Topikos

Overview

Fast-expanding hospitality collective The Point Group has added a spacious Greek restaurant and bar to its far-reaching catalogue of Sydney venues that already includes the beloved Dolphin Hotel and the multi-storey venue Shell House.

"We're staying true to Greek cuisine, calling on traditional recipes, cooking techniques and flavours, combined with incredible Aussie produce to present our contemporary take on classic Greek dining," says The Point Group's Culinary Director Joel Bickford. "At the heart of the menu are the essentials; an olive oil program and house made pita, a simple base to build out our menu from."

The menu takes full advantage of the restaurant's seasonal produce and both the charcoal grill and woodfire ovens that you'll find in the kitchen. Begin your night with selections from the meze menu. The options are designed to encourage shared dining, with favourites like oysters with greek yoghurt ($4 each) , taramasalata ($14), baby burrata ($10) and kingfish crudo ($18) all here.

Other exciting additions you'll find across the menu include dry-aged pork souvlaki ($16), king prawn saganaki ($34), feta and sweet pepper filo pie ($18) and wood-fired beetroot with sumac and fargo ($18).

As with all of The Point Group's venues, the drinks list is a main feature and not an afterthought. "We want to create the very best quality wine and cocktail bar whilst embracing the bohemian spirit of Bondi," says restaurateur Brett Robinson. Accompanying an exciting wine list are memorable cocktails like a baklava old fashioned ($23) and Topiko's iced coffee ($23).

The expansive venue can seat over 200 people across the dining room, 100-seat bar and outdoor terrace. Open from midday to midnight, it offers a new spot in the bustling eastern suburbs suburb for a snack, a catch-up over a wine or a group feast.

Robinson calls it: "The perfect social meeting point, a pre/post-lunch or dinner drink and reliable place for friends to relax or celebrate no matter what time of day or night".