helping with the photos as always! I had the dolmades for lunch and the lamb and mash for dinner the day after. Yes happy bellies all around
Right! Added to my list of ‘foodie places to go’ . What a fab posting!
oh lorraine. i could easily convince myself that i’d died and gone to heaven if i encountered (and promptly ate) all that delicious food in one place. what a spot–thanks for the pictures!
That made me hungry
I can’t believe how fantastic everything looks! That would be a pretty perfect dinner, I think
Caramel Baklava Icecream – yes please!
Wow thats photos galore!!
so was the $50 menu just for you special people? i cant imagine so many courses for just $50!!
Wow, lusting after caramel baklava ice-cream now! Sounds amazing!
I’d have to say one of the biggest and best is Perama!! I have been once and am DYING to go back.. it was absolutely luscious food and it sounds like you didn’t get the lemony roast potatoes with the roast lamb?! Ohh divine. And the baklava icecream.. heaven on a plate!!
Hi Jenny-Fantastic! Thankyou so much
Hi grace-Surely this has convinced you to come and visit Australia now?
Hi David-Imagine my hunger while editing the pictures!
Hi Anita-I know, everyone was so excited! It would be hard to top!
Hi sydneyguyrojoe-Hehe I know! It took so long to edit all of the photos. We got the banquet but yes he added more
dishes and the drinks
Hi Rosa-Isn’t it a great idea!:D
Hi Lulu-I agree
Oh yes we did, they were just obscrued in the photo and I don’t think I had much as I was too busy falling in love with the mash 
It all looks very good – though I can’t help thinking about how they fed this goat 24 cases of beer… Surely that’s cruel?
I can wait, I promise. I’ll be very patient … ish.
Hi Zam-Hmm I’m not sure about the cruelty of it but it’s a good question!
Hi SydneyGal-Haha well you sound like the ideal dining companion!
What a feast!!
Hi pigpigscorner-It was!
So this is what I missed out! James never said anything about a 35 course banquet ..lol. That is a LOT of food [and looks scrumptious too],How did you guys manage? hopefully I can join in the next tweetup
Hi Sneh-Ah what a shame you couldn’t make it. I don’t think any of us anticipated that many courses but we happily accepted them! Yes, next time!
My longest meal ever was at Maha in Melbourne. My partner and I had the banquet and we were eating for 4 hours. After mains we were so full, although the second stomach made an appearance for dessert, and then we basically rolled out and to Crown casino to walk around for an hour just to digest before retiring to bed. It was such an amazing meal and definitely a place you must hit up if you go down.
omg, i want this.
The food looks great and has definitley made me hungry. I was very keen to go until I saw the title “Handrolled Macedonian Filo Spinach Pie”. The Macedonians have been under years of mistreatment and opression by the greeks due to a dispute pertaining to Macedonia’s name and identity. Whilst I am friends with Greek people and do go to Greek restaurants, I choose not to support places that freely use the term “Macedonian” in a way that implies it is simply a region of Greece, which it is not. This is my way of supporting the plight of my Macedonian people and not supporting the Greeks who do not accept us as our own people with our own language, culture and history.
Fatastic! Do you know if they also have mousaka, giros and that kind of stuff? Fresh tzaziki ?
what an absolutely fantastico site! ‘Not Quite Nigella’ is addictive…and these greek dishes have left me salvitating. i could sit here all day, on this lazy unday, reading your blog, in fact, I WILL!
thankyou so much for this golden treasure
Must say that I went there with this feast in mind and had some of the most disappointing Greek food ever. The eggplant dip tasted like it was fermented and off but the waitress assured us that is how it was meant to taste. The rest of the food was overfried with an aftertaste of vinegar. Am still unsure why there were so many people there?
I really do hope you watched your calories and accompanied the feast with diet drinks!! Ho ho. —As far as I’m concerned Greek cooking is one of the purest, most healthy and MOST DELICIOUS cuisines on earth, I’m so sorry that it hasn’t really caught on here in Berkeley, California except for baklava (which Turkey, Egypt and other similar countries enjoy), tzatziki and occasionally moussaka… My weight doubled looking at the photos, I shall now retreat to my Greek cookbook collection and start cooking away, calories be damned! Humph!!
We were lucky to get a booking on the last Friday they were open. David was really lovely on the phone and managed to fit us in, had a fantastic meal all the food was great with the octopus a standout. Looking forward to trying Xanthi. Lorraine, I mentioned to David that I read about Perama in your blog and he said you are his favourite blogger
Hi Stefanie-That’s wonderful! I can’t wait to try Xanthi too! And he is great isn’t he? He’s a great friend and my favorite chef
Hi Lorraine, just wondering if you have had a chance to go to Xanthi yet?
Hi Stefanie-Yes in fact I went last night! But I need to go back to get some more photos. But it’s lovely and many of the dishes are from Perama but there are some new ones too including meat on the spit and a lot of pastries as they hand roll the filo. The desserts are of course amazing!
Reasonably priced too esp. considering the city location and he has a $55 buffet too. The decor is lovely!
Hi Lorraine, Thanks we’ll have to book to go, the food was so delicous last time
11 Trackbacks/Pingbacks
[...] The 35 course Greek Banquet to end all Banquets! Perama Restaurant, Petersham [...]
[...] bump into David Tsikeras of Perama as he’s taking a break and having a coffee at a nearby cafe. We tell him where we’ve [...]
[...] Reem and I had attended the Restaurant & Catering Awards recently representing the amazing Perama restaurant (and yes of course Perama won the Best Greek category and yes we had to go up on stage to [...]
[...] about the hand cream.” Meh, I say staying put. My favourite Greek chef is right at the BBQ, Perama’s David Tsirekas and Adriano Zumbo has just walked in. No need to get excited about a [...]
[...] sweet watermelon which seemed just designed to quench our thirsts, creamy salty Danish feta (or in Perama’s case Manouri cheese) and refreshing, sharp mint. I speared forkful after forkful drinking up the [...]
[...] Not Quite Nigella [...]
[...] pastry so it’s entirely different in concept from the delectable pork belly baklava we had at Perama. The pork belly of course is my favourite cut, easily sliced and oh so jellied and soft. The loin [...]
[...] fare at Buzo Trattoria in the upmarket suburb of Woollahra with David Tsirekas (chef and owner of Perama restaurant) and his lovely wife Belinda (mum to adorable girls Mia and Ruby). I walk in first while Mr NQN [...]
[...] dinner with David and Belinda. You may know our dining companions, David is the chef and owner of Perama restaurant and Belinda is his gorgeous wife. Tonight we’re dining at Abhi’s. Because [...]
[...] Queen’s. There’s George Calombaris’ take on it and then there’s my friend David Tsirekas’ version from Perama. My friend Peter at Souvlaki for the Soul shared his ice cream sandwich and my other friend Georgia [...]
[...] the spit and the filo pastry that is made fresh every day. Some of the items are similar to the Perama menu which you can see reviewed here so we tried to order the newer items-except for the pork belly baklava-we couldn’t not order [...]
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