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Sydney restaurant and event venue 1821 has just unveiled its brand new look and menu, and the A LIST Guide team were lucky enough to test it out.

Marking a new era for the Greek restaurant, 1821 relaunch in February 2019 with a change in culinary direction under new executive chef George Economidis.

Economidis, who owns BlueFish Restaurant Group, operates three award-winning restaurants in Greece each boasting a modern menu with international influence.

“My cooking is inspired by my passion to create, my love for raw ingredients and the blue Greek ocean,” he said.

“It is not the recipes that make Greek cuisine special but the soul of the Greek culture that make it unique.”

The interiors have been refreshed and a new private dining space added

Under Economidis’ direction the menu at 1821 now focuses heavily on fish and seafood and takes inspiration from a variety of cuisines.

New hero dishes include snapper fricassee with spinach, lettuce and egg-lemon sauce, kingfish carpaccio with yuzu kosho, lemon juice, ponzu, Greek olive oil, chilli, cherry tomatoes, and sous vide lamb with crackling, potato puree and pistachio crumble.

The dessert menu is also a stand-out, our favourites were the Galaktoboureko, a Greek dessert of custard-filled pastry with vanilla ice cream, and the Callebaut chocolate cremeux with passionfruit and coco crumble.

Kingfish carpaccio on the menu at 1821

The restaurant’s interior has also been refreshed, with the venue’s original Athenian designer, Dimitris Economou, having returned to give the venue an updated look.

A large bar has now been built against the chiseled brick Greek flag, opening the dining space to allow for even more guests.

A private chef’s table has also been added, suitable for dinners of up to 10 people.

Event planners can utilise the entire restaurant, mezzanine level or bunker bar Odessa for corporate events.

Get in touch with the team at 1821 here.

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