Khalil Khouri

"Light and full of that desired roe taste, the Taramasalata was amazing and worked well with the semi-crunchy pita bread."

Myffy Rigby

"Start with the taramasalata – a dip of mullet roe and yoghurt – with house-made pita bread points served warm in a little pizza box."

Sophia van den Hoek

"The taramasalata, a dip of Queensland sea mullet roe and yoghurt, was intense and came in a jar served with house-made pita bread. A very good start together with the saganaki cheese with honey and oregano."

Kelly Wetherille

"The taramasalata mullet roe dip (¥1,200) is creamy, tangy and not at all fishy tasting, having been blended with olive oil, red onion and lemon."

Shahrzad Shabani

"The taramasalata is smooth and slightly sour, served with a side of warm herbed pita bread – Divine!"

Andy Quan

"Last time, we went for the ‘Whole Greek’ menu that includes homemade taramasalata which is to die for, and a honey-lemon saganaki, which my better half wondered why he’d been missing this all his life."

Hannah Mars

"The chicken, the saganaki cheese, the taramasalata... everything is good at this perennially cool Potts Point Greek restaurant."

Jeanine Bribosia

"It will well and truly ruin you for the bright pink supermarket versions."

Sitchu Sydney

"From their taramasalata mullet roe dip to Kritharaki pasta braised oxtail tomato skordalia, there is a host of delectable Greek cuisine that will have you wishing you had a spare stomach."

Sarah Mulholland

"With first courses like taramasalata mullet roe dip and Saganaki cheese honey oregano, to mains like slow-cooked lamb with lemon Greek yoghurt—this is Greek dining at its finest!"