Medusa only popped up a few years ago on the corner of Market and Kent Streets in Sydney.  I didn’t think it would last in the position it was in.

Thankfully I ate my words last night, the third time I’ve had the pleasure of dining at Medusa.  It was packed.  It is always packed.  At lunch it’s packed.  At dinner it’s packed.

This is a good sign of the quality of food to come.

We started off with some dips and warm pita bread.  The four of us shared melitzanosalata (eggplant dip), fava santorinis (chick pea dip) and tzatziki.

Dips are one of the things I absolutely love about Greek and Middle Eastern cuisine.  They did not disappoint last night.  They were full of flavour, and plentiful!

For the mains, three of us ordered the same thing, Medusa’s arni sto fourno, which is a slow roasted side of lamb, served with potatoes cooked in lemon butter.  The meat literally just fell off when you went to cut it, and seemed to melt in your mouth.  It was amazingly tender.

Later in the evening, Peter Koutsopoulos, the owner was talking to us about his secrets.  He says that he hates modern ovens, especially fan forced ovens and uses only old fashioned ovens in his restaurant kitchens.  He has a more modern oven at home, and can never cook the lamb as nice as he does at the restaurant.

To finish off, we shared a loukoumades (dumpling like balls covered in honey and nuts), and galactobouriko (a custard slice served with poached pear and vanilla bean ice cream).  The galactobouriko was brilliant.  The loukoumades were nice, but the galactobouriko definitely was my favourite.

We had a few Mythos beers, imported from Greece, and a very nice glass of port to finish the meal off.  I’m not sure what the port was, but it was one of the best ports I’ve tasted.

Medusa is a lovely restaurant and is reasonably priced given it’s location, the quality of the food, and the décor.

The damage: $230 for the four of us, including drinks

Nick’s rating: **** (four out of five stars)