Rebel Blue

The Verdict

There’s a sign at Rebel Blue that says ‘Mykonos – 14,799km’. Which feels appropriate—Windsor isn’t known for its Greek food.

In fact, it’s weird that one of Melbourne’s most hip and happening neighbourhoods, where you can eat or drink almost anything, somehow forgot all the delicious things that happen when you take cheese, fry it, then add lemon.

Well we’re happy to say, that’s no longer the case.

First things first, a history lesson. The Rebel Blues of Windsor were a motley crew of Greek miscreants who ran this area back in the 1930s. They cared about two things: prompt repayments and good Greek food. But they were outlaws at heart, and Rebel Blue’s Head Chef, Dionisios Pouliezos, has channelled that disruptive streak into the menu.

Put it this way: Rebel Blue isn’t your daddy’s Greek taverna. There’s four different types of Saganaki for one thing, brought to the table in a flash of sizzling Cognac. You can also tuck into contemporary little shared plates like chargrilled octopus and broadbean puree (our personal fave), gluten-free pita pockets, stuffed with lamb, fish, chicken or prawns, or maybe a serve of feta-pimped fries.

They’re even doing gluten-free loukoumades FFS, drizzling in Beechworth honey and toasted walnuts. Proper delish.

And this being Windsor, you’d expect Rebel Blue to knock back a decent cocktail. It’s pretty much mandatory on this strip. Diners expect their dinner with glass of something you could clean brass with. Our pick is the signature mixer: The Fruzo. A good lug of Greek ouzo muddled with rosè, honey, blue curacao and blackberries.

The restaurant design comes courtesy of Black Milk. There’s a pop of Grecian blue here and there, but there’s a deliberate move away from your ‘classic tavern look’. The fit-out was inspired more by Athenian industrial laneways: all exposed pipework, heritage photos, grey tiling and neon signage.

Opa, indeed. 

Image credit: Griffin Simm