Greek restaurant Opa to open in Eagle Street Pier

One of Brisbane’s most successful restaurateurs is set to open his fifth restaurant along the city’s famous Eagle St.

Brisbane restaurateur Michael Tassis is continuing his takeover of the city’s Eagle St, with plans to open a fifth venue along the famous riverfront strip.

Mr Tassis, who owns George’s Paragon, Rico Bar + Dining, Fatcow Steak & Lobster and Massimo, will launch Greek eatery Opa Bar & Mezze in the former site of John Kilroy’s now-defunct Jellyfish.

Michael Tassis will open his fifth restaurant along Brisbane City’s Eagle St. Picture: Josh Woning

“I’m super excited because this is like my cuisine, this is my roots, my foundation,” Mr Tassis said.

“I just wanted to put on the food that I grew up with.”

The waterfront site will be almost completely gutted with Brisbane design firm Clui to transform it into a slice of Santorini with a modern twist.

Artist's impression of the new Opa Bar and Mezze.

“It’ll have a coastal feel,” Mr Tassis said. “It’s going to be pretty classy – I think a lot of people will be impressed by it.”

A huge bar area taking up about 40 per cent of the indoor-outdoor space will move into the left side of the tenancy serving Greek wines, cocktails and mezze ready for people to enjoy a casual drink and bite to eat; while the relaxed yet elegant restaurant will fill the rest of the premises offering full table service with booth and freestanding seating and even an oyster shucking station.

Artist's impression of the new Opa Bar and Mezze.

Mr Tassis has hired Greek husband and wife kitchen team Vangjel and Diana Jorgo (ex-The Greek Club, South Brisbane) to create an authentic menu for lunch and dinner running from mezze such as dolmades, raw fish, saganaki, octopus and grilled prawns to mains and share plates including lobster with a lemon butter sauce, slow-cooked lamb shoulder, moussaka and chicken stuffed with rice, pine nuts and herbs.

Artist's impression of the new Opa Bar and Mezze.

Banquets will be available for groups, while on Friday, Saturday and Sunday nights a traditional spit will be brought out for souvla nights. Greece’s famous honey-coated doughnuts – loukoumades – are also tipped to be a hit, offered on Friday and Saturday evenings only.

Artist's impression of the new Opa Bar and Mezze.

While the venue will kick off just serving lunch and dinner, Mr Tassis plans to later introduce breakfast, with the likes of the Greek equivalent to a big brekky with lamb chops, Cypriot sausages and eggs, Greek eggs with potato and feta, the Greek rice pudding rizogalo, and a signature Opa brioche burger with Cypriot sausages, haloumi and fried egg. Breakfast will be served alongside authentic Greek coffee and the frothy Greek frappe.

Opa Bar & Mezze hopes to open in March.