Is this the Greek frappe cocktail at Olympus in Surry Hills the cocktail of the summer?

Love an iced coffee or an espresso martini? You’ll love the Greek frappe cocktail at ambitious and fun new Greek restaurant Olympus.

For years, the espresso martini had cast a spell over Sydney bar-goers.

And there is no doubt this hot weather has made many change their coffee order to ask for ice.

A new cocktail that combines both those things looks set to become the drink of the summer.

Ambitious and fun new Greek restaurant Olympus, which opens this week, has a Greek Frappe cocktail that is getting people excited.

The restaurant is the new project behind the team of Potts Point’s The Apollo and Cho Cho San and is located within the new $500m Wunderlich Lane project in Surry Hills and Redfern.

Taking its name from Mount Olympus, the home of the Greek gods, the restaurant is about abundance and gathering, and is aiming to become one of Sydney’s biggest Greek tavernas.

Olympus bar consultant Matt Whiley with his Greek frappe cocktail. Picture: Tim Hunter.

Acclaimed bartender Matt Whiley has helped design the cocktail menu, which celebrates the classics as it leans into the theatre of the Greek experience.

There is an Ouzo Colanda, a Karpouzi slushy made with vodka, Aperol and watermelon but perhaps the most Sydney is the frappe.

It’s inspired by Greek frappe coffee, which as well as obviously being popular in Greece, is slaking new thirsts on TikTok.

The rum-based cocktail includes vanilla, milk, honey and whipped coffee.

Owner Jonathan Barthelmess said bringing Whiley on board “helped us to take our drinks to the next level and really have some fun.”

“He’s been able to show us different ways to add acid, texture and flavour to our drinks. The outcome is a creative and playful list with lots of crowd pleasers,” he said.

Olympus is set in the new Wunderlich Lane in Surry Hills. Picture: Tim Hunter.

Barthelmess said the restaurant “is the taverna you dream of finding at the heart of a bustling Greek village, here in Sydney.”

“The restaurant has a glass oculus ceiling that can open and close and a 50-year-old bougainvillea tree in the centre of the courtyard. The oculus is a smart roof, opening and closing according to conditions, allowing for year-round garden dining despite the weather which is something we haven’t seen in a restaurant in Australia before.” Head Chef Ozge Kalvo (Baba’s Place, Ester) has created a menu that is based around traditional Greek food, which Barthelmess said is based on travels through Greece.

“We like to think of it as traditional Greek food with an attitude and the light touch that we know our guests love.”