Bondi Beach is about to get a little Greeker with the addition of a new diner and bar inspired by the islands of Greece.
The new restaurant will have all the staple Greek menu items, meze, fresh seafood cooked on the charcoal grill and home-made pita all made from Australian produce paired with their ace cocktails and wine.
‘Topikos Dining Room & Bar’ will open in mid-April in the space that was formerly occupied by the Bondi Beach Public Bar (BBPB) by restaurant powerhouse The Point Group, who used to operate BBPB and are also behind restaurants like The Dolphin Hotel in Surry Hills and Shell House in Sydney’s CBD.
The groups culinary director Joel Bickford, who oversees the menus at Shell House, will be working with the group’s executive chef Danny Corbett and newly appointed head chef Charles Woodward to create a menu inspired by the varying cuisines of the islands of Greece.
“We’re staying true to Greek cuisine, calling on traditional recipes, cooking techniques and flavours, combined with incredible Aussie produce,” said Bickford in a statement.
“We’re presenting our contemporary take on classic Greek dining. At the heart of the menu are the essentials, an olive oil program and house-made pita – a simple base to build out our menu from.”
