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Taking its name from the Greek word for "the origin for all things", on The Parade in Norwood specialises in offering dishes made from local produce and cooked either in wood-fired ovens or over an open grill. Many of the dishes are suitable for sharing and diners have the pleasure of watching their food being prepared in the open space kitchen.

The Dairyman Pork Belly was very juicy with the crisp crackling setting off the flesh nicely. Topping the pork was grilled apricots and pickled currants to provide a hint of sweetness. A sprinkling of parsley gave the dish a fresh appearance.



Suitable for vegetarians, the Roasted Hispi Cabbage was cooked sufficiently to give it a nice char. Ajo Blanco, a Spanish cold soup, balanced out the charred flavour of the cabbage with its creaminess and fried almonds provided a bit of crunch. A scattering of herbs provided the finishing touch.



Cooked to medium-rare, the Grassfed Sirloin was succulent with a nice degree of charred flavour. The slightly tangy taste of the tartare salad partnered nicely with the sirloin and the beef garum helped to tie everything together.



The slices of squash in the Squash with Whipped Chickpea Mustard Miso still retained a bit of bite and the chickpea mustard miso the squash was on gave the dish a bit of an Asian flair.



One of the options available as a snack dish, the beef in the Beef Skewers was tender enough that it melts in your mouth. It also had the char-grilled flavour that we liked with grilled meat dishes. While tasty enough as is, a lime wedge is provided for those that desire to add a hint of sharpness.



While tougher compared to the Beef Skewers, the Asado Beef Rib was still enjoyable to eat. The slices were served off the bone for easy eating. Some of the rib bones came with the dish for those that like to chew the flesh off them. Accompanying the ribs was a seeded mustard dressing to add a bit of tanginess.



Empanadas are a Spanish pastry consisting of pastry enclosing a meat filling before being fried or baked. The smoked pork filling in the Smoked Pork Empanadas was cooked just right and was contrasted nicely by the pastry casing, which was baked sufficiently to give a toasted appearance. Accompanying the empanadas was some ochiore crema to give a bit of spice to the dish.



The pureed chickpeas in the Chickpea Tacos were not too soft and its earthy flavour was complemented nicely by the smoked eggplant, which still retained a bit of bite. Pickled Welsh white onions added some sharpness and a scattering of herbs provided some freshness to the dish.



The pineapple in the Pineapple Tarte Fine was cooked to perfection and was not too sweet. The puff pastry base had a crisp and flaky texture and the crème fraiche sorbet topping went well with the pastry.



For something more suited for a hot day, there is the Blueberry Granita. The granita had the appropriate degree of blueberry flavour and extra texture was provided by some of the fruit. Crème diplomat balanced out the sweetness of the granita and the milk crumb hidden beneath the granita added a crunchy element to the dish.



The décor of the restaurant gave it a relaxed feel and an indoor-outdoor flow. is very popular, so booking ahead is encouraged to ensure you get a seat.





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