Perama Greek Restaurant

They came, they saw, they ate – and then they blogged

Pork Belly Baklava… So, everyone has had a religious experience in their life right? I had mine right there and then. The sweetness of the pork was complemented beautifully by the layers of filo that crumbled with every bite. Topped with crackling, and a layer of date and pistachio and finished off with a date and mastic sauce. To me, this is what eating out is all about. The creativity, love and knowledge of food, blended together to create something that will live on in memory forever. I tell you, my mouth is watering reliving this dish. Its fame is warranted.

Fried Calamari… The sauce is an example of how Perama makes dishes their own, they are committed to rising above what you see on menu’s across the country to something that will stand out in memory as everything else fades away.

Lamb Skaras… Char grilling the meat really did it for me, I think that kind of care and involvement really shows a commitment to innovation and tradition, and I appreciated every moment of what was the highlight of the meal for me. It was the moment that made turning a year older worthwhile.

Lady Hot Sauce, bibliotaste

This was a divine dining experience and I cannot recommend this restaurant more highly. We ordered the $50 banquet and an extra dish of the Pork Belly Baklava for an additional $4pp. Vegetarians are well looked after and the restaurant is more than happy for banquet items to be changed. There is also no corkage fee when you order the banquet. This must be the best value banquet in the whole of Sydney!

Amy, cookbookmaniac.com

I had been to Perama twice before over the last few years and enjoyed the food equally as much each time, giving me the impression it served consistently satisfying food so I booked it for a birthday dinner… I left feeling very satisfied with everything including the knowledge that Perama will remain a faithful favourite and that familiarity is not such a bad thing when it comes to food or music!

musicmunchiesreview.blogspot.com

Personally, when the next dish came out there should have been a row of trumpeteers announcing it’s arrival. Pork belly baklava. We’ve all had the regular baklava with its pastry, nuts and sugary syrup, right? Here at Perama the concept has been amped up thanks to a dream chef David Tsirekas had. It appears dreams really do come true. Steamed and roasted belly pork is layered with pistachio’s, date puree and pastry then topped with crunchy crackling and a date and mastic sauce.

Calamari is something that many-a-Sydney restaurant just can’t get right and what you get here at Perama is how it should be done. The soft pieces of squid are fried alongside small crunchy prawns and drizzled with ouzo mayonnaise that packs a bite and there’s none of that sickly, oily aftertaste. I think I’m getting full.

It was time for those trumpeteers to start tooting again as plates of lamb skaras were coming our way. It looks simple enough: meat, beans and potato, but that’s where the simplicity stops. The heady aroma hit me first and once you started tasting there were flavours jumping about all over the place. Oregano, lemon, rich slow-braised lamb shoulder and that unmistakable char-grilled smokiness that permeates through the tender meat. This was rich beyond measure and thank god for the green beans and lemon oregano potatoes to cut through it all.

John, heneedsfood.com

Perama’s mission is to offer Greek food derived from both classical and contemporary Greek origins. The lamb was the hit of the night, flaking beautifully with the touch of a fork and melting in the mouth with carnivorous joy. The stuffed calamari tubes were also applauded and the olive oil ice cream was smooth, satiny and very more-ish. The concept sounds completely bizarre but trust me, it works.

Helen, Grab Your Fork

This Petersham stalwart has the love of just about everyone who digs a bit of Greek food in Sydney. Try their spoon sweets with a Greek Coffee. And the Baklava ice cream rocks.

Time Out Sydney