Topikos Bar and Dining Room has opened at Bondi Beach, the sprawling new Greek eatery flexing with a bar food line-up larger than many restaurant menus.

"We really want it to be a feature: sit at the bar and grab some souvlaki and house-made pita," says co-owner Brett Robinson, CEO of The Point Group, the team behind glam new CBD rooftop restaurant and bar Shell House.

If a skewer of wood-roasted eggplant doesn't get you reaching for a glass of ouzo, the bar menu, which offers up saganaki split prawns, sardines on toast and fried whitebait, surely will.

Topikos, which translates as "local", opens today, and with Greek Easter falling on April 24 the restaurant gets a double-dip at Easter for its opening.

It swallows up the space previously occupied by Bondi Public Bar and the shopfront next door, which has been fitted out as a smart restaurant, the two spaces joined internally.

The restaurant has nabbed former Bathers Pavilion head chef Charles Woodward to lead the kitchen (the restaurant's executive kitchen team has also had menu input), the dining room kicking off with octopus and spanaki (spinach) sauce ($24), butterflied whole snapper with fried vine leaves ($42), and Borrowdale pork chop matched with Greek mustard and pork jus ($38).

There's plenty of restaurant cred with the Topikos team. Andy Ruwald, founder of Bondi bar-eatery The Bucket List, is a partner. Long-time Apollo manager Nick Ingall is restaurant manager, and Topikos has snared Totti's Bondi GM Danny Webster-Clamp.

Open Sat-Sun lunch; daily dinner.

180 Campbell Parade, Bondi Beach, 02 9132 5777, topikos.com.au