The place to visit if you’re craving a ‘summer escape’ this holiday season

Press PLAY to hear Emilia’s full review

Salona
260A Swan St
Richmond

Salona in Richmond has had a bit of a glow-up lately, and I’ve got to say, the new look is stunning.

They’ve doubled their capacity, got hospitality experts on deck, and after some permit delays (they are in Richmond after all) Salona reopened in July this year.

But they first opened back in 1969 when Stavros Konis’s grandfather served up hearty Greek classics to the card players on Swan Street.

Now Stavros is carrying on the family legacy, still cooking many of those old-school recipes but giving them a fresh, polished feel. Everything’s proudly local – except for the olive oil and a few Greek cheeses – and all the seafood is wild-caught.

They even stock Greek Australian spirits and some really interesting wines, like the one we had from Meteora in Greece: 2021 Theopetra, Limniona.

You walk in, to newly white walls, curved arches, and these beautiful hand-painted murals that make you feel like you’ve wandered into a breezy taverna somewhere on the Greek islands – just with better coffee nearby.

The bar is open as you walk in on the right, and you can see cocktails being shaken as you settle into a meal.

The big hinged windows open right up to Swan Street, so you can sit roadside with a glass of wine and pretend you’re on holiday in Europe – only with trams instead of scooters whizzing past.

Now, for those of us staying in Melbourne this summer, finding a table anywhere between Boxing Day and New Year’s can feel like an Olympic sport.

But I checked – Salona still has bookings this week, which means we’ve struck gold.

Alright, let’s talk about what we ate – because this is the fun part.

We started with a yellow split pea dip from Santorini, served warm with bread.

It’s simple, creamy, and kind of addictive – we may have fought over who got to mop up the last bit.

Then came the saganaki, a grilled kefalograviera cheese served with apricot jam. Sweet, salty, sticky – basically, if fried cheese is wrong, I don’t want to be right.

From the specials board, we had the charred Fremantle octopus – smoky, tender, and full of flavour.

They also do a pickled version if you’re after something a bit punchier, but this one was perfect with that Greek wine.

The baked goat was a standout too – cooked in parchment paper with potatoes.

That method locks in all the juices and herbs, so when you open it up, you get this gorgeous cloud of aroma and melt-in-your-mouth meat.

They source the goat from the master butcher in Prahran Market, G. McBean Family Butcher.

And the eggplant filled with beef ragù and béchamel? Comfort food heaven. Think of it as a cozy Greek lasagne in vegetable form.

For dessert, we wrapped things up with St David’s Greek yoghurt and halva mousse.

Light, creamy, just the right amount of sweetness – the kind of dessert you tell yourself is healthy because, hey, yoghurt, right?

So, if you’re staying in Melbourne this week and want a spot that feels like a summer escape, Salona’s the move. Gorgeous space, great history, and food that takes you straight to Greece – minus the airfare and sunburn.

Image: Supplied