ArtSpoken & Reviews
Opa! Dining out in riotous Greek styleJennifer de Klerk11/11/2009 09:40:26 
Jennifer de Klerk: The smoothness of olive oil, the tang of lemon, the scent of garlic - the flavours of Greece have come to Gauteng. There is a new Platia in the marketplace, joining the other restaurants around the square at Emperors Palace where the colossal statue of David is still wearing his tool belt. Construction is nearing its end, though, and on Tuesday night there was a cheerful buzz. At Platia, there was more than a buzz. It was media night for the new Greek taverna, an airy space decorated in restful browns, deep blue, pebbles and mosaics, with a stunning mural of a whitewashed Greek village under a blue Aegean sky. Guests were treated to belly-dancing (the Turkish influence?) and spirited Greek dancers with plenty of opa and traditional plate-breaking, a wonderful way to crack up the tensions of the day. The music was lively and loud, traditional Greek melodies played on the bouzouki to set the mood. To mark the occasion, the restaurant served samples to whet the appetite for the traditional menu. I ate squid heads!" my daughter exclaimed in horror, but had to admit the crunchy, deep-fried titbits were extremely tasty. Also on the plate was tender calamari, fried haloumi cheese, spicy meatballs and dolmades (vine leaves filled with a rice mixture). The meal started with feta saganaki, cheese served hot with onion and tomato, fried baby marrow, bread, traditional dips like hummus and tzatziki, and, of course, a Greek salad of tomatoes, cucumbers and olives, also with feta. Greece is a country with a tradition of hospitality, we were told by owner Chris Malamas, welcoming us to Platia, Greek for town square, where the locals would gather to eat and celebrate in the warm Mediterranean evenings. The extensive menu includes moussaka and a dish I would love to try, Kleftika, a marinated lamb shank with herbs, plus many fish dishes. Greece, of course, has abundant coastlines and fish and lamb are among the staples. Beef strips were included on our third course dish though, together with a tasty lamb chop, a skewer of chicken souvlaki, prawns, chips and vegetables. For dessert we were treated to pistachio halva ice cream, galaktobouriko, baked custard in phyllo pastry, and a decadently rich sweet baklava. If you are looking for a leisurely evening of fine food, spiced up with some rowdy entertainment and extremely fast and friendly service, Platia is a warm and convivial destination. For more information see www.emperorspalace.com or call 011 928 1320. Web site: http://www.emperorspalace.com
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