Kerasma Souvlaki Merchant
Kerasma Souvlaki Merchant occupies a modest space near Newtown Station. Its philosophy, just like its food, is rooted in Cypriot tradition. Pages from the books of a famous Cypriot author adorn a feature wall. The dim lanterns are replicas of original lighting found in the home of a Byzantine royal.
Characteristic souvlaki meats and vegetables are offered alongside more daring options, such as offal and snail souvlaki. In the case of the loukaniko (sausage cured and matured in red wine and coriander then double smoked), the spice that accompanies it grows only in Cyprus.
The emphasis is on sharing. Mezzedes and mixed souvlaki plates are served with house-made pita bread, salad, pickles and dips. Standouts include the sweet potato skordalia and tirokafteri (feta cheese, chilli and fire-roasted peppers). The venue also offers imported Greek wines and beers, Bilpin Cider and homegrown teas.
The best part, though, is the dessert menu. The lemon and olive oil cheesecake with a pistachio base is ace. The loukoumades, crisp balls of deep-fried goodness oozing with honey are well worth the 20-minute wait. These, with traditional Greek coffee imported from the Cypriot brand Laiko, make Kerasma Souvlaki Merchant the perfect destination for a post-lunch or late-night dessert.
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