THE Greeks are world-renowned for their hospitality, with their custom of showering guests with hugs, kisses and plates of homemade food.

It seems their neighbours in Cyprus are no different.

When you walk into Atlantis Bar and Dining in North Ryde, Australia you don’t just walk into a restaurant.

You walk into the home of George Andreou, a Cypriot restaurateur with three decades of experience in wining and dining guests.

Our champagne glasses were never empty and our next course delivered within seconds of our plates being cleared while George, our ever affable host, chatted away and waited on us hand and foot.

From the diverse entrees menu, he brought us succulent figs, flown in from California, served on a bed of crisp and golden haloumi cheese and soft prosciutto ($18).

The tuna and salmon sashimi ($25) was stunningly fresh.

Small wonder, given George ensures his seafood is sourced at the crack of dawn from the Fish Markets.

But not wanting to be pigeonholed into just a seafood restaurant, the menu covers all bases, with vegetarian, veal, lamb and chicken dishes, as well as four steak dishes, sourced from grain fed beef.

A generous 400g cut of Rangers Valley black angus sirloin served with veal jus ($49), with a marble score of three, was lean and juicy.

The pan-grilled Tasmanian Salmon ($32) was perfectly cooked – crispy on the outside with a succulent, pink centre. It was served on a bed of potatoes, cauliflower, pickled raisins and baharat, Middle Eastern spices which danced on my tongue.

The chocolate gateau with rhubarb, orange and strawberry compose ($13) was to die for – deliciously rich and moist, served with chocolate from France and a fresh slice of strawberry.

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