Ela Ela
Chef Peter Consistis' latest venture reimagines Greek cuisine with a modern twist at the former pub turned five-venue hospitality hub, The Bristol.
Overview
In Greek, 'Ela ela' means 'come here', which is exactly what chef Peter Consistis (ex-Alpha) hopes Sydneysiders will do to sample his new menu of reimagined Mediterranean fare.
Ela Ela is the sixth and final venue to open at the new dining and nightlife hotspot The Bristol. Once a historic Sydney pub, The Bristol Arms Hotel was permanently closed during the pandemic. Following a multimillion-dollar refurbishment, the building has been reborn as a multilevel hospitality haven, complete with a rooftop bar, an art deco cocktail lounge, a pumping nightclub, a sports bar and a casual public bar on the ground floor – an homage to building's pub heritage. The arrival of Ela Ela, the site's main dining space, completes The Bristol's comprehensive offering, delivering a complete night out from pre-dinner drinks to late-night revels.
The restaurant's 80-seat dining space takes its design cues from a traditional Greek mezedopolio, but with a modern sheen. Green and orange jewel tones complement the rustic design of the furnishings, giving the revamped restaurant a warm and inviting atmosphere.
Consistis has created a menu that champions the classic flavours of Greek cuisine, infused with his signature contemporary flare and notes from Greece's Mediterranean neighbours. Ela Ela's kitchen is centred around its woodfired grill, where charred octopus with gigantes beans and fire-roasted king prawns are imbued with a rich smokiness. For a more refined interpretation of classic Greek cuisine, Consistis presents a goat moussaka with globe artichoke and goat feta bechamel.
Diners can wash their meal down with their choice of an extensive selection of beers and wines, carefully picked to pair perfectly with Ela Ela's pyro-powered menu. And as for cocktails, there are a selection of Greek-inspired mingles — in sizes 'mini' and 'not mini' — including a dirty Greek martini, featuring a tea made from tomatoes, cucumbers, green olives and feta brine, olive-infused vodka, vermouth and finished with a Greek salad skewer.
Peter Consistis
Images: Paul Papadopulos
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