Shed 5

Update: Shed 5 has now closed
Shed 5 doesn’t sound like a very Greek name but then Shed 5 is a modern take on a Greek restaurant.  Chef Vas Donoudis has a background in Italian cuisine, with a stint at Church Street Enoteca, and initially envisaged Shed 5 in Melbourne’s new South Wharf area as a Mediterranean influenced restaurant.  In the end though Vas’ Greek background won out along with an ambition to provide something different to the traditional tavernas that dominate Melbourne’s Greek restaurant scene.

Fava to start at Shed 5

I was invited to try Shed 5 last week and the restaurant’s Hellenic bent was evident as soon as I walked in and saw the blue and white tiled mosaic adorning the main wall.  In summer time when the sun is shining and the outside decking is in full swing I am sure if you squinted hard enough you might imagine you were dining by the Aegean sea rather than on the edge of the Yarra.

Inside Shed 5 – in summer the big doors will open up to the river side decking

The menu offers Grecian classics like creamy fava ($10) topped with fried chickpeas, shallots and hazelnuts and salty grilled saganaki ($15) combined with slow roasted peppers to add sweetness.

Saganaki topped with roasted peppers and onion at Shed 5 

There’s a wood oven and Donoudis makes the most of it for a breezy dish of king green prawns ($31) roasted in their shells and served with slightly melted barrel aged feta cheese.  The prawns have a smoky flavour to them and the dish pops with sweetness from scattered roasted cherry tomatoes and sorrel.

Prawns with barrel aged feta and sorrel at Shed 5 

The best dishes at Shed 5 are the mains which are really designed for sharing.  Half a chargrilled Bannockburn chicken ($32) was juicy and plump, served with green raisins, pine nuts and roasted chestnut vine wrapped dolmades sticky with the roasting juices from the bird.  The lamb neck ($32) is slow roasted for 12 hours in sherry until it falls apart at a touch of your fork and dates roasted with the lamb added an extra level of sweetness and stickiness.  The accompanying lemony potatoes were was exactly like something your Yia Yia would make, if you had one.

Roasted chicken on dolmades at Shed 5

Of the desserts the tiny fried balls of ricotta doughnuts ($13) laced with sugar and served on a slick of salted caramel paste impressed.  They were served with a block of spiced halva semifreddo offering a thoroughly modern take on an some traditional Greek flavours.  I didn’t enjoy the goats milk crema ($13) as much as I thought the coffee sorbet was overwhelming and made the dessert too bitter.

Shed 5’s ricotta doughnuts with halva

There’s a great wine and beer list which includes international and local bottles including a really lovely rosé from Bespoke Bros in Heathcote that’s available by the glass ($13).  However it would have been good to see more than one Greek wine on the list.

Crema with biscotti at Shed 5

Shed 5 lacks a bit in atmosphere in winter and I feel that Hellenic Republic in Melbourne and The Apollo in Sydney have slightly got an advantage when it comes to modern Greek cuisine.  But neither of those places have a water’s edge setting which means come summer Shed 5 will be my pick for when I want to pretend I’m in the Greek Islands.

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Gourmet Chick was a guest of Shed 5. 

Details: Shed 5, 37 South Wharf Promenade, South Wharf 3006 (Ph 03 9686 1122) Tues- Dinner, Wed to Sat – Lunch and Dinner and Sun – Lunch.
Damage: Pricey but on this occasion I did not pay.

Shed 5 on Urbanspoon


  1. Everything looks so delicious! The roast chicken on the dolmades? YUM.

  2. The prawns look delightful and the lamb sounds heavenly. The interior is pretty cute, but could see how it would be a lot nicer in summer. Still have to check anything in this area out!

  3. Same thoughts about the crema, the coffee sorbet was a bit full on!

  4. Andi – Yes they were great

    Kyleen – I know – brilliant.

    Ashley – Oh you must go and have a look – it’s amazing to see a whole new area just spring up in Melbourne.

    Iron Chef Shellie – Glad to hear I was not the only one. I think if you like bitter desserts then it might be ok but it was just too harsh for me.

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