Sunday, November 13, 2016

1821 Restaurant, Sydney

1821 is a significant year for Greece. It was a year of revolution and independence. 2016  is a great year for Sydney's culinary scene. Amazing restaurants like Mercado and Restaurant Hubert opened. Joining that line up is Jim Kospetas and David Tsirekas' (ex-Perama and Xanthi) newly opened 1821 Restaurant. A Greek restaurant that takes Greek food to another level.

David Tsirekas
The old Vault Hotel was redeveloped and transformed by designer Dimitris Economou into a stunning two-level venue that also has a sub level function room. Dimitris did a spectacular job of incorporating the heritage look of the building with his contemporary interior. The exposed brick wall design that forms the flag of Greece is a brilliant touch. The place has a mixture of comfortable communal seatings as well as seatings for 2 and 4. The food is as great as the venue. I expected nothing short of amazing from chef David Tsirekas.

Prawn manti
David's prawn manti ($28) is one of the best dishes I've had this year. Egg prawn dumplings with carrot pureé, feta, candied walnuts, burnt butter currant dressing and fried mint leaves. It was like a Greek version of a burnt butter sage ravioli. The plump prawns bursted with juice and flavour. Every component made this great but it was the caramelised taste of the burnt butter currant dressing that gave this dish the most vibrance.
Pork belly baklava
The pork belly baklava ($28) is back and it is as amazing as I remember it to be. Every layer was just pure awesomeness from fatty pork to the flaky filo pastry and tiles of pork crackling. The sweet-ish date and mastic sauce enhanced the pork's flavour the same way apple sauce does.
Moussaka Circa 1910

The moussaka circa 1910 ($37) is next level: potato gratin, braised lamb in orange and cinnamon, and béchamel sauce. The bechamel was so creamy and just made the potato gratin extra special. Using buttery braised lamb instead of minced meat is brilliant. The orange and cinnamon accentuated the lamb.
Yia Yia's hand cut chips
 We also had Yia Yia's hand cut chips ($14) with the moussaka. A great spud dish with feta, mountain oregano and egg.
Caramel baklava ice cream
For dessert we started with another one of David's signature Perama/Xanthi dishes, his caramel baklava ice cream ($16). A luscious dessert that consists of layered vanilla bean ice cream and caramel fudge then sprinkled with baklava nuts.
White chocolate feta cheesecake
Last but not least is their white chocolate feta cheesecake ($16). A beautiful eye candy and great tasting dessert that consists of a big scoop of white chocolate feta cheesecake with pound cake base, freeze dried cherry, halva crumble, sour cherry and lemon balm. This is a standout dish and probably the most innovative cheesecake type dessert that I have come across. The sweet white chocolate and slighty salty feta offsets each other into a balanced tasting cheesecake.

1821 Restaurant is contemporary Greek food at its best. PS: I need more of their prawn manti in my life.

1821 Restaurant
122 Pitt St,
Sydney NSW
(02) 8080 7070
Opening Hours
Monday to Saturday: 12pm – 12am

Sunday: 12pm – 10pm
1821 Restaurant Menu, Reviews, Photos, Location and Info - Zomato


  1. Loving seeing David's new digs. The decor looks great and his food looks as delicious as always. Can't wait to check it out in person.

  2. Yes!!! David is back. And so is that pork belly baklava!!!

  3. My god, the food looks fantastic! I'm a sucker for moussaka :)


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