South Wharf Promenade is overcoming its isolated, tricky to find reputation and establishing itself as a new food precinct. One of the establishments worth visiting is modern Greek restaurant Shed 5.
Set in the cargo sheds on the water, Shed 5 steers away from the traditional tavern look, while managing to incorporate some more subtle Greek touches, which complement the Mediterranean menu. On a windy winter’s night, this restaurant on the water manages to feel cosy, with mouth-watering aromas wafting from the wood fired oven. The towering pantry-like wall behind the bar is stocked with Greek goodies, including imported tins of sardines and hard-to-find Greek beer.
Head chef Vas Donoudis has brought extensive experience to the kitchen, including a stint in Europe and employment at a couple of popular Melbourne restaurants including Church Street Enoteca and Cicciolina. He’s designed a menu that, like the décor, is Greek inspired without being cliché.
To start, try the flatbread with fava bean puree – a simple and delicious concoction, especially when paired with Fix, one of the two Greek beers available by the bottle. The n’duja (pork sausage) and mozzarella croquettes are gooey and more-ish, but make sure you save room for mains.
The very slow (12 hours) roasted lamb neck with dates, pine nuts and capers is unctuous, heavenly and a highlight of the menu. The Bannockburn half chicken served with raisins, pine nuts and roasted chestnut dolmades is also most memorable. Both dishes are cooked in the temperature-controlled wood oven, which imparts a subtle smokiness to the meat. Dessert options, like the spiced halva semifreddo, served with quince sorbet, salted caramel and a ricotta doughnut, are an irresistible end to the meal.