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"THIS is the place to go if you love to order a little of this and a bit of that. Kri Kri Mezethopoleion (surely Greek for 'I want it all'?), specialises in mezze. But be warned – the food comes out in the order in which it is prepared, not ordered. Still, this is a menu to really have fun with, so skip the taramasalata, tzatziki and melitzanosalata dips (why fill up on bread?) and launch into strips of deep-fried calamari, skewered swordfish chunks or char-grilled lamb cutlets that arrive pink at the bone. Vegetable lovers will be happy with the list of options, which might include giant beans stewed in tomato or zucchini fritters ready to be plunged into skordalia. Keep an eye on the specials board for dishes such as chicken livers, or boned sardines, both cooked in oil and lemon, the sardines finished with sweet red wine vinegar. A classic Greek salad is served at the end of the meal just in case you haven't had your fill. Desserts are restricted to sticky Greek pastries like baklava or loukoumades, cinnamon-laced honey doughnuts. Be brave and order a bold, fruity Greek white wine, which is more than able to compete with flavour-packed food."
Good Food Guide 2004
"…this is still Melbourne's first Mezethopoleion retaurant, kind of like Greek yam cha… The menu is made up of many mezethes, or little dishes. The idea is to order a selection between your whole group and share. Each dish is cooked and brought out as desired so you have a seemingly never-ending stream of food… The saganaki entrée is great… The char grilled calamari is divine, the kind that melts in your mouth instead of giving you a work out in mastication. The Greek equivalent of French fries is apparently whitebait… its surprisingly good!'
MX Thursday March 6th, 2003
"We do a lot of sharing in Greece, it's very traditional,' says Melete Toussis, a Kri Kri partner. He recommends four or five sharing plates… between two. In Greece they're usually taken with half a litre of wine or a small carafe of ouzo. The dishes come in a stream… try salty fried saganaki… crispy-fried whitebait… and chargrilled octopus with lemon and olive oil… Greek wines are available and the restaurant is not traditional Greek…"
Herald Sun, Sunday Magazine, April 20th 2003
"…Kri Kri, named after a type of endangered goat on the isle of Crete, is one of the best Greek restaurant in the city (Melbourne). Mezethopoleion ("the place for small dishes") refer to meze, tapas style eating that lets you dabble in many flavours. Our mini-feast included a creamy fava bean puree, a deliciously chewy saganaki (cheese coated in flour and fried), zucchini fritters, tender lamb cutlets and eggplant with spicy olives and feta. Loukoumades (honeyed fritters with walnuts) completed the meal…"
San Francisco Chronicle, May 11th 2003
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