When half of Instagram seems to be holidaying in the Greek islands while you’re toughing out a Melbourne winter, life can seem unfair.

But bundle up those first-world problems and head to Rebel Blue to get your Greek on. Newly sprung in Windsor, this trendy neon-lit taverna offers traditional Greek flavours but designed for dining circa 2018 with downsized dishes almost like tapas.

From the kitchen of head chef (and former Santorini restaurateur) Dionisios Pouliezos, moussaka is no slab of stodge but rather the classic combo of eggplant, beef, potato and  béchamel is prepared with a lighter touch and served golden-topped in a small pan to share.

Eggplant with slow-roasted beef shoulder comes as three delicious ‘bites’, while souvlaki is light, lovely and deconstructed – the skewered seafood and protein served with tzatziki, feta and capsicum dip, or taramasalata. Pita bread is optional. The chicken skewers are charry and succulent and dusted with dried oregano for full flavour, while the squid was blackened yet tender.

Lamb cutlets are meltingly good – little lollipops grilled to perfection and dressed simply with lemon. Complimentary olives to start are a nice touch, and the salty goodness of the feta-laced fries is up there with Hellenic Republic’s.

If you can’t nab a booth, perch at the bar for creamy espresso martinis topped with torched marshmallows or the Rebel Blue, lairy with blue curaçao but sweet with vanilla vodka.

Whatever you do, don’t miss desserts. All are fab, especially the fluffy loukoumades drenched with honey or the rich and creamy kormos (a chocolate log) dotted with pistachios.

A signpost at the back of this 65-seater says Mykonos is 14,788 kilometres from Melbourne – but it seems just that little bit closer now.