A and I love Greek food and when we stumbled upon Brika’s great reviews on Urbanspoon, we decided it would be a perfect venue for a Saturday night dinner.
The dishes at Brika are designed to be shared, in the Greek style of meze. We ordered our dishes all at once, and the first to arrive was the pita bread ($5) with tzatziki ($7). The bread was light and fluffy and sprinkled with sea salt and was the perfect accompaniment to the tzatziki dip (a cucumber, garlic and yoghurt dip).
The Maridakia ($11), fried whitebait with oregano and lemon, was a simplistic dish but had a heap of flavour. The fried whitebait were slightly soggy but they were fresh and the flavour of the oregano and lemon definitely highlighted the flavour of the delicate whitebait.
Our remaining three dishes all arrived while we were still eating the dip and whitebait, which made our meal feel really hurried. Luckily, all of the dishes were able to fit on our small two-seater table, and our spread of food received a lot of enquiring looks from patrons at nearby tables.
The house-marinaded slow cooked lamb ($26) was cooked on the bone with the fat attached and was a great size for two people. The meat fell off the bone and was moist and flavoursome – it was everything you want in a piece of lamb.
The hand-cut patates ($8) seasoned with sea salt and oregano were a standout for A and I. We love handcut chips and I especially liked that they were thin but only slightly crunchy, leaving their soft potato texture. The accompanying sauce had an amazing, smokey flavour and was slightly addictive – I would’ve ordered it in a bottle to take home if I could’ve!
Brika’s village salad ($10) consists of cucumber, tomato, feta and olives. A and I raved about the feta, which was creamy and soft with a delicate salty flavour. The exceptional produce used was showcased in this simple but delicious salad.
For dessert, A and I shared the cheesecake ($11), featuring halva, pistachios and berry compote. I grew up on halva and it is one of my favourite things to eat – it is a thick but soft sweet that is popular in the Middle East and is made from tahini (sesame paste) and sugar. It’s a unique flavour but it tastes delicious when used as a base to a cheesecake, as highlighted brillantly by Brika. We loved this cheesecake and next time we won’t be sharing!
I really loved the food at Brika but I hated that our meal was rushed with the food coming out quicker than we could eat it. Interestingly, on their website it states that Brika is the place “where the pace is leisurely, the plates communal, and the conversation spirited”, but unfortunately the slow pace was lacking during our meal and instead we had a sprint to the finish line (40 minutes for three courses).
There is a solution to slowing the pace of your dining experience though – order the dishes in batches instead of in one lot to set your own pace. We’ll be ordering our dinner this way next time, as the food is definitely worth a revisit.