Aegli Is Ushering In A Radiant New Era Of Greek Dining In South Melbourne
There’s a hidden wonder behind a brick terrace façade in South Melbourne. Aegli (named for the ancient Greek word for radiance) marks a bold new chapter in Melbourne’s Hellenic dining scene.
Nestled in South Melbourne, this refined yet grounded restaurant brings the filoxenia (hospitality) of Greece to life with a modern Australian edge. Chef Ioannis Kasidokostas draws on his upbringing and culinary training in Greece to deliver a menu that’s equal parts nostalgic and forward-thinking.
The Lahanodolmades sees minced scallop and prawn wrapped in cabbage leaves and served in a lemon-spiked broth, decorated with mustard seeds and caviar. You’ll want to drink that stock when you’re done with the dolma—it’s just that good.
The Horta is also seriously special. A mix of silverbeet, amaranth and endive, it’s slow-cooked in its own juices with a touch of preserved tomato. It’s humble but revelatory, and only levelled up when paired with the recommended wine (Yes, chef).
Service here feels straight from the motherland; filoxenia literally translates to “love for the stranger.” This is exactly how everyone who walks into Aegli is treated—each table greeted personally by Ioannis, wine recommendations offered on arrival, along with stories behind the menu. You can expect old-school Greek warmth, polished to a luminous glow. Walking through the door, you immediately feel like a regular.
The wine and drinks list, curated by sommelier Christopher Hayes, is equally considered—an elegant collision of Greek wines, boutique Australian producers and inventive cocktails nodding to classic Greek spirits. We’re first poured a Monemvasia from the Peloponnese, an indigenous varietal with mineral depth and citrus lift: punchy but approachable.
The interiors follow the theme, executing the concept of radiance at every turn. Overhead lampshades give the space a soft glow, while drapery and organic tones complete the picture—opulent yet warm and welcoming.
Dessert continues the story. A decadent walnut cake with ouzo cream offers a sweet, heady finish—or, for something a little more indulgent, try Diples, a tower of pastry layered with Bougatsa custard cream (it’s best split with another). Paired with an ice-cold tsipouro (or a late-night espresso, if you must), the evening winds down perfectly before Ioannis sees you out the door himself.
Aegli is refined Greek dining with structure, warmth and soul. Come hungry, stay late and let the glow linger long after you’ve left.
Main Image Credit: Aegli | Supplied