Demitri’s Feast

A stool made from a tin of imported olives tin is a fine place to absorb the Greek twist to cafe fare. Brunch may be salmon cured in ouzo, eggs saganaki-style or baklava French toast. The latter is a golden delight featuring tsoureki (Greek bun), walnut praline, orange-blossom syrup, honey and thick yoghurt. At lunch, dip calamari or crunchy potato wedges in ouzo aioli, or dollop the latter over herb-coated, char-grilled lamb cutlets or pan-fried snapper resplendent in a lemon and olive oil dressing. This small, narrow cafe’s dressed-down appearance belies the feast of ideas coming out of it.