Home' The Wellingtonian : May 24th 2012 Contents 13
THE WELLINGTONIAN, MAY 24, 2012
23 Coutts St
(04) 387 7040
(04) 939 2863
We deliver all around:
Strathmore, Miramar, Seatoun,
Kilbirnie, Lyall Bay, Newtown,
Licensed Restaurant & Takeaway specialised in
Tandoori & Mughlai Indian Cuisine
We offer a different range
of takeaways from Healthy &
Mouth Watering Greek food to
Basic Fish & Chips and
Top Tasting Chicken.
Where your taste buds will dance to the flavours of Greece
Dimitri & Lisa (04) 388 4222
508 Broadway, Strathmore, Wellington
Monday to Saturday 10.30am till 9pm
Sunday 3.30pm till 8.30pm
the little suburb with a big heart ADVERTORIAL
Greek treat in Strathmore
Haven't heard of souvlaki and
yeeros before? Think doner
kebabs Greek-style with more
flavour, more goodness and
more value for your money.
Souvlaki and pita yeeros combo tempting
They heard your grumbles
and saw your pain and
could put up with it no
No longer could they endure
your unsatisfied stomach pangs
and cries for help.
Your tastebuds have been
patiently waiting for something
new, exciting and enormously
satisfying to come along. And it's
Souvlaki at Acropolis.
Dimitri and Lisa are proud to
announce that their soon-to-be-
souvlaki and pita yeeros have
finally arrived and they're the only
food outlet in Wellington offering
this delectable Greek speciality.
Souvlaki at Acropolis is found in
the hustle and bustle of
Strathmore Park, in a site once
occupied by Lisa's mother Dina's
Acropolis Fish Supply.
Though Dina's fish and chips
were well known in Wellington, it's
now time for her to hand over the
reins to Lisa and Dimitri to carry on
her legacy, but with a flavoursome
The newly refurbished and
renamed Souvlaki at Acropolis
now features an additional Greek
menu not offered anywhere in
Excited yet? You should be!
Cast your mind back if you will
to when you would save all your
small coins to buy lollies, when
The Dominion and Evening Post
were separate newspapers and the
only type of phone you could get
was the one attached to your
That is where you would've seen
Dimitri and Lisa's little heads
bobbing up and down in their
respective family's fish and chip
shops barely peeping over the
counter at you.
That's how long they've been
accustomed to food service and
preparation. It's what they know
and it's what runs through their
Fast forward a few years and it's
now time for Dimitri and Lisa to
take hold of their dream to be the
first to bring Greek souvlaki and
pita yeeros to Wellington and
continue the family tradition of
delivering deliciously fresh, good-
quality food to Wellingtonians.
Dimitri and Lisa work in the
banking industry, and have three
very active boisterous boys, but
have still decided to bring you the
best souvlaki and yeeros you'll
Haven't heard of it before? Think
doner kebabs Greek-style with
more flavour, more goodness and
more value for your money.
Pop in and see them. They'll be
delighted to suggest something
from the extensive menu.
Your tastebuds will thank you
Pop-up restaurants all the rage
Asmall restaurant popped
up for two days and served
a five-course degustation
menu in Wellington s iconic
Embassy Theatre this week.
restaurant is the brainchild of
chefs Jamie Armour and Adam
Rickett and front-of-house experts
Max Hart and Stephen Kelly.
Mr Armour said the aim was to
showcase the finest locally
sourced food and wine in a unique
I was worried diners would
have to contend with noise from
movie-goers. However, the res-
taurant was tucked around the
corner in the cinema cafe and you
could not even smell the popcorn.
The tables were nicely spread
out, the background music was at
the perfect level and the service
The five-course degustation
started with a hiss and a roar
with a tasty Jerusalem Artichoke
veloute (soup) with persimmon
The soup was warm and creamy
with a hint of spice and the
biscotti matched it in flavour.
It was the perfect way to warm
up after the cold walk to the
Embassy. I also loved the idea of
putting the soup in a tulip coffee
cup and the biscotti on the saucer.
The next course of crispy skin
salmon with salmon gnocchi, clam
beurre blanc, clams and sorrel
and red mustard leaves was also
Then things fell apart slightly.
The confit duck ravioli with game
consomme was beautifully pres-
ented. The consomme was lovely
and clear. However, the pasta was
overcooked and did not stay
together, meaning it fell off your
fork when you tried to eat it.
The main course of pheasant,
sage and chestnut stuffing, cab-
bage, celeriac puree and madeira
sauce had some of the best presen-
tation of the evening.
The breast of the pheasant and
the stuffing were rolled up in a
cabbage leaf to resemble sushi.
The puree was swished across the
The problem was that every-
thing was lukewarm at best and
there was not enough of madiera
sauce, so the dish was a little dry.
Things picked up again with the
dessert course of rhubarb, quince
and feijoa, rhubarb mousse, bis-
cuit crumbs and flowers.
My dining companion said it
was very refreshing after the rich-
ness of the rest of the menu and it
was nice to see chefs respect the
simple flavours of fruit rather
than playing with them.
The five courses were matched
with some good wines and we
were offered tea or coffee.
Meals cost $65 per head. Con-
sidering the challenges, the Pop
Up Wellington crew should be
congratulated. I ll be watching
their Facebook page to see what
idea these guys pop up with next.
Spicing it up
Kilbirnie's Tandoori Heritage is
taking its authentic Indian
flavours to Strathmore.
Tandoori Heritage has served the
eastern and southern suburbs with
its Tandoori and Mughlai cuisine
Cooking with recipes that are
more than 800 years old and using
the traditional cooking methods of
slow fire and traditional day ovens
for the tandoori dishes, Tandoori
Heritage has won notable awards.
Preetam Kalsi and his talented
chefs are now taking their expertise
Preetam recently bought the
Indian restaurant Ghazel and is
transforming it into a second
Tandoori Heritage Indian cuisine
restaurant and takeaway, giving
Strathmore residents exquisite
Keep an eye out for Tandoori
Heritage Strathmore and pop in for a
mouth-watering curry this winter.
Links Archive May 17th 2012 May 31st 2012 Navigation Previous Page Next Page