Mykonos On The Bay

Very nice lunch, fresh food well presented. Loved the stuffed eggplant, and mixed seafood platter. Catered well for a group of nine. We were able to split the bill at the end.

This restaurant is decorated, like so many Greek restaurants outside of Greek communities, in that classic Greek Style. You know, pictures of Greek islands and the sea, whitewashed walls and dollops of blue in the colour scheme. All the things you might only find in Greece in a super touristy place.
In that sense, it is similar to Blu Kouzina, which just might be the most famous Greek restaurant in Singapore. Unlike Blu Kouzina though, this has a nice view overlooking a marina, and serves pork, one of the more prominent meats in Greek cuisine.
We had 4 dishes: Handmade Fried Potatoes, Shrimps Saganaki, Calamari and Gyros.
The Handmade Fried Potatoes were great. Basically they’re fries, lightly seasoned with salt, vinegar and cheese. There wasn’t so much cheese they became cheese fries (presumably not the effect they were aiming for — the cheese doesn’t melt like in cheese fries anyway), but they could’ve used a bit more. The fries were skin-​on, which I haven’t seen in Greece but this was a nice touch which added flavour to the potato. The fries also didn’t have a thick crust like you find at McDonald’s, and so were more natural tasting and the freshness (these are potatoes, but still!) was evident.
The Gyros was basically shaved seasoned meat with pita, tzatziki and some token vegetables. The meat was pretty tasty but a bit dry. The pita was pretty tasty too but there were only 3 small pita triangles — not enough to stuff even a third of the meat in. The tzatziki was alright but there was far too little of it.
The calamari was fried Greek style — coarsely coated with flour (no batter) and served with a wedge of lemon (nope, no tartar sauce). It wasn’t the freshest calamari (it was slightly rubbery) but it was acceptable.
The shrimps saganaki was rather disappointing. The prawns weren’t fresh and there was a bit too much ouzo in the gravy (which itself was rather lackluster).
Based on the food alone I’d award this place three stars, but the price is steep (even stepper than the already-​pricey Blu Kouzina — which has much better food too) so I’m knocking it down a star for poor value.

Very nice. Great atmosphere and great staff. Good food, but not quite as amazing as Blu.

Decked in blue/​white, the atmosphere of the restaurant is right on track to give you a Mediterranean vibe.
They have an open kitchen concept where you can see the chefs preparing the dishes.
Food was interesting and tasty. However, due to the increase demand of restaurant week patrons and usual patrons, the service was very inconsistent and poor.
Would love to see how this place operates on normal days without the draw of restaurant week.
Would give this place another shot.