Salona
Home-style cooking gets a slick makeover.
Salona
Greek$$
Salona has a new lease on life following renovations but the food, especially goat baked with potatoes, still hums with soul. In 2025, the 1969-established Swan Street venue more than doubled its capacity by expanding into the travel agency next door. Longstanding owners Alexandra and Stavros Konis also brought on leading Melbourne restaurateur Con Christopoulos (Kafeneion, The European, City Wine Shop) for design advice, ushering in a suave new chapter for the institution.
The menu sidesteps what’s trendy for what’s traditionally served in Greece. Grilled lamb cutlets are “sliced so thin you could eat 20″. Goat, sourced through G. McBean Family Butcher, is oven-baked in parchment paper. And portokalopita, the syrup-drenched orange and filo cake, is crowned with daubs of yoghurt. A list of cocktails with Greek influence remains (see: the espresso martini, made with baklava syrup).
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