Pireaus Blues

Pireaus Blues

Location: 310 Brunswick St, Fitzroy

Once you have gone Greek it’s hard not to go back. At least that’s what the Greeks say. We were recommended Pireaus Blues by a couple of foodies, so we went for it, even if the weather bureau recommended everyone stay home after a wild hail storm shut down half of Melbourne.

Pireaus Blues is smack bang in the middle of the busy, eclectic and popular Brunswick Street in Fitzroy. An original and typical older Melbourne suburb where the street has church spire sentinels at each end, and the pubs have names such as “Perseverance” and “No Pain No Gain”.

The restaurant is a friendly and welcoming family run affair. Luckily we arrived at 7pm before it filled up with loads of groups, many obviously regulars. The walls were filled with photos of Australian diggers and family, featuring an inspirational Great Aunt who died in 2003 aged 96. The restaurant is very proud of its strong ties to the past, and stays true to traditional fare and cooking methods, not to mention that at least two generations are involved in running the show.

The staff confirmed the advice provided by our foodie referees, so we limited the dishes ordered and shared goat, lamb, mousaka, hand cut chips, and of course a greek salad.

Mark wondered what Greek beer was like, and the waiter helpfully informed him that 12,000,000 German and English tourists annually convinced the Greeks that making their own beer was essential. Melinda had a “dry and light as the sun” Greek white wine.

The Food
Hand Cut Chips – disappeared very quickly into hungry mouths. Delicious, being lightly oiled and subtly herbed. We actually haven’t found a bad chip in Melbourne yet.

Roast Kid (not the human variety) – yummy, very tender, slow cooked on the bone with potatoes and a tasty sauce. A strong lemon flavour, with hints of fennel, dill and wild asparagus. Very interesting.

Baked Lemon Lamb – tender and tasty, but we reckon our version of slow roasted shoulder ranks just as highly.

Mousaka – Kids loved it - little did they know how good eggplant can taste. Greek lasagna with layers of eggplant, potato, and lamb mince, topped with cheese. There was also wilted fennel or dill leaf in the sauce too which gave this dish a nice flavour. And yes, the adults liked it too.

Greek Salad – Well a Greek restaurant should know how to make a decent Greek salad, and this one does. Simple, fresh, crunchy and a tasty dressing. No more, no less.

Dessert
We shared the combined dessert plate:
Baklava – traditional greek puff pastry with layers of honey and crushed nuts
Loukoumades – golf ball sized doughnuts, freshly made with honey, cinnamon and crushed walnuts. Tori said “If you didn’t like the donuts, you came here for the wrong reason.”
Halva Ice cream – Vanilla ice cream blended with halva and sesame seed with cocoa. Not a morsel was left.

Service
Very friendly and helpful. Not over the top, and gave some helpful hints about where to go in Greece. Apparently Rhodes is the island to go to.

Value
Good value and a very good experience overall. Family friendly and we would return.

Rating: Kids 7.5/10, Adults 7.5/10