By Sean Melrose.
Richmond’s Bahari The Hellenic Palate is one of those rare
places that transports their diners to a different time and place. It might be
the flavours, like the unique tang tzatziki produces when it hits, contrasted
with creamy, smoky eggplant that set off the daydreams of the type of blue
waters that only seem to exist around the Greek Islands.
What it could also be though, is the manner of service,
which doesn’t revolve around the same menu day in and out, but changes like the
breeze, bringing in something new to try every time. That’s the way it’s done
in the traditional restaurants of the Mediterranean, places where an old man
with a twinkle in his eye and a substantial pot belly will tell guests not to
worry about a menu, to just sit down and he’ll bring them some food.
It’s from this environment that the below recipe was born, and
short of going to the restaurant, or Greece, what better way is there to float
away in spirit to somewhere by the sea, with foreign voices in the ear, than to
tumble some fresh octopus onto the grill and pair it with a glass of Ouzo on an
ample amount of chunky ice cubes.