The Shire’s dining scene is getting better and better.
Two of the biggest Sydney dining trends of the last year – Greek cuisine and new Shire openings – are coming together with Homer Rogue Taverna.
Set to open next month, the taverna promises to bring something new to Sydney’s Greek eats scene, teasing graffitied walls and an open-plan bar where diners can select their own wines.
Homer Rouge Taverna is the brainchild of local brothers Harry and Mario Kapoulas, who run the popular Ham cafe nearby. They were inspired by the lively, casual eateries that line the edgy streets of Athens.
“It seems like whenever anyone opens a Greek restaurant, it comes with that island-inspired white and blue and refined touches that are indicative of waterside dining in places like Mykonos,” Harry says.
“Athens isn’t like that. It’s a cool, gritty city and it’s the tavernas that make it that way. They’re accessible, affordable and raw – people can come as they are to eat, drink, talk and have fun, without any pretentiousness.”
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Named for the world’s first poet – not the Simpsons character – the 100-seat venue will offer a relaxed take on Greek dining. Chef James Watson (ex-The Italian Stallion and Peacock Trattoria) will head up the kitchen alongside the Kapoulas brothers.
A pizza oven will be cooking up traditional flatbreads; with the menu offering other classic dishes such as lamb shoulder giouvetsi (a hearty tomatoey braise with orzo pasta), and a comforting chickpea stew called koutouki that will convert even staunch carnivores, especially on cold nights. And, of course, there will be souvlaki – because it is a Greek restaurant, after all.
“Greek food is part of who we are. It’s what we’ve grown up with, what we still choose to eat and we want to share it with people,” Harry says.
“The inspiration for Homer is similar to how we felt before we opened Ham. There was a need for that kind of cafe in Cronulla, so we decided to create it and provide locals with something they hadn’t experienced before.
“This time we’re creating something we hope will appeal to both locals and Sydney diners. Just like some of our counterparts have done in recent times, with places like Fior and Pino’s, we want to raise the culinary bar in The Shire and put it on the map for food, not just our beaches.”
The predominately Greek wines will be stored in custom-built fridges, with diners able to handpick their own. Harry hopes Sydneysiders will try new-to-them Greek varietals. The entire restaurant space will be completely open-plan, including a bar along the back wall, removing the separation of front-of-house staff and diners.
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Harry and Mario have been waiting to open this kind of venue, and feel that the timing is perfect.
“Cronulla is a laid-back surf town, we want people to feel comfortable to wander up from the beach, without feeling like they have to go home to get changed, but knowing they’ll be getting restaurant-quality food and wine,” Harry says.
Homer Rogue Taverna
3/3 Surf Rd, Cronulla; homerroguetaverna.com.au or ho
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