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FOOD & DRINK

1821 Is Sydney's New Epic, Opulent Greek Restaurant

The whole restaurant was designed and built in Greece, then shipped to Australia.
By Sarah Ward
November 20, 2016
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1821 Is Sydney's New Epic, Opulent Greek Restaurant

The whole restaurant was designed and built in Greece, then shipped to Australia.
By Sarah Ward
November 20, 2016
  shares

Stepping inside any Greek eatery should conjure up the sights, tastes and sensations of dining in the Mediterranean; however there's the usual Greece-inspired food and flourishes, and then there's 1821's epic, eye-poppingly opulent addition to the fold. That's what happens when you design and build the entire restaurant in the country in question, then ship it to Australia. No wonder it took longer than expected to come to fruition.

1821 opens more than a year after its initial planned launch in 2015, and reportedly cost more than $3 million, but it looks like it was worth the wait. Inside the Pitt Street spot you'll find three levels of architect-crafted eating and drinking luxury, as designed by hospitality specialist Dimitris Economou. That includes the main dining room, a private dining area upstairs, and a high-end vodka bar that's set to start serving beverages later this year.

When it comes to meals and drinks, the indulgence keeps on coming thanks to chef David Tsirekas. Think lobster pasta, Greek san choy bow, white chocolate feta cheesecake, and caramel baklava ice-cream, plus a Aphrodite Bellini with solitaire sparkling Greek wine, and the Ouzotini with ouzo 'mini', mint infused vodka, peach schnapps and lime.

And if you're wondering about the name, it commemorates the the first year of the Greek War of Independence, with 1821 specifically inspired by the Odessa bunker where a group of ambitious Greeks started the Greek Liberation Movement. Plus, in a restaurant that proudly champions the fact that it really is made in Greece, it also represents the venue's hopes to unite people fond of Greek culture.

Find 1821 at 122 Pitt Street, Sydney. Visit their website and Facebook page for more information.

Published on November 20, 2016 by Sarah Ward

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