Thursday, 13 August 2015


It is easy to understand why Salona has become a home away from home for many of their regular patrons.

The restaurant showcases regional specialities from across the Hellenic Republic. Every year they send one of the Salona team to Greece on a mission to find healthy traditional classics. These recipes are brought home and delivered at the restaurant, with a Salona twist.

Salona is dedicated to using only the freshest local produce available and organic where possible, sourcing local and organic produce with a high emphasis on quality. 

We opted for the degustation and left our courses in the hands of the capable chefs, allowing us to sample a vast range of dishes which, on our visit, included a selection of small tastes, meze plates, mains and dessert.
House made dips with warm pita

Our feast began with pita bread served with three beautiful dips. These well formulated dips comprised a range of bold and vibrant flavour combinations to whet our appetites.
Greek cheese and herb croquettas

The croquettas were wonderfully crisp, the filling of oozy cheese and herbs was flavoursome and perfectly seasoned.
King prawns saganaki, tomato, leek and kefalograviera; Organic chicken Kleftiko served in a baking paper parcel

The King prawns saganaki was a standout. The marriage of salty kefalograviera - a robust sheep milk cheese originating from Greece - with beautifully fresh king prawns and sweet tomato and leeks was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was highly addictive.

The Organic chicken kleftiko served in a baking paper parcel was absolutely tender and bursting with flavour courtesy of being cooked to perfection. The baking paper sealed all of the natural flavours and juices inside resulting in exquisitely delicate, moist chicken.
Angus beef rib Kokinisto served on pea and herb skordalia

The Angus beef rib continued the trend of stunning dishes that preceded it. It was a memorable dish combining flawless texture with equally superlative flavours and was particularly noteworthy for its fragrant and complex beefy flavours and slight smokiness.
Baklava filo cigar, hazelnut, pistachio

Our evening concluded on a sweet end with a beautifully made Baklava filo cigar. Baked to perfection, the filo pastry possessed a nice crisp bite. Although it is very easy to over sweeten baklava pastries, it seems that Salona have found the perfect balance. We loved the mixture of crushed nuts and syrup, which is tightly wrapped in layers of crunchy filo pastry to form a cylindrical tube. Truly divine.
Salona presents diners with an abundance of Greek cuisine that exudes passion and humility with affable staff patrolling the bustling dining room masterfully to create a warm and convivial atmosphere.    

Location: 260 Swan Street, Richmond
Phone: 03 9429 1460
Cuisine: Greek

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Gastrology bloggers dined courtesy of Salona.

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