For those looking to find a little piece of Greece in Sydney, look no further than 1821. Not only does the name pay homage to the year the Greeks began the war of independence to free themselves from the Ottoman Empire, but its spectacular fit-out contains interiors that were shipped over from the motherland giving visitors a truly authentic Greek experience.
After its recent redevelopment, the venue now includes a large bar against the giant chiselled brick Greek flag, opening the dining space to allow for even more guests. It has also been fitted with new neutral coloured tiled tables, iconic towering Greek columns and a private chef’s table that caters for ten people.
Adding to the venue’s revitalisation is new Executive Chef George Economidis (Bluefish Restaurants) and trailblazing Michelin Star trained Head Chef Luiza Gomes. BlueFish is at the forefront of current dining trends in Greece, boasting a modern Greek menu heavy with international influence, much of which has been brought over to 1821.
The new menu is heavily focused on fish and seafood with options including Snapper Fricassee with spinach, lettuce and egg-lemon sauce, the King Fish carpaccio with yuzu kosho, lemon juice, ponzu, Greek olive oil, chilli, cherry tomatoes and Sous Vide Lamb with crackling, potato puree and pistachio crumble.
On our visit, we tried the Grouper (a crispy-skinned fillet served with celeriac puree, baked potatoes, ponzu and olive oil) and the Blue Eye Cod (yet another crispy-skinned fillet served with carrot cardamom puree, avocado cream and baked vegetables). These are moist and tender on the inside which contrasts perfectly with the crunch on the outside. Delicious and highly satisfying!
You also cannot go past the Grilled Octopus to accompany your main (or as a starter). Served with fava puree which forms the base of the dish along with confit onions, cherry tomatoes and ponsu olive oil emulsion, this is a classic Greek recipe which will have you licking the plate clean and wishing for more.
The Greek flavours of the food are complemented by a heavily Greek focused wine list while must-try cocktails include the ‘Achilles Heel’ (Melon infused Absolut Vodka, Bianco Vermouth, St. Germain, pineapple consommé, lemon juice, sesame oil and lemongrass syrup), the ‘Minotaur’ (Beefeater Gin, Aperol, lemon juice, lemongrass, syrup, basil) and the ‘Santorini Spritz’ (Aperol, Solarno, pink grapefruit juice, soda, sparkling wine). Our top pick is The Espresso Martini (Metaxa 5 Star Brandy, Kahlua, Licor 43, espresso coffee, agave syrup) – ridiculously frothy, luscious and more than a tad addictive.
To experience a bit of Greece in Sydney, head over to 1821. From its beautiful décor to its delicious food and drinks, all of the ingredients are there for the perfect night.
122 Pitt St, Sydney
Monday to Saturday: Lunch 12 – 3pm, Dinner 5:30pm – 9:45pm
Sunday: Lunch 12 – 3pm, Dinner 5:30pm – 8:45pm
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