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上次去对面的Orange Tree，发现原来Souvla一直远在天边，远在眼前。这是香港少有的希腊菜之一。打破了希腊给人蓝白小屋的印象，用上红、蓝作主调，第一个感觉，很不希腊。座位颇多，除了方桌，还有通常中餐较多的圆桌，多几个人都方便谈话，还有吧枱。可爱的餐牌上，都是希腊神话的角色，你能认出几个？星期一至五，午餐有自助餐，可以配主菜，有鸡、鱼、猪和牛，但自助餐的选择都够多，还是不要贪心了。10款沙律放在一碟。混了乳酪的红菜头，微酸又清甜，健康好吃。南瓜配鸡心豆，两样都很爽口。秋葵十分爽口，特别喜欢内里黏黏的口感，但涂了盐的表面偏咸。甘荀超甜，干干的，味道变得浓缩，配羊奶芝士，几特别。最基本的希腊沙律又怎少得，爽口的蕃茄和青瓜切粒，配洋葱和羊奶芝士，还有香浓的橄㰖。米形意粉orzo，喜欢它粒粒的口感。扁豆粉粉的，有另一番滋味。还有烟韧的薏米，香料调味得很香。菇则不太特别。最喜欢的，竟是西兰花。十分爽口，浸满了乳酪酱，很好吃。第二转，本打算拿热荤，也忍不住encore沙律。烧粟米清甜多汁。翠玉瓜爽口但欠惊喜。茄子又腍又浓，十分好吃。混了香料的饭都几香，但偏腍。Baklava不嫌太甜的话，都可以，夹著大量果仁碎。Eclair反而不太甜，中间的馅清清的，带点酒香，面层挤了焦糖。牛角形的曲奇，够硬够脆，有杏仁香。漏了柠檬挞，比想像好吃，很清新，没有我不喜欢的很假的柠檬味。看照片，才发现，没有试rice pudding，有点可惜。看似吃得不多，却饱得很的一餐。10款沙律，各有特色，色彩缤纷，吃得心花怒放。环境气氛都很舒适，但人手不足，点餐饮和埋单，都要走到门口的柜枱找店员。试过这顿午餐，有机会可以再试晚餐的主食。
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SOUVLA might be the kind of place that has been sticking around for some time, that you are curious about every time you pass by but end up never venturing in for various reasons. Although visible from street level, the restaurant is in fact located on the first floor of an old building, right at the heart of Lan Kwai Fong. The inside is modern and spacious and has the vibe of a cool urban hangout/bar. Although this would no doubt make a great choice of location for drinks, SOUVLA is primarily a restaurant with a sizable and stylishly illustrated menu full of Greek words that, as fancy as they might look, are not always easily decipherable. Don’t worry though, if in doubt wait staff are eager to explain the menu to you.Service is hearty and both staff and patrons share a good vibe that make you want to stick around for another drink or two. But in terms of food, it really comes down to your tolerance level for foods that are heavy on unusual herbs and spices. Does the restaurant adapt to local tastes? Absolutely. The menu includes a fair selection of choices that are not particularly Greek or choked full of spices or herbs that are alien to Italian or French cuisines. If you want to play safe, go for one of the roasted or baked meat dishes—those are pretty much standard.All in all, SOUVLA has taken the time to cater to those who are keen on trying out some of the more popular Greek dishes while taking into account the preferences of its international audience. And it offers a warm hospitality that is so integral to Mediterranean culture.Food RundownDolmades ($75)A classic Greek appetizer: these are grape leaves stuffed with rice and spices and simmered in broth. This was very heavy on parsley and mint, but the rice was soft and nice. I preferred to serve it without the yogurt.Taramasalata ($70) – smoked roe, lemon garlicThis was super smokey indeed and it was practically a fish roe mousse. If you don't like your food to smell too fishy, you won’t like this. Otherwise it goes well with pita bread as an appetizer.Biftekia ($95) – beef, pork meatball, lahanosalataAgain very heavy on herbs and perhaps slightly too salty for our tastes.Kalamari Tiga ($95)We thought this was the best appetizer. The surnac chili sauce was delicious with deep-fried calamari.Warm Pita bread ($30)These tasted very different from usual pita breads - this was more soft, less gooey, and the flour smelled fresh.Roast Chicken ($185) – potatas sto forno, horiatikiThe roasted chicken were too dry, unfortunately. The bed of yogurt was distinctively Mediterranean, but at this point I was really beginning to miss my chicken shiwarma wraps from England. The horiatiki was just a spoonful of chopped up tomato and cucumber dices on the side. The roasted potatoes were really good though.Slow-cooked Lamb ($285) – Cypriot grain salata, lemon yoghurt and pomegranateThe lamb was nicely flavored, but again a little dry – it was served together with the yogurt sauce (which was very refreshing). The Cypriot grain salad was very nice.Golden Greek Time ($95)Vanilla, Mastiki, Honeycomb, Chocolate, Salted caramelHoly –, this is good. I have had mastic ice cream in Istanbul and loved its sticky consistency. The ice cream was less solid here but we used a fork and knife to open it up anyway. The golden fried skin was probably more for the show, but the highlight was definitely the salted buttered caramel. We emptied the whole jar in minutes.
