Owned by Jonathan Barthelmess and Sam Christie, this not-so-traditional taverna specialises in contemporary Greek fare designed for sharing. The sleek corner site in Potts Point has been stripped bare. Exposed concrete and distressed details come together with columns and archways like the inside of the Acropolis.

Look around and you’ll notice every table has ordered The Full Greek, a set menu of eight mezze dishes for $65 a head (and you should, too). The line-up includes a lemony taramasalata with blistered pita, village salad with slabs of feta and sweet pickled onions, and the main event, a marinated Greek lamb, dripping in its own juices. The hero, of course, is the saganaki, a fat slab of bubbling cheese pooled with warm honey and oregano, served in the skillet.

Get the symposium started with a shot of ouzo or Greek island-inspired cocktail. The Pearsephone pays tribute to the queen of the underworld with an offering of vodka, pear juice, elderflower and coriander, or dial up the party vibes with the Mykonos Beachclub spiked with Metaxa grape spirit. 

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