The owners of Jaaks in Sydney’s Kyle Bay have reopened their restaurant following a complete renovation, transforming it from fine dining to a relaxed Greek tapas bar.
With views overlooking Georges River, Owners and Siblings George Christodoulou and Diana Valsamis decided it was time to replace the white table cloths, opting for a casual, beachside vibe instead.
Christodoulou says it is the right time for the next iteration of Jaaks, which first opened eight years ago with a focus on high-end, Greek cuisine.
“People’s dining preferences have evolved,” says Christodoulou. “The new space is a little more free and with a continuously changing menu, is somewhere we hope people will come back to over and over again, whether they’re popping in for a mid-week meal or looking for a beautiful waterfront location for a long weekend lunch.
“This is as close as you can get to the Greek islands, without travelling for 24 hours.”
A new a la carte menu will rotate on a selection of small Greek dishes by new Exectuive Chef Arman Uz (ex-Efendy Group), who has returned to the venue he first worked at when he arrived in Sydney in 2017.
The menu has about 20 different mezedes, or Greek tapas, as well as mini-soublakia. Highlights inlcude akerda with green tomato and papara, sheftalies, and a traditional sausage dish from Cyprus. Traditionally made with pork, Uz has given the recipe a modern edge, using salmon belly instead.
The souvlakia is served in Japanese-style individual portions, with an extensive selection on offer, including popular meats like pork belly and wagyu, to lesser-known cuts like ox tongue and kingfish collar.
House-baked bread will be cooked daily and comes served with sea salt and oregano, or topped with tomato and garlic or halloumi and honey, with the flavours to change regularly.
Uz, who is originally from Turkey, says anything that can be skewered will be considered for the menu, including offal and vegetarian options like haloumi and cabbage, all of which are prepared over charcoal on a hibachi grill.
He says this is how families cooked during his childhood.
“They couldn’t afford expensive cuts so they had to make do with what they had, by utilising every last part of an animal or vegetable,” he says.
“It doesn’t always have to be wagyu or lobster to be high-quality, good food. We want to show that there are plenty of options available that can be celebrated and enjoyed.”
Cuts like offal may be new to some Sydneysiders, he says, but to mediterranean people, it’s everyday comfort food.
“We hope people are excited to try things that aren’t as commonplace here as dishes you’d usually see at an Australian-Greek restaurant.”
In addition to the 40-seat dining room, the mezedopolio has a lounge area that is being kept free for walk-ins which is ideal for enjoying Jaaks’ extensive Greek wine and cocktail list.
Located 30 minutes from the CBD, Jaaks is open from 6pm until late, Thursday to Saturday, as well as for lunch from Friday to Sunday.
Photography by Steven Woodburn.
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