Waited on by the charismatic, eagle-eyed Raj, we experienced a three-course meal, each course taken from a traditional Greek menu. We first sampled a bottle of Three Peaks Cantata 2008 - a Pinotage, Shiraz, Merlot blend. It didn't quite meet my expectations after reading the tasting notes by Dave Hughes. I found the blend lacked body, was not very aromatic and had a short aftertaste. Hughes and I do agree, though, that it could use a few years of maturity before it reaches its full potential.
The fried halloumi cheese (R55), served with chickpeas and artichokes, took first prize for me. The cheese was well textured and the chickpeas were cooked to perfection - all complemented nicely with tangy sundried tomatoes and rocket, flavoured with freshly squeezed lemon juice and a vinaigrette. I loved every mouthful.
For my main course, I chose the lamb schwarma (R85), though on second thoughts, the chicken kebabs (R70) or Psaria Plaki (R90) might have been better choices. The lamb was succulent and perfectly prepared, though I must say it was a rather ordinary meal. Accompanied with hummus, tzatziki sauce, chilli sauce, and some raw veggies, the lamb shwarma was good, but not the best I've had.
I was offered a taste of the Psaria Plaki - baked fish with potatoes and baby marrows - and found the farmed baby cob bursting with flavour and freshness. The soft baby potatoes were well prepared with fragrant herbs. While this main meal offered more pleasure on the palate than the lamb schwarma, it certainly was tricky going down the throat with plenty of small bones.
The entertainment for the evening, other than a silent screening of Zorba The Greek up on the big screen, featured traditional Greek dancing. I was swept up in a wave of nostalgia as the dancing, very similar to Indian dancing, brought back fond memories of the annual Cultural Day events at my primary school in Durban.
Moving on to dessert, I initially went with the home-made Greek-style ice cream (R35), but swapped it for my partner's Baklava (R40), after realising the similarities in taste between pistachio and marzipan. The baklava was a delightful sugar rush - any combination of nuts and sugar is a winner in my book. While perhaps a little too firm, it concluded the meal perfectly - as did the up-tempo solo Greek belly dancing by a lovely lady whose big smile and gyrating hips added a nice touch of flair to the evening.
Experience The Grand Greek culinary travels for yourself during July. Next month features the introduction of a traditional Indian theme on the menu - I look forward to the spicy affair!
For more information on The Grand Café & Beach, go to www.thegrand.co.za.
