Pubs

We’re Greeking Out About This Northside Pub

By Zo Zhou - 25 Aug 2015

The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub
The Public Cammeray Pub

There are some very good reasons Greek street food is experiencing a recent surge in popularity, and no, it’s not just because pan-fried cheese is usually involved. It’s the big bold flavours, slow cooked meats and warm Greek hospitality that has us loving this part of the world (and all their delicious food).

The Public in Cammeray nails all these factors just right, serving up some of the best pub food in Sydney. Despite being open for just a few months, the locals have embraced this modern pub like a Greek family hug, and it’s not hard to see why. Started in true Mediterranean style by James and Will Christopher (who have Greek Cypriot roots), and head chef James Featherstone, the menu is inspired by time spent in the Greek Islands, home style cooking, and the brothers’ Dad, who makes the special Papou’s potatoes.

The potatoes sit alongside one of The Public’s star dishes, the lamb kleftiko. This package of slow roasted lamb shoulder with roast zucchini and charred lemon comes to the table all wrapped up in baking paper. Opening it feels a bit like playing pass the parcel—except the prize is tasty, tasty lamb and everyone is a winner.

The space out back is particularly perfect for big groups sharing a spread at The Public, and we can imagine gathering there for a big birthday dinner or welcome drinks for a new addition to your work-family. Bond over the moreish duck souvlaki, but don’t bother wiping your hands clean just yet—the fried yogurt-marinated chicken will make a great precursor to the spiced pork belly (and if you can finish the whole thing, we’ll be very impressed).

If some of the menu is leaving your dining companions a little tongue-tied, not to worry. The Public dish up some excellent classic pub food too, from chicken parmies to double cheeseburgers and a good old rib eye steak. You can opt for your normal fries, but if you want to get your Greek on just a little, order the fetta and oregano fries for a but of a twist.

Like any Sydney pub worth its salt these days, The Public has a rotating selection of craft beers on tap to keep things interesting on the drinks front, and the cocktails are a fun addition to any shared feast. We’re partial to the pomegranate mojito, a pretty twist on a refreshing favourite that really hits the spot once you’ve cleared a rich, filling plate.

We love that The Public is upping the pub food scene in Sydney. Friday drinks and pub crawls just got a whole lot more delicious (not to mention dinners with Dad and Papou).

Editor's Note: This article is proudly sponsored by The Public and endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy.

Image credit: Jackie Lyn Powell, The Public

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