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在香港要吃无论是否正宗希腊菜都不便宜，见有Souvla的团购($148不用加一)且在Openrice的食评一般来说都不差， 便买了希腊 Souvla Rump & Rooster 假日自助午餐团购。这段文字是在团购网形容此餐厅的， “Souvla以流行的希腊菜名字命名，Souvla 的独特设计采用了老希腊与现代流行特色。整个餐厅以白色花岗岩制成，再加上 Robert Gordon 手工制作的精美陶瓷件陶器，创造让人想起古希腊与现代的气氛。” 怪不得食客用的碟子不是一般餐厅用的白色碟子，浅灰色带有啡边，而且很坠手。不过，该食肆在较旧的大厦内，只有一部电梯直达，一出电梯便看到该食肆，外面环境较旧和温暖，给我的印象不太好，幸好店内环境气氛好很多，昏暗中带明亮，温暖和谐。放置自助餐的食物的地方不多，先入眼帘是沙律，中间放了一款已烧好的牛扒及鸡，两者均要待职员切件，其余是甜品。 我先试了薄切牛扒，并淋上浓汁，酱汁有很浓的肉味和香辛料味，由于第一次吃有较多浓汁，所以是最好味，亦是最咸；试过没有汁及少些汁的吃法，都没有较多汁的好味，所以别要错过，若职员没有主动淋上汁，要主动要求。至于肉质方面，6成熟质感较好，有时切下剩余的扒系七八熟，则很有咬口。 鸡的肉质有点嚡且只有咸味，只宜试一次。轮到希腊沙律，顺时针方向:1.白色一粒粒那堆系tomato with feta cheese，喜欢feta cheese的咸酥便喜欢此沙律；2. 跟着是红萝卜及橄榄， 红萝卜完全吸收了橄榄味并已煮腍，而橄榄很咸，没有奶油余韵；3. 连皮小扁豆石榴粒伴洋葱粒及南瓜子，此沙津十分清淡，但味道可以和颇有咬口；4. 侧边白色带有点点黑色，是乳酪味，酸酸哋，质感有少许粉粉哋，吃罢舌有点嚡，若伴淡味的沙律便不会有这感觉；5.鹰咀豆捞南瓜蓉，弱酸中带南瓜甜，伴以火箭菜来增味；6. 普通沙律红菜头没什么特别，我想若刨条，味道是否会好些；7.至于红菜头侧系长型白饭，滑滑的，虽然白雪雪好像没什么味道，但其实系有点清清的柠柠味，反而比小扁豆及洋薏米沙津味浓，饭里还有外国的翠玉瓜，黄色及绿色薄片，有泡过油的香味，可惜有点苦；8.quinoa颇酸为主，味道不吸引；9. 洋薏米中有很多红色粉粒及有少量辣椒，似是红椒粉，味道清淡中带微酸，不过，若与辣椒同吃，便是酸辣味；10.西兰花伴以绿色沙律酱，有点似薄荷与辣根味；11. 西兰花左侧是叶子包着的饭，饭很腍削，有很浓的叶子味及颇咸，虽然其它食评说这饭好吃，但对于我来说，太咸及太削；12.在牛扒相中出现的有黄色的饭，有很淡的香料味，若加点咸味会好些；13.茄子及松子，虽然伴有橙红的油，但没什么味道，只吃到略将茄子泡过油的油香味；14.我还没有试的烧粟米及焗薯角15.最后有菠萝、西瓜和红提果盆。甜品方面，本身我没有抱有期望，心想必是很甜，但都抱一试的心态，但最后有数款都能令我再添，此终之前吃的沙律都是比较清淡，可多吃甜品去刺激味蕾。顺时针方向:1.红色正方的是蛋糕，蛋糕层叠着果仁片，再一层海绵蛋榚及一层湿润蛋榚，颇甜及湿润，拥多重口感，味道不差。2. 以我所知Baklava 是重覆以一层牛油酥皮叠一层果仁碎，焗后再淋上糖浆或蜜糖造成的糖浆，或也会加玫瑰水，当整件Baklava充份吸收了糖浆后，成品会有点黏湿。此店的Baklava很甜但富有果仁味，而且甜得来是清，所以不会甜到冇朋友。3. 啡色圆形是炸的，里面是白色，软而有点烟韧，味似中式白糖糕，但若连外皮一起，则是沙翁味，不过甜。4. 柠檬挞味道很像 “得力素柠檬糖”，很甜但带有微酸，虽有浓浓的柠檬味但不够清新自然。5. 白色一团是meringue类，对于我来说只是蛋白加沙糖的东西，只吃了一小口，偏硬脆且很甜。6. 半月形饼干，偏硬且干身不油，一入口有点焗蛋味，但同样令我感觉吃水泡饼，甜度刚好，是全场最清及最轻怡的甜品。7. 