Malvern Has A New Multi-Level Greek Culinary Odyssey From The Aegli Team

Wood-fired Greek-inspired cuisine, Athenian DJ sets and lots of ouzo. Helios Hotel is the newest addition to Melbourne’s Greek dining scene from chef and Aegli owner, Ioannis Kasidokostas, with wife and all-around venue manager, Maria Tsilfoglou.

This three-level venue on Glenferrie Road Malvern comprises Atlas, the ground-floor restaurant, and Elysian, mezzanine-level private dining spaces. The rooftop bar, Asteria, is set to open in November—just in time for summer weather. Helios can hold 300 people, so it's fittingly named for the mighty Titan of the sun.

“Helios Hotel is our biggest concept to date, and we wanted a significant name of a Mythical character,” Kasidokostas says.

Like Aegli, Helios explores Greek regional flavours. Their Josper grill is the burning heart of the Atlas kitchen. ‘Lamb of the Gods’, roasted overnight in grape molasses, served with lamb jus, is already a signature. The loukaniko (dry-aged beef sausage) is house-made, as is the halloumi, baked with raisin salsa and a tangy purée of preserved pickled capsicum. A little loaf of the hot, house-made spelt bread is perfect for mopping these juices.

Kasidokostas has adapted a few of his Greek favourites, like a pie-of-the-day made with their own pastry, served by the slice. Wood-fired prawn dolmathes with spiced prawn salsa and preserved lime are his take on traditional dolmathes, and dessert sees a reimagined Galaktompoureko, a filo pastry cigar filled with orange-infused custard, baked with butter and served with a little glass of Rakomelo (Cretan raki and honey syrup).

It’s only right to have a wine list heavy on Greek varietals, like Assyrtiko, Xinomavro and Mavroudi, alongside ouzo, a Corfu kumquat liqueur and cocktails like a Tsipouro Basil Smash. When the Sunday Athenian DJ sessions kick off in Asteria, it’ll feel just like that perfect Greek holiday we're always dreaming of.

Imagery: Helios Hotel | Supplied