Why you go It’s new, it’s Greek, it’s big, it’s buzzy. It’s a light-filled, all-day drinking-and-dining experience, with an all-welcome attitude. Come for a glass and a plate, or stay for the whole nine yards. Olympus is the hottest Hellenic restaurant to have landed in Sydney since, well, chef-restaurateur Jonathan Barthelmess opened his last Greek restaurant, Apollo, in Potts Point over a decade ago.
Why you stay Olympus does lots of things and it does them well, from the excellent food and drink offerings to the open-plan design and friendly service. As you enter, you’ll see the kitchen hard at work stretching filo pastry by hand, frying cheese and grilling sardines. From the bar, you get a bird’s-eye view of the courtyard, centred around a gigantic, hot-pink bougainvillea planted right in the middle. On clear days, the glass roof opens to create a stunning open-air dining room. It’s even more thrilling when it storms and you’re safely inside eating olives and drinking a glass of chilled red.
