Xanthi Bar & Restaurant sits perched overlooking the Market Street side of the building, and after securing their first chefs hat for the 2013 edition of the Good Food Guide, Xanthi has proven they are among Sydney's best.
On this evening, GirlFriday and I have arrived for the first of a series of themed events titled Eat, Share, Celebrate to be held at Xanthi designed to celebrate the many different facets of Greek cuisine.
A delicious 7 course menu awaits with each course matched with one of Nico Lazaridi's award winning wines.
After a brief introduction to the key players our first course arrives compliments of chef Michael Bolam. Paired with a lovely glass of white, Chateau Nico Lazaridi. Referred to as their flagship wine, it boasts three different grape varieties and is incredibly light, refreshing and neither too sweet nor too dry, compliments the delicate flavours of the octopus.
Octopus Carpaccio, Salami, White Anchovy, Apple & Mint.
Fresh and light, this dish was perfectly executed. The octopus is tender and the saltiness of the anchovy and salami are balanced by the freshness of lemon zest, slivers of apple and herbs.
This dish fulfils all the requirements of my perfect salad - Sweet plump figs, crisp peppery rocket, a generous serving of the most amazing creamy feta-like cheese, crunchy caramelised almonds and a delicious honey balsamic dressing. I could eat this salad every day. This is the first time I have tried manouri - a semi-soft cheese that looks very much like feta but is less harsh on the palate and is incredibly creamy and moreish.
The pigeon is served two ways - the seared breast left slightly pink and the confit leg which is crispy and rich. The highlight of this dish however is the celeriac and mushroom crousilliant - a crispy paper-thin cigar like tube filled with celeriac and mushroom. The silverbeet is cooked until just al dente and provides a lovely fresh element to the dish.
Chateau Nico Lazaridi Winery
Website: www.nicolazaridi.gr
Epocha Melbourne
Website:www.epocha.com.au
Next, we are introduced to our second wine - The Magic Mountain Sauvingnon Blanc - a little drier than the last and definitely more complex in terms of acidic structure,with just a hint of passionfruit.
Fig salad, Manouri, Baby Rocket, Candied Almonds Honey Balsamic
This dish fulfils all the requirements of my perfect salad - Sweet plump figs, crisp peppery rocket, a generous serving of the most amazing creamy feta-like cheese, crunchy caramelised almonds and a delicious honey balsamic dressing. I could eat this salad every day. This is the first time I have tried manouri - a semi-soft cheese that looks very much like feta but is less harsh on the palate and is incredibly creamy and moreish.
Veal Sweetbreads, White Onion Puree, Sage & Burnt Butter
Perfectly cooked and tender, the sweetbreads are complimented by the most amazing creamy sweet onion puree, crispy sage,burnt butter and slivered almonds. I have to stop myself from the embarrassment of asking for a whole bowl of onion puree and a lump of bread. This stuff is SO good.
This course is complimented by a glass of David's favourite from the collection - the Perpetuus Semillion which we are told is aged for 8 months in acacia barrels which is rare for a Greek wine. A drier white, this one has hints of honey and acacia. It is a complex white which lingers sour on the palate.
Kakavia, Lobster tail, King Prawns Calamari, Mussels Bottarga
There is a little pause before our next course arrives and before it does we are introduced to the first of our red varieties.
The Magic Mountain Cabernet Blend featuring 50% Cabernet Sauvingnon and 50% Cabernet Franc. It's a fairly rich red, with a nice complexity and ripe tannins. I am a little surprised by this choice given that the paired dish is one of seafood. That said, it works fairly well.
Kakavia is known as the 'fisherman's soup' and this one appears to be a modern delicate version. A lovely rich tomato broth plays host to tender pieces of lobster tail, king prawns, calamari and mussels. The seafood is cooked perfectly and is fresh and tender. The dish is served only slightly warm and I would have preferred mine much hotter.
Pigeon - Seared Breast, Confit Leg, Celeriac & Mushroom Croustilliant, Silverbeet
The pigeon is served two ways - the seared breast left slightly pink and the confit leg which is crispy and rich. The highlight of this dish however is the celeriac and mushroom crousilliant - a crispy paper-thin cigar like tube filled with celeriac and mushroom. The silverbeet is cooked until just al dente and provides a lovely fresh element to the dish.
Served with a glass of the Black Sheep Syrah - A dry red, aged in French Oak for at least 6 months. A very well rounded red with intense licorice and vanilla aromas.
Lamb : Two Ways. Spitroast Texel Lamb, Tzatziki Tomato Spanish Onion &
Lamb Skaras Lemon Potatoes, Baby Green Beans.
 |
| The makings of our delicious lamb dish |
 |
| A chef prepares the lamb dish |
 |
| Lamb Skaras pictured left |
Despite the fact that we are starting to feel rather full by this stage this next dish is definitely a standout dish. Both lamb elements are delicious but we are really impressed by the Lamb Skaras served with lemon potatoes and baby green beans. The lamb is melt in the mouth tender and juicy and has been perfectly seasoned.
A bowl of this please. I need a bowl.
Paired with a glass of the Perpetuus Sangiovese, which we are told is aged in French Oak barrels for 16-18 months and is cellared for 18 months prior to being released. Despite it's strong body, it is gentle on the palate and matches the lamb very well.
Lesvian Delight –
Liquorice Parfait &
Chilled Galaktoboureko
 |
| Well hello delicious Galaktoboureko |
For our final dish, we are greeted by the Lesvian Delight - A duo dessert plate. Liquorice parfait topped with pineapple fennel sorbet and liquorice tuile is refreshing and light and the second element is the chilled Galaktoboureko - a baked filo and vanilla custard slice served with berries and almond praline. Of the two I prefer the Galaktoboureko - rich custard pastries get me every time.
Dessert comes paired with a glass of the Melissourgos - a naturally sweet red dessert style wine with light notes of chocolate, herbs and coffee. Smooth and velvety it is the perfect way to the finish the evening.
To find out more about Xanthi's Eat,Share,Celebrate series contact the Xanthi or check out their website listed below.
Xanthi Bar & Restaurant
Level 6, Westfield Sydney
Cnr Pitt Street Mall & Market Street, City
Open Mon-Sat for Lunch and Dinner
Sundays 11-8
Bookings 9232-8535
Website:www.xanthi.com.au
Chateau Nico Lazaridi Winery
Website: www.nicolazaridi.gr
Epocha Melbourne
Website:www.epocha.com.au
The Food Mentalist and Girlfriday dined as guests of Xanthi
