Launching in late April, Ena Greek Street Food is the latest addition to Melbourne’s Southgate precinct.

Television personality Chris Stavropoulos has teamed up with Sean Cheshire from Lavessi Gelati, Billy’s Kitchen and Billy Barista, to create the new concept, which is all about simple, fresh ingredients from southern Kalamata.

“I was fortunate enough to grow up on food straight from our garden and local farms – that is how Greeks cook. Greek street food is simple while still being full of texture and flavour. There is something magical about the way Greek street vendors cook their food,” said Stavropoulos. “We’ve done our best to recreate this as much as we can with Ena, and my Yiayia has even had a look at some of the recipes to ensure they’re authentic.”

Offering both dine-in and takeaway services, Ena’s kitchen will be led by co-owner and executive chef Mathew English. Meats – sourced from local Victorian suppliers – will be cooked over a coal fire, with a slow rotisserie preparing lamb, chicken and pork. Menu highlights include moussaka croquettes; chargrilled watermelon with radish, feta and olive; and loukaniki – house-made sausage infused with orange zest, oregano and fennel. The chargrilled corn with chilli mayo and cheese is a modern take on one of Stavropoulos’ favourite Greek street food dishes.

Interior design company, Two Design, is helping to bring the concept to life. A combination of blues, whites, natural timbers and glossy tiles have been used to try to recreate the look and feel of the Greek islands of Mykonos and Santorini.

Open seven days a week for lunch and dinner, Ena is located on the mid-level of Southgate with a balcony overlooking the Yarra River.

Earlier this month, fellow Southgate diner, Pure South, announced it will be undergoing a major expansion, extending its operation over two levels before relaunching later this year.

Ena's Chris Stavropoulos and Sean Cheshire

Moussaka croquettes

ena3.jpgOctopus carpaccio


Leave a comment

Your email address will not be published. Required fields are marked *