Latest news with #YianniMalindretos
Sydney Morning Herald
15-07-2025
- Entertainment
- Sydney Morning Herald
An ex-Kafeneion staffer heads up this Greek wine bar with a meze-heavy menu in Fitzroy North
Previous SlideNext Slide Greek$$$$ Greek restaurant Kafeneion 's former venue manager Yianni Malindretos has struck out on his own, opening wine bar Muses where beloved bistro previously Pinotta stood. It's a hard act to follow, but Malindretos hopes to fill the void with a laidback venue that locals can use as they please, from spontaneous drinks (raki-spiked cocktail, anyone?) to feasts influenced by his Cretan heritage. The meze-heavy menu includes taramasalata, spanakopita, soutzoukakia (baked meatballs), and sesame seed-crusted slabs of feta, served molten with Cretan honey. Youvarlakia avgolemono is a lemony Greek meatball soup. A baklava-tiramisu hybrid – the best parts of both desserts in a nest of kataifi pastry – is 'what 90 per cent of diners want to try, even if they're full,' Malindretos says.
The Age
15-07-2025
- Entertainment
- The Age
An ex-Kafeneion staffer heads up this Greek wine bar with a meze-heavy menu in Fitzroy North
Previous SlideNext Slide Greek$$$$ Greek restaurant Kafeneion 's former venue manager Yianni Malindretos has struck out on his own, opening wine bar Muses where beloved bistro previously Pinotta stood. It's a hard act to follow, but Malindretos hopes to fill the void with a laidback venue that locals can use as they please, from spontaneous drinks (raki-spiked cocktail, anyone?) to feasts influenced by his Cretan heritage. The meze-heavy menu includes taramasalata, spanakopita, soutzoukakia (baked meatballs), and sesame seed-crusted slabs of feta, served molten with Cretan honey. Youvarlakia avgolemono is a lemony Greek meatball soup. A baklava-tiramisu hybrid – the best parts of both desserts in a nest of kataifi pastry – is 'what 90 per cent of diners want to try, even if they're full,' Malindretos says.
