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THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA

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A fresh waterfront opening from a seasoned Sydney group, Jake Kellie heads to the Barossa and Anyday's new Brissie hotspot.

SYDNEY

Grecian-inspired seaside dining has docked at Woolloomooloo Finger Wharf, with Akti taking over the prime position Manta once held. The family behind the Sydney Restaurant Group (Ormeggio at The Spit, The Nielsen and The Fenwick) are tapping into their Hellenic heritage at this harbourside hotspot, where chef Ntinos Fotinakis - who hails from Athens - has overseen the menu, while head chef Robert Judd (Hellenika and SK Steak & Oyster) will man the pass. Old-school Greek dishes getting a seafoody Sydney spin include giouvarlakia – traditionally a meatball soup – remixed as a zesty raw fish dish; taramasalata jazzed up with smoked yuzu; and eggplant moussaka reimagined as a bite-sized croquette. Tableside service will make long lunches and dinners a wintry hit, especially when it comes to the slow-roasted lamb shoulder presented with burnt rosemary that's still smoking, while galaktoboureko (a custard and fillo pastry dessert) is transformed into an "Athenian mess" dished out at the table. Greek wines are celebrated alongside an extensive globetrotting list. Cocktails-wise, keep an eye out for ingredients central to Greek cuisine, infused into spirits and washes, from extra-virgin olive oil to Greek yoghurt, alongside cucumber, dill and mint. The Meet Me At Akti cocktail with Aperol, limoncello, Clarified guava and pistachio is sure to be a cheers-worthy summer hit. And with a colour palette that recreates the pastel hues of the sky just before sunset, the interiors are just as swish as the food.