From The Point Group—the team behind The Dolphin in Surry Hills and the ultra-stunning Shell House in the CBD—Topikós is a breezy beachside Greek diner in the heart of Bondi. The venue has replaced the former Bondi Beach Public Bar.
Translating to "local", Topikós is a modern, relaxed take on traditional Greek, complete with a roomy 100-seat bar, separate dining room, and outdoor terrace (perfect for that Bondi Beach location). To bring their vision to life, the team appointed Charles Woodward as head chef (ex Pilu, Bathers Pavilion, Cottage Point Inn) and Nick Ingall (Apollo, Greca) as a restaurant manager.
"We’re staying true to Greek cuisine, calling on traditional recipes, cooking techniques, and
flavours, combined with incredible Aussie produce..." explains The Point Group's Brett Robinson. "At the heart of the menu are the essentials; an olive oil program and house-made pita, a simple base to build out our menu from."
Expect an all-day dining menu designed for sharing, inspired by the many islands of Greece. Think saganaki split king prawns on the grill, and woodfired octopus with fried whitebait, feta, and filo pastry. And, of course, it’s not a true Greek experience without some classic mezze boards and gyros that will send you back to that Euro summer you had all those years ago (but better).
To drink, you'll find a neat, rotating list of progressive wines pieced together by the group's food and beverage manager and acclaimed sommelier Alex Kirkwood.
Meanwhile, Josh Reynolds (The Dolphin Hotel, Shell House, Scout) is on cocktails, creating some unforgettable Greek spins on our favourite classics—like an Aegean spritz, "The Sunshine Sour", and even a baklava Old Fashioned.
Image credit: Jason Loucas