Rebel Blue

Rebel Blue offers Greek inspired food with a twist, welcoming diners with dishes bursting with flavour and spirit, accompanied by unique cocktails bound to have you smashing plates and screaming opa!

Far from your average Greek Taverna, Rebel Blue is named after a ring of Windsor toughs and local associates in the early 1930s. The Rebel Blues were a notorious but motley clan. When they weren’t racketeering or organising a shakedown, you’d find them hoovering a plate of moussaka in their underground ouzo distillery and dive bar.

Under the guidance of Head Chef, Dionisios Pouliezos (from Santorini, Greece), the kitchen is in safe hands. Pouliezos redefines and challenges traditional Greek cuisine with a menu that is rebellious yet honours its former Greek heritage.

To start we recommend some delicious saganaki – It is saganaki month at Rebel Blue after all! The fig saganaki was absolutely stunning. The marriage of salty pan-seared Kefalograviera, a robust sheep milk cheese originating from Greece, with sweet caramelised figs was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was an absolutely moreish appetiser.

Continuing on the cheese theme, the feta-filo is another crowd pleaser. Simply some of the best we’ve tried – this ones is drizzled liberally with honey and boy does it work a treat.

As expected, these guys know how to cook their seafood. The chargrilled octopus with fava puree is a thing of beauty. Ridiculously tender and bursting with flavour. Oh and the skewers are great too, juicy and fresh off the grill.

For something heartier the homestyle Moussaka certainly hits the spot. An authentic Greek favourite with layers of eggplant, well-seasoned mince and hearty sauce all topped with creamy béchamel.

Dessert time continued to please at Rebel Blue. The loukoumades were prepared in the traditional manner - crisp on the outside, dense and savoury on the inside and accompanied with a generous drizzling of honey.

If you want something a little interesting (and surprisingly gratifying), do not go past the Nutella and strawberry saganaki. It sounds a little strange but it’s seriously delicious. For whatever reason, the flavours just work.

Those partial to a cheeky cocktail haven’t been forgotten, Rebel Blue’s signature “The Big Boss” consists of passionfruit, vodka, Cointreau, and activated charcoal and in true rebellious spirit is not pastel and pretty but instead black and full of attitude.

Rebel Blue is a place for conversation, there is no strict time limits on sittings and diners are welcome to come for a round of cocktails or settle in for a night of feasting.

Location: 127 Chapel Street, Windsor

Phone: 03 9533 2581

Link: http://rebelblue.com.au/