Olympus Dining - Redfern
Eat Here! Stories from my favourite tables around town…
Dining at Olympus is an evocative experience. If you close your eyes, you could imagine you’re dining on a Greek island instead of one of Sydney’s busiest suburbs.
Olympus Dining describes itself as a Greek taverna–a space where polished service meets modern crafts, where food, wine, sights and smells come together - all under the sprawling limbs of a breathtaking bougainvillea tree.
I loved my experience so I’ve put together a list of some of my favourite dishes to try when you visit this Redfern restaurant.
8 Dishes I loved -
Start with…
I never met a pickled vegetable I didn’t like, and this was definitely the case with the Toursi (pickled garden vegetables). While nibbling on the vegetables, we ordered the Taramosalata (white cod roe dip) with a side of village bread.
Slightly more substantial were the Kolokithia Gemista (rice stuffed zucchini) which came with a deeply satisfying tomato sauce, delicately balanced with thick yoghurt. This dish reminds me of a Middle Eastern dish called Kousa my mum made, which was zucchini, rice and mince cooked in a similar tomato sauce.
To round off the entrees we had to get the famous Kefalotyri Saganaki (kefalotyri cheese), a salty halloumi-esque cheese. The triangular slice is served in a skillet, with a sizzling blanket of honey, lemon and herbs.
Continue with…
Olympus Dining is known for their take on the Spanakopita - but their version is made with house-made pita dough, filled with wild weeds and stretched to a thin, crispy pie. While delicious, personally I preferred the Prasopita, a chunkier pie filled with meltingly soft leeks and potatoes and a golden, crispy pastry swirl.
When we order substantial entrees, I prefer a lighter main and fish is always a good option. We decided to get a half portion (400g) of the wood-fired Coral Trout. Soft fillets of coral trout with crispy, charred skin and zingy herb and yoghurt sauce to pair.
For a side salad, we loved the Pantzarosalata (beetroot salad with walnut skordalia). Even if you’re not a fan of beetroot, I recommend getting this side because it was just SO good! Chunks of perfectly al dente beetroot interspersed with thinner ribbons, fresh mint and the skordalia, which is a traditional Greek dip made with walnut, stale bread and lots of garlic. It was texturally perfect and we couldn’t stop reaching for the dressing.
Finish with…
I adore figs and to finish, the Frozen Yoghurt with fig leaf oil was calling out my name. This dessert is served simply, somehow the yoghurt swirls like it’s a meringue, topped with an oil that’s so vibrant, it’s almost neon. Candied chunks of figs are spooned on top with a hint of salt. Every bite was balanced in a way I never imagined frozen yoghurt could be - this dessert is a masterpiece.
