A Greek taverna has opened in Sydney’s south, Homer Rogue Taverna – brought by hospitality brothers Harry and Mario Kapoulas. The new 100-seat eatery and bar is bringing Athenian flavours to the forefront, with offerings like – charcoal-roasted meats, heritage recipes, and a stripped-back Athenian energy.
Located next to their Ham café, the venue throws out the white-tablecloth approach and has channelled mid-century Athens with terrazzo floors, graffitied walls, frosted chicken wire glass and a popcorn ceiling, set with a rocaro granite chef’s table overlooking an open stainless-steel kitchen.
“We wanted it to look like it’s always been here – but with a modern edge,” says Harry Kapoulas. “This isn’t a place where you have to dress up. It’s about good food, good drinks, and good people. That’s it.”
The bar serves curated cocktails with a Mediterranean twist – like the martini mouthful, Athenian Punch with strawberry and rum, and a champagne-foam topped See Through Pornstar Martini. All prepared on an open-plan bar, giving patrons a front row seat to the action as drinks are poured.
A three-metre wine fridge lets guests pick their own bottle’s, with a focus on Greek and local producers – including rare savatiano from ancient vines. Wines are also offered in 500ml carafes and by the glass. And to top it off, Young Henrys have brewed a custom Epic Lager just for the venue.
“Greeks have been making wine for thousands of years and have a plethora of varietals that people here may never have heard of, we’re hoping to change that,” said Harry Kapoulas.
There’s no starters or mains. Chef James Watson and head chef Kirri Mouat have built a menu of small plates – bread, dips, rotisserie, stews, sides and desserts that hit the table when they’re ready.
Think spanakopita and flatbreads topped with saganaki or prawns. There’s koulouri paired with house-made dips like tirokafteri and fava, gyros done Homer-style, and grilled octopus from the brothers’ grandparents’ recipe.
Homer Rogue Taverna is open Tuesday–Thursday from 5pm, and Friday–Sunday from 11.30am until late.