Rebel Blue smashes stereotypes and delivers a modern Melbourne-style Greek dining experience
The hustle and bustle of Chapel Street, Windsor, is now home to the newest Greek Taverna, Rebel Blue. But don’t be fooled, this isn’t your average Greek restaurant.
Named after a notorious 1930s motley clan who were the toughs and local associates of Windsor, the Rebel Blues are the inspiration behind this modern Greek eatery. Their boisterous lifestyle has left its mark on this restaurant’s ethos.
Though I’m not part of such a motley clan, I do come from a Greek family, so my expectations for a delicious Greek feast at Rebel Blue were high.
Stepping into Rebel Blue is akin to celebrating a special occasion at my grandparents’ house. You are enveloped by groups of people and their constant chatter and laughter, and of course, by amazing smells wafting from the kitchen.
Like the streets of Mykanos and Santorini, white walls with bursts of blue provide a vibrant yet relaxed atmosphere at Rebel Blue.
Hailing from Santorini in Greece, Head Chef Dionisios Pouliezos stays true to traditional Greek cuisine but insightfully adds a modern twist.
The menu is perfect for sharing, with a range of small bites, larger plates, saganaki, skewered meats, sides, salads and sweets.
Growing up, I always admired the way my grandmother would make spanakopita from scratch every week, so I had high expectations for the spanakopita bites at Rebel Blue. Perfectly crunchy pastry encasing flavoursome leek, spinach, feta and dill filling did not disappoint.
The eggplant with slow roasted beef shoulder is a must try that will literally melt in your mouth.
Of course, no carnivorous Greek feast is complete without, you guessed it, lamb. Unless you’re a vegetarian and “don’t eat no meat”, you will agree that the lamb cutlets are simple and perfectly cooked, just as lamb should be.
The saganaki with lemon is a no brainer for all cheese lovers. Rebel Blue also offer a prawn or eggplant version of this much loved cheese dish.
If you opt for meat on a stick, the pork with feta and capsicum dip is a winning combo that you and your guests will be fighting over.
Before I could describe to my dining companion the use of Windex as a panacea to all ills, our dessert was on the table, thanks to the caring and attentive staff. Hot Loukoumades (Greek donuts) generously topped with honey and nuts were the perfect finisher to our feast.
The cocktails on offer at Rebel Blue are perfectly curated to appeal to different tastes. The ‘Rebel Blue’ is a vibrant concoction of tsipouro, blue curacao, vanilla vodka and egg white.
Don’t be afraid to try the black cocktail, ‘The Big Boss’. Combining passionfruit, vodka, Cointreau, activated charcoal and egg white, this is a crowd favourite. Also available are classic cocktails, mocktails, wine and beer.
Although I don’t normally condone rebelliousness, the fusion of traditional and modern Greek cuisine at Rebel Blue is definitely worth celebrating. I’m confident even my grandmother would approve of the spanakopita.