SignatureSlow-Roasted Lamb Shoulder
Αρνί Κλέφτικο
Nine hours over ironbark with lemon, garlic and Cretan oregano until it falls from the bone. Served with skordalia and roast potatoes cooked in the lamb fat.
Gluten free
Thornbury · Melbourne · Est. 1987
GRKGreek Kitchen & Bar
An evening in the Greek islands — poured, plated and set alight on High Street. Charcoal from the coals, salt from the Aegean, and a family that has been feeding Melbourne for three generations.
«Καλώς ήρθατε στο σπίτι μας» — welcome to our home.
742 High Street, Thornbury
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Santorini, 2:00pmΦιλοξενία · HospitalityΘράκα · The CoalsΑιγαίο · The AegeanΟικογένεια · FamilyΓλέντι · CelebrationΚαλή όρεξη · Eat WellΦιλοξενία · HospitalityΘράκα · The CoalsΑιγαίο · The AegeanΟικογένεια · FamilyΓλέντι · CelebrationΚαλή όρεξη · Eat WellΦιλοξενία · HospitalityΘράκα · The CoalsΑιγαίο · The AegeanΟικογένεια · FamilyΓλέντι · CelebrationΚαλή όρεξη · Eat WellΦιλοξενία · HospitalityΘράκα · The CoalsΑιγαίο · The AegeanΟικογένεια · FamilyΓλέντι · CelebrationΚαλή όρεξη · Eat Well
The Invitation
Three generations,
one long table.
Το τραπέζι μας είναι δικό σας
In 1987, Yiannis' grandmother arrived in Melbourne from Chania with a copper pot, a jar of Cretan oregano and a conviction that no one should ever leave her house hungry. GRK is what became of that conviction — a room where the charcoal never goes cold, the pita arrives warm, and the last drink is always poured a little slower than it should be.
1987
Family owned
9 hrs
On the coals
33
Layers of phyllo
From Our Kitchen
The dishes we are known for
Τα πιάτα μας
Charcoal, citrus and sea salt. Everything is cooked to order over ironbark, and almost everything is meant to be handed across the table.
Signature$46
SignatureHoriatiki
Χωριάτικη
The village salad. Summer tomatoes, cucumber, caper leaves, Kalamata olives and a slab of barrel-aged feta from Thessaly.
VegetarianGluten free
SignatureCharred Octopus
Χταπόδι Ξιδάτο
Braised in red wine and bay for three hours, then charred hard over coals. Fava, caper leaves, aged vinegar.
SeafoodGluten free
SignatureOuzo Negroni
Ούζο Νεγκρόνι
Plomari ouzo, Campari, sweet vermouth and a burnt orange coin. Stirred long, served over a single rock.
SignatureBaklava, Pistachio & Thyme Honey
Μπακλαβάς
Thirty-three layers of hand-stretched phyllo, Aegina pistachio and Kythira thyme honey. Mastiha ice cream on the side.
VegetarianContains nuts
SignatureSeafood Tower for Two
Θαλασσινά
Oysters, king prawns, marinated sardines, octopus and Moreton Bay bug, on ice with ladolemono and ouzo mignonette.
Seafood
How We Eat
Six ways to spend an evening
Έξι τρόποι
Start with mezze, move to the coals, finish with honey. Or simply sit at the bar and let us decide.
The Marble Bar
Ouzo poured over a single rock, and a cellar that never left the islands
Assyrtiko grown in baskets on the Santorini caldera. Xinomavro from Naoussa. Mastiha, tsipouro and ouzo shaken with a Melbourne accent. Sit at the marble, order a plate of olives, and stay longer than you planned.
Kind Words
“
“We walked in from a cold Thornbury night and walked out feeling like we'd spent a week on an island. The octopus alone is worth the drive across town.”
Favourite dish: Charred Octopus
Private Events
Celebrations, the Greek way
Γλέντι
Engagements, christenings, milestone birthdays and boardroom dinners that don't feel like boardrooms. Three spaces, one whole house, and a bouzouki trio if you want one.
The Room
Brass, marble and low light
Η αίθουσα
Your Table Awaits
Book an evening
on the islands
Walk-ins are always welcome at the bar, but the dining room fills fast — especially on Sunday, when the whole lamb goes on the coals at midday.
Opening Hours
- MondayClosed
- Tuesday5:30pm – late
- Wednesday5:30pm – late
- Thursday12:00pm – late
- Friday12:00pm – 1:00am
- Saturday12:00pm – 1:00am
- Sunday12:00pm – 10:00pm