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Alex Xinis

@alex_xinis

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@tzaki.tzaki - Mezedopoleio for the ages
@kokoras.au - No BS just bird

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A menu that keeps us on our toes!! As the seasons change so does what’s coming out of the kitchen. Old favourites hang around and new things roll in. Plenty of good things coming <3 by @alex_xinis

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4 months ago

@tzaki.tzaki woodfired flatbread. Soft & smoky. Always a house whipped butter to pair it with. Right now it’s preserved lemon & fennel. Just damn good bread. by @alex_xinis

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6 months ago

It’s the place I keep going back to. Yarraville’s @tzaki.tzaki is just such a banging spot, it’s hard to believe such a tiny kitchen in such a petite venue can keep dishing up such huge flavours from just one very busy woodfired oven.

And the thing I like most about this place? Owner @alex_xinis and his talented kitchen team are continually changing the menu as they get their hands on tasty, seasonal produce (although I feel like we unlikely to see that flatbread or the chickpeas leave the list!).

The highlights from our last visit:

🇬🇷 - a very Greek taste on the Caesar salad and seriously, one of the best I’ve tasted. Punch in the face flavours from the cos, salty feta, white marinated anchovies and bastourma.

🍏 - the xoirino, charred pork neck with caramelised leek, celeriac, julienned apple and a fabulously rich sauce, nearly ordered a second

🍫 - Tried to order the signature burnt feta cheesecake but was convinced to go with the mousse, and thank goodness. Dark chocolate mousse, on Kalamata olive nougat with olive oil icecream, sounds kinda weird, tastes outta this world.

With an ever-changing menu, brilliant prices and a fun drinks list, there’s just no excuse not to keep heading back to Tzaki!

#tzaki #tzakiyarraville #melbourne #melbourneeats #melbournefoodie by @alex_xinis

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6 months ago

Burnt feta cheesecake fresh out the woodfire. A @tzaki.tzaki favourite. The menu changes often but we haven’t been able to part with this one. Think smoky charred edges, a creamy feta centre and a hit of citrus. This one’s melt-in-ya-mouth. by @alex_xinis

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6 months ago

There’s something about the humble chicken shop, the fly curtains, the smell of chicken and chippies. I’m stoked to be able to bring my own Greek spin to Melbourne’s west at @kokoras.au

Charcoal chook brined in house with fresh healthy salads, lemony spuds, ouzo salted fries, fresh flatbread, pickles, dips, the works. It’s all made from scratch and I love being able to share these flavours in Yarraville everyday. by @alex_xinis

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6 months ago

Had a cracking day at the world’s longest lunch last weekend… long tables, good people and plenty of good Greek food getting around. Grateful to be part of such an awesome team that pulled it all together. Felt pretty special celebrating the Greek scene we’ve got right here on our doorstep. by @alex_xinis

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7 months ago

Always had a soft spot for Galaktoboureko… come to think of it, who wouldn’t?! Silky semolina custard with citrus flavour throughout. Usually made with filo, we went kataifi for that extra crunch. Finished with house olive oil ice cream for a bitta richness. This one’s a goodie. by @alex_xinis

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7 months ago

A little number we had at @tzaki.tzaki the other week. Raw cobia, confit spuds, olives & capers scattered thru with a touch of citrus and pickled radish. Produced by @jpapanatsios by @alex_xinis

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7 months ago

This week, 1,600 diners are set to sit down for a mighty three-course meal at Kings Domain for the World’s Longest Lunch, presented by @latrobefinancial.

For the main course, @tzaki.tzaki chef and owner @alex_xinis is bringing the flavour with his slow-roasted lamb shoulder and braised chickpeas (à la Athens’ famed Diporto taverna) and mustard greens. A truly spectacular dining experience – we’ll see you on Friday.

#MFWF by @alex_xinis

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7 months ago

Dolmadakia, hand rolled vine leaf parcels stuffed with herby rice. Served these on a bed of smoked yoghurt & finished with a squeeze of lemon. Classic flavours, little nod to yiayia. by @alex_xinis

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7 months ago

Stoked to be on board for @melbfoodandwine World’s Longest Lunch this year, a celebration of the fantastic Greek scene here in Melb.

I’ll be doing main course, slow roasted lamb shoulder with braised chickpeas and mustard greens. Very proud to be at the table alongside some absolute powerhouses. by @alex_xinis

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7 months ago

Raw ocean trout with all the Greek salad suspects. A dressing of tomato, olives and a splash of feta brine with spring onion and tarragon thrown over the top. Finished with a good glug of olive oil and red pepper. by @alex_xinis

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8 months ago