Pireaus Blues

Piraeus Blues has been waving the flag for traditional Greek cooking for close to two decades and while the decor may be looking a little dated (family photos, traditional instruments), the Greek-style comfort food and warm service have lost none of their appeal. Dips and pita, calamari and pickled octopus kick off the conventional entrees list, but check the blackboard specials for Florinian saganaki, a dish of red peppers cooked in loads of olive oil until soft and sweet then flecked with salty feta. Lamb and seafood dominate the mains and a large slice of swordfish, perfectly char-grilled with sauteed spinach and creamy skordalia, is testament to the power of treating good produce simply. Lamb may come char-grilled or slow cooked, the latter a bowl of tender lemon-infused flesh served with a crunchy bean, chickpea and capsicum salad. Serving sizes are bumper but the halva icecream, rich with chunky chewy sesame candy, is worth it.