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 eating warm bread and sipping ouzo 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.
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 started reminds me of a Middle Eastern dish called Kousa my mum makes with zucchini stuffed with rice and mince, cooked in a rich 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! Ruby wedges and ribbons of perfectly al dente beetroot, fresh mint and the skordalia - 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 called our name (LOUDLY). This dessert is served simply - somehow the yoghurt swirls like 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.
Read more stories on The Journal or my select articles here.
Plus, check out my Mediterranean recipes -
Greek Tzatziki Dip
Mediterranean Chicken Meatballs with Couscous
