Tasting Australia Club Series - Greek Club

There’s a reason you linger on those Greek holiday photos posted by friends. It’s because nothing says carefree quite like that part of the world – and its zesty cuisine is a big part of the story. Is your own island escape still languishing in a forgotten group chat? Hightail it to the Hellenic Club. We’ve tapped Ozge Kalvo, Jason Roberts and Callum Hann to shape this Saturday evening, cooking alongside the kitchen team based there. Be transported.

Kalvo draws on her Greek and Turkish heritage as head chef of Sydney newcomer Olympus Dining. It channels taverna energy across an extensive menu of Hellas-approved classics, earning accolades for also adding a touch of glamour to each plate.

New Zealand-born Roberts launched his career with seven years perfecting French cuisine beside Damien Pignolet at Sydney’s Bistro Moncur. Extensive media work followed, with Roberts building an international profile and honing his reputation for fresh, wholesome family recipes. He has been executive chef of Bistro at Manly Pavilion for almost a decade, dividing his time between Sydney and New York City. 

Mediterranean flavours feature across much of Hann’s cooking. He co-owns Adelaide restaurants Roma and Olive, and is also known as author of three cookbooks, a television presenter and four-time MasterChef Australia contestant. South Australian ingredients and the power of seasonal cooking remain the thread through his adventures.

Expect seafood, spit-roasted meat, mezze and more in this joyful homage to Greece in all its glory.

INCLUSIONS –

• Food: Four courses
• Beverages: One welcome drink
• Entertainment: Live band
• Additional beverages available for purchase

MENU –

Mezze 
Avgolemono chicken soup
Taramasalata with pita
Fava with octopus, pickled green beans, pickled samphire, red onion

Entrée
Fried Barossa fetta, fig, fermented chilli, woodside honey
Crispy duck salad with pearl barley, Toolunka Creek olives, radicchio and burnt quince

Main course and sides
Lamb on the spit, tzatziki, pickled cabbage
Potatoes cooked in lamb fat
Blackened eggplant, whipped garlicky tahini, pomegranate, pine nuts and soft herb

Dessert 
Taronga almond baklava icecream sandwich, blood orange olive oil, thyme

Petit four
Loukoumades

MORE INFORMATION –

• Age 18+ event
• Caters to vegetarian dietaries*
• Wheelchair accessible

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the organiser of this event prior to purchasing.

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