Sydney’s obsession with Greek cuisine has reached new heights, marked by a surge of restaurant openings over the past year and an exciting culinary takeover. Starting March 21, Greek chef Ntinos Fotinakis, hailing from Bungalow 7 at the One&Only Aesthesis resort in Athens, will helm Manta at Woolloomooloo Wharf for two weeks, offering a set menu ($85-$105 per head) featuring dishes like taramasalata with yuzu and his signature lobster pasta. Manta’s owner, Bill Drakopoulos of the Sydney Restaurant Group, aims to infuse more Greek flavors into his portfolio, noting the shared culinary trends of seafood pastas and raw fish between Greece and Sydney’s warm climate.
The city’s Greek food wave includes Olympus Dining in Redfern, which opened in December with standout dishes like lambs’ brains tiganita, and Ammos in Brighton-le-Sands, launched by chef Peter Conistis with its shellfish saganaki. Conistis also debuted Ela Ela in the Sydney CBD at the Bristol Arms hotel, complementing a rooftop souvlaki bar, while Marrickville’s Olympic Meats has drawn crowds with its authentic gyros wrapped in hand-made sourdough pita. Bondi Beach will soon welcome Kazzi in May, following its popularity in Manly and Balmoral.
Sydney may now lead Melbourne in modern Greek dining, a shift evident when Chicago restaurateurs tapped local talent David Tsirekas, who pioneered contemporary Greek cuisine with Perama in Petersham since 1993. Now consulting in the U.S., Tsirekas is developing a Greek-inspired fast-casual concept, reflecting on how Sydney diners’ adventurous palates have evolved Greek fare beyond traditional tavernas to innovative dishes like skate and liver.
Greek Consul General Ioannis Mallikourtis credits the boom to increased Australian tourism to Greece, highlighting the cuisine’s healthy balance of vegetables, seafood, and olive oil. He notes the variety of options in Sydney, from affordable souvlaki spots to upscale fusion venues, catering to all tastes. Tsirekas, recently back from Chicago, praised Olympic Meats’ village-like authenticity and Kazzi’s bold flavors, but noted Ploos at The Rocks has closed, with Conistis severing ties. Meanwhile, chef Con Dedes, behind Flying Fish and Sala Dining, acquired Alpha in the CBD, citing unmet demand fueling this Greek dining resurgence, with more venues on the horizon.
Published: March 12, 2025 | By: Scott Bolles | Category: Food & Dining | Location: Australia
Source: https://www.msn.com/en-au/lifestyle/foodanddrink/sydney-s-love-for-greek-restaurants-hits-fever-pitch-with-a-wave-of-openings-and-a-hot-new-pop-up/ar-AA1AMQx6
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