Opa! Two more Greek restaurants set to open in Sydney

From fancy wharf-side feasts to gritty Athenian tavernas, Sydney’s Greek food scene is exploding

Long-time hospitality operators and brothers Harry and Mario Kapoulas will open Homer Rogue Taverna. Picture: Supplied

It continues to be all Greek for Sydney’s hospitality scene with the announcement of two new Greek restaurants from seasoned hospitality operators in one week.

Last year, two of the cities buzziest openings were offering Greek cuisine – Ammos in Brighton Le Sands and Olympus in Redfern’s Wunderlich Lane.

Then came Olympus Meats in Marrickville and My Father’s Yeeros in Ramsgate. Now, more operators are opening new Greek venue’s.

The Sydney Restaurant Group are transforming Woolloomooloo Finger Wharf restaurant Manta into an elevated contemporary restaurant Akti.

The Group, which have restaurants like Summer Salt in Cronulla and Ormeggio at The Spit, have brought in international chef Ntinos Fotinakis (Bungalow 7, Athens) and head chef Robert Judd (Hellenika, SK Steak & Oyster) to run the restaurant.

As was Ammos Restaurant in Brighton-Le-Sands. Now more Greek restaurants are set to hit Sydney’s hospitality scene. Picture: Supplied

The menu is designed to reflect the best of nostalgic Greek classics, with a modern twist. Giouvarlakia, which is traditionally a meatball ’soup’ becomes a raw fish dish.

While the operators behind Cronulla cafe institute Ham, are set to open a gritty Athenian taverna called Homer Rogue Taverna.

Long-time hospitality operators and brothers Harry and Mario Kapoulas will open Homer Rogue Taverna on the ground floor of a new residential development around the corner from their famed Ham cafe, in Cronulla. Picture: Supplied

Next month brothers Harry and Mario Kapoulas will open their new venture round the corner from Ham, which they first opened in 2019.

The 100-seat venue will offer a relaxed take on Greek dining, with graffitied walls, non-uniformed staff, a plethora of freshly-cooked meat, seafood and vegetables, and a pizza oven cooking up traditional flatbread.

Harry adds that while Greek restaurants are currently all the rage in Sydney, Homer promises to be different.

“It seems like whenever anyone opens a Greek restaurant, it comes with that island-inspired white and blue and refined touches that are indicative of waterside dining in places like Mykonos,” he says.

“Athens isn’t like that. It’s a cool, gritty city and it’s the tavernas that make it that way.

“They’re accessible, affordable and raw – people can come as they are to eat, drink, talk and have fun, without any pretentiousness.”