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Pireaus Blues

In 1995 the idea was formulated to introduce Greek cooking as we knew it at home to the Melbourne public. With the help of our mothers, who we are proud to say still do a great deal of cooking in the restaurant, the concept was realised and the doors to Pireaus Blues were opened!
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Pireaus Blues

310 Brunswick St
Fitzroy VIC 3065 Australia

Website:
http://www.pireausblues.com.au

Phone: (03) 9417-0222

Trading Hours:
Wed, Thurs, Fri: 12pm – 3:30pm, Open 7 nights from 5pm. All day Sunday.

Licensed:
Fully licensed

Payment Accepted:
All credit cards and Eftpos accepted

Smoking Area:
Outdoor seating available

Signiture Dish:
Meat Platter

Parking Available:
Metered street parking

Outdoor Dinning Available:
Yes

Vegetarian Dishes Available:
No

Price Guide:
$20 - $30 for mains, Banquet $40 per person.

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Our Review of Pireaus BluesOur Review Of Pireaus Blues
Situated in Brunswick St, Fitzroy, Pireaus Blues serves traditional Greek cuisine.

We tried the set banquet which started off with a number of entree's including octopus, dolmades, saganaki (pan fried feta cheese), sausage in a tomato sauce, and a platter of four dips with pita bread. The dips are freshly home made every day. The flavour in these dips was rich and satisfying without being overwhelming.

The main course consisted of a meat platter with chicken skewers, lamb skewers made of lamb eye fillet which were soft and tender, and baked lemon lamb which was delicious.

A seafood platter of calamari and grilled fish fillet also came along with the main.
A traditional Greek salad of lettuce, tomato, cucumber, olives and feta cheese finished off the main course.

Desert followed with your choice of coffee and halva flavoured ice cream. I love halva. I love ice cream. Why didn't I ever think of combining the two?

The waiters provided prompt and professional service with a traditional friendly Greek manner - they were to chit chat about the food in detail.

In my opinion, one of Melbourne's best Greek restaurants.


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Submitted:
06 Dec 2007 (Updated 04 Jan 2008)
 
 
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