Alati Restaurant is a newly-opened Greek restaurant located in the CBD area, amongst a row of shophouses filled with restaurants, cafes and bars. "Alati" means "salt" in ancient Greek, and the restaurant is named so because of the fresh wild-caught seafood from the Aegean waters, bringing the taste of the sea right to your table.
Ambience here is spatial, classically Greek in the bold tones of blue and white, spacious, chic. One feels exactly like they have stepped through the borders and crossed continents, and have landed at the Cyclades region easily. Comfort and excellent service are other qualiites this restaurant posess.
The Dolmadakia (SGD$19.00) - vine leaves wrapped with rice and pine nuts, always one of my favorite dishes on the table. They were steamed till soft, and the leaves lent a subtle fragrance to the rice. The pine nuts added crunch to the simple but delicious dish.
The Fyllo-wrapped Feta (SGD$15.00) was exactly that - a thin puff pastry encrusting feta cheese and deep-fried, drizzled with honey and seasme. The ingredients sounded simple, but the combination made for a tasty delight blend of flavours and textures, gentle without overpowering each other. I especially revelled in the touch of honey against the heavier flavour of the feta.
The Dips were next - they are traditionally sold in individual flavours and portions, but for tasting purpose we had a platter of different dips. These dips are best served with a slice of their warm, handmade Pita Bread (SGD$4.00). The pita wowed the palate on its own, even before we coated it with dip.
Fava (SGD$13.00) is Santorini's bean puree with onions, tasting like chickpeas, with the same earthly tones and "sandy" coarse texture. Tzatsiki (SGD$15.00) is Greek yogurt, cucumber, dill and garlic - complete with hints of tart and saltiness. Taramosalata (SGD$16.00) aka cod roe cream was my favorite- like the Japanese mentaiko, creamy and sapid with roe's flavour. Melitzanosalata (SGD$16.00) is made of smoked eggplant with walnuts, smooth and thick in texture, with the light sweetness of eggplant.
Then Lavraki (SGD$9.80 per 100g) aka Seabass, beautifully grilled and de-boned, served with lots of grilled vegetables. Dips were provided on the side, but the fish on its own was moist and tender; saccharine with freshness. One may choose to add SGD$10.00 to salt-bake the fish.
Finally, Galaktoboureko (SGD$14.00) - lemon and cinnamon flavoured custard in phyllo pastry. This was beautifully decent- not too sweet despite its appearance. The dessert itself was satin smooth, a light hint of savoury broken through by zesty pierce of lemon. Some may not like it at first bite, because of the exotic taste; but the flavour grows on you, and it becomes addictive after that. I would choose to have this again when I return to the restaurant for my meals.
For full review and more detailed information, please feel free to visit:
Greek Salad,Vine Leaves Stuffed with Rice and Pine Nuts,Grilled Chicken,Mousaka,Fyllo-wrapped Feta,Fried Baby Shrimps,Pita with Dips,Salt-baked Fish,Greek Wines,Greek Donuts,Lemon & Cinnamon Custard in Phyllo
Spending per head: Approximately $60(Dinner)Other Ratings: