If you dream of holidays in the Mediterranean, there’s probably a little restaurant beside that azure sea serving delicious Greek food and wine: succulent flame-grilled lamb and seafood, great flatbread and delicious dips.
The team at Zeus Street Greek brings traditional Greek food with a modern twist to the Gold Coast, their new outlet in Harbour Town joining the Robina restaurant.
“Greek food is meant to be comforting, with a sense of tradition and family. Flavours, textures and smells are at the heart of everything we do. From our pitas to our dips, we are always focused on getting the best flavours out of the quality produce we source,” says Chef David Tsirekas, the ‘Tastemaker’ for Zeus.
Tzatziki (Greek cucumber and yoghurt dip) is not only served alone at Zeus, but it’s also included in some of Zeus’s signature dishes, including the Tzimmy Classic Pita.
Chef David Tsirekas shares the secret of a rich, velvety tzatziki with some of the sourness removed: “The most important part for the tzatziki recipe that we use at Zeus is the straining. There are many variations of tzatziki, but the true art is in getting a thick, rich, mousse-like texture as they do in Greece,” he says.