The best places to get your Greek on in Sydney right now.
Trends are often cyclical, and Sydney’s had standout Greek dining for decades. But the current wave is coming hard and fast—every opening seems to be red-hot from the get-go. It feels inevitable. It feels like somehow Italian’s always been there, and now, finally, it’s Greece’s turn.
Here are the best places to get your Greek on in Sydney right now.
Gazi, Sydney
Athens after dark
George Calombaris’s return to Sydney’s dining scene is nothing short of big, bold, and deliberate. The Greek pop-up restaurant, Gazi true to its name, was inspired by Gazi, the once-industrial gasworks district of Athens now famous for its nightlife, street art, and food.
This space channels the electric pulse of Athens after dark, moody edgy and alive with both theatrical flair and culinary artistry.
The menu reimagines Greek classics through a modern lens, paying homage to tradition and culture. Expect surprises like savoury salt and vinegar loukoumades, a table-side Greek salad assembled fresh before your eyes, and a torched dessert the Bombe Metaxa. Calombaris’s Greek twist on a Bombe Alaska showcases layers of halva and chocolate sorbet meet peaks of meringue, spritzed with Greek liqueur Metaxa and torched to caramelised perfection.
Each dish captures everything you love about Greek food: fun, fresh, and elevated simplicity. A pop-up experience worth seeking out, Gazi is a taste of Calombaris’s . Catch it before it disappears, only open until 20th December.
Homer has redefined wholesome family dining in Sydney’s south. This seaside taverna in Cronulla instantly transports you to an Athenian eatery — gritty, relaxed, sunlit, and alive with nostalgia. Graffiti and family photos fill the walls, blending effortlessly with a modern industrial fit-out.
Brothers Harry and Mario Kapoulas lead the restaurant, with their mother still making beloved guest appearances in the kitchen rolling vine leaves and working alongside head chef Kirri Mouat (ex-Icebergs, Ham) to share her generations of culinary wisdom.
“Homer isn’t your average Sydney restaurant. It’s a place where you’re welcome whether you’re still in your thongs after a day at the beach, enjoying a family meal, or celebrating a special occasion. At its heart, it’s about people coming together for a good time, good food, and good drinks — and an atmosphere that reflects that,” — Harry Kapoulas
The menu draws deeply from family recipes. Freshly fried and seasoned potato crisps, served playfully in brown paper bags are the perfect opening act. The Tirokafteri, a spicy blend of feta, peppers, and chilli that will make you forget every other Greek dip you’ve ever known is best paired with the subtle sweetness of the stone-baked koulouri sesame bread.
From there, you can’t go past Mum’s Moussaka, a rich, comforting, and layered with love or the Spanakorizo with fish, a vibrant baked lemon rice and greens that sing with the bright, citrusy flavours of Greek cooking we all adore.
And just when you think you can’t eat another bite, dessert arrives: Galaktoboureko or a slice of warm walnut syrup cake, served with whipped yoghurt and a drizzle of olive oil. It’s the perfect, sweet farewell to a meal that feels like home.
Despite its laid-back charm, Homer is brimming with thoughtful detail — from the handmade ceramic mugs that cradle strong Greek coffee to the warmth in every interaction that makes you feel part of the family. There’s real truth in the saying: you can’t beat Mum’s cooking. Family isn’t just part of the story here — it is the recipe.
If you can’t make it to the Agrarian coast this year, Akti is the next best thing for Sydneysiders. Akti (meaning “coast” in Greek) lives up to its name, sitting pretty in pink along the Woolloomooloo Wharf. This Greek restaurant exudes effortless charm, from its blush-toned interiors to its artfully curated table décor.
It’s a true family affair, brought to life by seasoned restaurateur Bill Drakopoulos, who enlisted his son Perry for the breathtaking interior design and his daughter Nikola to curate a refined and elegantly balanced drinks menu bridging Greek and Australian influences.
In the kitchen, Head Chef Robert Judd (formerly of Hellenika and SK Steak & Oyster) joined forces with Executive Chef Ntinos Fotinakis (Flown in from Athens’ Bungalow 7) to present a menu of modern interpretations of Greek classics dishes that balance nostalgia with innovation and theatre with warmth.
The experience unfolds with moussaka croquettes, bubbling, lemon-drenched saganaki, and highlights with their signature main: slow-cooked lamb roasted over a blazing fire of smouldering herbs. It’s rustic yet refined — the kind of dish that captures both tradition and spectacle in a single plate.
Since opening, Akti’s finale has been its reimagined Galaktoboureko — a dessert that’s nothing short of a showstopper. Layers of freshly rolled phyllo pastry cooked to order, layered with silky semolina custard, and vanilla ice cream, drenched in cinnamon syrup before being dramatically cracked open at the table.
Pretty as a picture and deliciously theatrical, Akti is a sweet spectacle from every angle. This is the perfect spot for a long lunch, an elegant date, or a sunlit celebration by the sea.
There’s something quiet, striking, and powerful about Olympus. The Redfern space hums with intention, its raw, sculptural interiors pared back to perfection. Ferments line the pass, while bowls of marinated olives rest on stone plinths like offerings. Everything feels deliberate, almost meditative.
The menu reads simply but unfolds with precision and grace. Kefalotyri cheese bubbles in a lemon and honey brine; spanakoti is rolled and baked to order made from wild weeds and cheese, or leek and potato. Wood-roasted fish arrives crisp-skinned, tender-bellied, and bathed in a restrained lemon sauce. Dessert takes a playful cue from fro-yo but elevates it entirely, a frozen Greek yoghurt crowned with candied figs, a drizzle of olive oil, and a scattering of salt flakes.
The mood is ancient yet elegant, the cooking humble, yet profound. In its simplicity and restraint, Olympus finds its power as a dining experience that feels timeless, thoughtful, and quietly transcendent.
Olympic Meats is an unexpected gem perched on a hill beside the Dulwich Hill train station, and it has quickly become a hotspot for locals and food lovers alike. It has a laid-back spirit — that feels genuine, lived-in, and full of character.
Known for its Greek-style charcoal rotisserie meats, gyros, and a few off-menu surprises, it is real Greek food in a modern, relaxed setting — everything made from scratch, nothing overcomplicated.
At the helm is Tim Cassimatis, head chef and owner, whose impressive CV spans Kosta’s Takeaway, Barzaari, and time as a butcher at VICS Meats and Whole Beast Butchery. He named the restaurant after his grandmother, Olympia — his role model and inspiration. “Just like the Olympics,” he says, “I’ve been training and preparing for this my whole life.”
The menu heroes what he knows best: charcoaled meats. A standout — and the chef’s pick they simply can’t take off the specials board — is the Kontosouvli, featuring dry-aged Cowra lamb cooked simply over fire and seasoned with nothing but salt. It’s pure, honest perfection.
You also can’t go past the deeply spiced signature pork gyros, rich and smoky, or the triple-cooked chips, rendered golden in beef tallow and finished with the house Mediterranean seasoning, Nostimini. Rounds of sourdough pita, blistered in the wood-fire oven, serve as the perfect vessel to soak up every last drop of dips and sauces — because leaving any behind simply isn’t an option.
It’s walk-in only, BYO, and the perfect spot for lunch, a late-arvo bite, or something cheeky after dark. The service is as heartfelt as the food is flavourful — no wonder the place is always packed.
