YaSouv souvlaki bars offer a contemporary take on the popular Mediterranean cuisine in a sassy, fresh atmosphere – and there’s not a hanging vine or a picture of the Acropolis to be found.
The business was established by three school friends, two of whom are the sons of Greek migrants, who saw an opportunity to bring high-quality Greek street food to the high street in a way that combined a hipster aesthetic with a quality and atmosphere also comfortable for families and baby boomer diners.
Managing director Ben Freeman, operational director Nick Kolaitis and finance director Frank Gavralas launched YaSouv in Westfield Knox Shopping Centre in December 2014, then opened a second outlet at Westfield Doncaster in November 2015. The most recent addition to their growing YaSouv empire opened on Glenferrie Road, Hawthorn, in April.
The trio, which has experience in global franchising, hospitality, business and accounting, developed the concept in 2014.
“It was clear to us that there was a gap in the market for a modern take on the souvlaki and of Greek food,” Kolaitis says. “Until then, Greek food had been the sole domain of the Greek tavern, with often dated décor and concepts that had not moved forward since the 1950s. YaSouv updates this and makes Greek food a relevant part of the growing street food trend.”
The formula for YaSouv is what they call “snobbily Greek”. Souvs are prepared using traditional herbs, spices and flavours, but contemporary technology and processes to produce mouth-wateringly tender meat. Patrons can’t add cheddar to their souv and there is no tabouleh or hummus on the menu.
Everything is Greek and all ideas originally came from Nick’s mother Olga, and have since been adopted by YaSouv’s Greek chefs.
The menu includes a traditional Greek souvlaki in lamb, chicken or pork, known as YaGreek. Other options feature different sauces and ingredients and include souvs made with pork (YaVillage), chicken (YaSena), lamb (YaMena), chicken and pork (YaCombo), calamari (YaThalassa) and falafel (YaVego).
They also cater for those with small appetites, reducing their carb intake or following gluten-free, dairy-free or vegan diets.
“We are intent on remaining a souv bar, not a Greek restaurant or Greek tavern. This modernisation is closer to the modern Greek souvlaki bars on today’s streets of Greece than the older establishments,” explains Freeman.
“We hope to use YaSouv as a platform to change the conversation around Greece and Greeks in Australia, especially leading up to Australia Day, building a greater understanding and respect for what Greeks and Greece have brought to the western world. Bring back the souv!”
To find out more, visit www.yasouv.com.au