SYDNEY | When you think of replicating the vibe of a taverna in the mountains of Greece, Redfern isn’t the first place that comes to mind. But that’s exactly what Olympus Dining co-owners Jonathan Barthelmess and Sam Christie have created at their impressive new modern Greek restaurant.
Step inside the red brick building, and you’re greeted with a large, airy space. There’s lots of natural materials, limestone ,and travertine surfaces. The centrepiece, a 50-year-old bougainvillea, cements the village vibe, green and lush, reaching out into the open air retractable glass ceiling.
Turkish-born chef Ozge Kalvo, who has worked at spots like Baba’s Place and Ester, combines her Turkish and Greek heritage, and refined dining pedigree to great effect at Olympus. The menu is rooted in traditional Greek dishes, with contemporary tweaks, and great attention to detail.
There’s an extensive meze section, along with larger plates to share. The four cheese, herb-heavy spanakopita is a must try. So to, the kefalotyri saganaki served sizzling in a skillet with honey and lemon, intensely flavoured dolmades. Also be sure to try the wonderfully light and creamy fried lamb brain tiganita.
Moving on to larger dishes, you’ll find choices like whole, wood-grilled fish; slow wood-fire oven roasted lamb shoulder; and soudzoukakia. The latter, lamb meatballs served on a fluffy bed of rice pilaf, are great.
There’s things like bougatsa, rizogalo, and frozen yoghurt on the dessert menu, and an impressive drinks list. The wine list is a mix of Greek and Aussie wines from some of the best winemakers in both countries. Cocktails, meanwhile blend Greek flavours to great effect. Try the Cucumber Cooler. It’s a mix of Four Pillars Rare Dry Gin, cucumber, mastiha, dill, lime, and soda water.
Olympus Dining
2 Baptist St
Redfern
New South Wales 2016
Australia
Telephone: (02) 8354 0649
E-mail: [email protected]
Website
Open
Mon – Fri: 12:00pm to 12:00am
Sat – Sun: 11:30am to 12:00am