Nestled at the back of the Griffith shops is a brand new gem; Gryphons Caffe & Bar. Open (from 7am, no less) for breakfast, lunch and dinner, Gryphons is offering ‘a little something for everyone’.
We are seated towards the back, and walking through the restaurant is warm and inviting. The atmosphere is laid back pub style, and tastefully decorated in earthy browns and burgundy. As it’s only been open a few weeks, the scent of new wood still lingers deliciously in the air.
The menu offers an affordable range of tapas and starters with gluten free and vegetarian options too, and we decide to begin with the whitebait. It was a generous serving, and dipping the fish in the creamy citrus aioli balanced their saltiness nicely.
At the waitress’ suggestion, we also order the satay chicken skewers. I’m a stickler for a good satay, with that perfect balance of spice. Gryphons have got it right. The meat is deliciously tender and extremely juicy, served with a satay sauce that pops with colour and flavour.
Chef Jamie Zaraza has two decades of experience under his belt, at some of Australia’s leading restaurants as well as overseas, and is passionate about his food. He says plating is his specialty- and it shows.
Next up was the souvlaki lamb pizza: smoked lamb, red onion, lightly seasoned tomato wedges, rocket and feta with a Greek yogurt and coriander sauce. Some patrons at the next table were clearly eyeing off the beautifully presented pizza, and seemed happy to have a bite and share their opinions. General consensus was that the flavours worked well, and the sauce tied it all together.
The beer battered barramundi came to the table next, served with thick cut chips, salad and a homemade tartare sauce. Where possible, everything is made on site, and this truly showed in the sauces. Cutting into the fish gave that perfect crunch, and the batter didn’t overpower the tender flesh.
Last but definitely not least was the special’s lamb rack stuffed with spinach and bacon, and served with a red wine and thyme jus and the best mashed potato either of us had ever eaten.
Chef Zaraza’s experience shines in his meat: from chicken to fish to lamb, everything was cooked to perfection and complimented neatly with his sauces and sides.
As we packed up, very full and satisfied, our photographer headed back to the lamb and jus, claiming “I can fit in a little bit more, I can!” This was the perfect way to sum up an evening at Gryphons, a great new addition to the Inner South scene.
Tapas and Starters from $6
Pizza and Mains from around $17
Coffee and cake also available, with beers on tap and wine by bottle or glass.
Photography by Ben Davies