有点似eclair，面有拖肥味的酱，内里的朱古力果仁酱有点过淡，外皮松淋，我不太喜欢这口感，这总样人感觉不够新鲜，试一次已够。8. 最后一款甜品是相中中间那款，即巴卡拉雪茄(Baklava cigars)外层是偏黏湿的酥皮，吃时酥皮有点韧，因酥皮应该是加了糖浆，饀料是朱古力杏仁碎等，饀料密度高但味道不浓及颇甜但此终不差。9.相信饭布甸是由奶煮成，不过吃不出奶味但富有香料味，是玉桂吧，吃时还有少许余温，颇杰，但其中一杯有多些汁，惟独这杯感受到奶味；此外，饭有一部份是散开，但有部份是一团团，饭粒中间有点还未够腍，所以味道流于表面，我认为若这饭能像叶包饭般淋削便更能入味。不过，各处地方有它们独特的制法和民族喜好，所以这饭布甸未必是此店做得未够好。这自助餐主要是食沙律及甜品，若能接受清淡的沙律，便可一试，此终在香港食希腊菜是昂贵的，以此价钱一试入门希腊菜也无妨，尤其是甜品，若散叫是不便宜的但又未必适合港人口味，而现在可以尝试多款甜品，适合喜欢甜食又好试新口味的人。
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As it's not easy to find quality mediterranean food in HK, we've decided to give this restaurant a try after passing through it so many times in LKF. The atmosphere was quiet with very few other occupied tables. We had the slow-cooked lamb and steak, along with the Horiatiki salad. My friend loved the feta cheese and the salad was fresh and well-seasoned. Only disappointment was with the steak which my friend had looked forward to. It was probably slightly over-cooked and so texture-wise came out slightly rough. Slow-cooked lamb was very memorable--incredibly tender and juicy. I would highly recommend the slow-cooked lamb.Coffee was excellent. They also have a decent range of rather tempting mediterranean-themed drinks.Having lamented the lack of dishes we could order given we were only two, we are anticipating to return, hoping to try their range of grilled cheese and pork souvas in particar. Must also mention that the attendants have been very welcoming.
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随意系兰桂芳拣一间平时少去嘅餐厅，朋友们都拣左呢间。订位方法好特别，系sent message俾餐厅负责人。由头盆到主菜都好特别，我地都系听waiters同负责人介绍，试左好多系餐厅嘅signature dishes。
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