1821 Restaurant was scheduled to open in 2015 at the former Vault Hotel in Martin Place. There’s good reasons as to why the restaurant only opened in September 2016 however – the interior was flown in from Greece and council approvals added delays.
The long awaited project is backed by restaurateur Jim Kospetas, whilst David Tsirekas (ex-Perama, Xanthi) heads up the kitchen. So now that it’s here, what does 1821 offer? Think of it as a modern take on traditional Greek/Mediterranean cuisine.
PAPOUS SPICED OLIVES 14
To say no to this starter would be a huge mistake.
Not your regular bowl of marinated olives, 1821 has really ramped it up with a dish of warm olives tossed in leek, orange peel and green chilli, then laid on a bed of creamy whipped chilli feta. Adorned with chunks of toasted bread, this is one hell of a dish.
This is such a great dish, even if you aren’t one for seafood. The creamy dip has a smooth flavourful finish that is in no way fishy, even if it is made with swordfish roe. The salty moreish flavour does plenty to get your tastebuds going.
GREEK SAN CHOY BOW 8 ea
A totally Greek spin on a Chinese favourite. This beautiful plate is a mixture of mashed roasted tomato filled with herb & vegetable rice served in iceberg cups with yoghurt lemon dressing. I liked this because it’s fun. The concept of a complete overhaul from one cuisine to another really brings a modern touch to this place.
BBQ OCTOPUS 27
Tender with a delicious caramelised charr, the octopus was perfectly cooked and sitting on a bed of that insane swordfish tarama. To cut the richness, a scattering of pickled cucumber & cauliflower added a nice tangy bite and contrasting crunch.
BBQ LAMB SHOULDER 39
Now I’ve had some good Greek Lamb all over Sydney, but this has to be my favourite so far. The meat falls apart at the touch and is full of such classic flavours you’d think you were in Yiayia’s kitchen. The herbed yoghurt really does well to balance the rich meat, as does a good squeeze of lemon.
CHICKEN AVGOLEMONO 34
Another fantastic spin on a classic Greek dish. Avgolemono is usually a soup of chicken rice, egg and lemon. This masterpiece takes all those aspects and turns it into a truly scrumptious dish. The tender chicken is stuffed with a chestnut, raisin & barley filling and plated atop roasted artichokes and a creamy egg lemon sauce. Each mouthful is better than the last. Suffice to say this didn’t last long on our table.
Top it all off with an ultra creative cocktail from their drinks menu – or perhaps one of their mouth watering deserts. The choice is all yours!
The wait has definitely not been for nothing, with the creative juices flowing effortlessly in this new restaurant. Visit and admire the Greek interior design and more importantly, sample the delicious-tasting menu.
122 Pitt Street,
Sydney, NSW 2000
2 Hungry Guys dined as a guest