Loved the ambience as well as the food. The beef and lamb mains were simply superb. Chicken was alright - it was with okra that I don't prefer much. Had some cheese and a pastry dish for starters (forgot the names) which were splendid too.
Fancy Greek food. This place has some really great tasting food at a very nice location with great service. A great date spot, fancy dinner with friends or family with a classy ambient vibe.
Food prices are about 30 aud a dish and more for drinks. Specials are available and change very regularly.
I
Really good food but only giving it a 4 because the staff didn’t seem too friendly... they seemed a bit put off that we hadn’t ordered after 15mins of sitting down. We hadn’t ordered because a friend was running late. Also the restaurant was pretty empty then because it was before 6.
But anyway, I
Loved what they did with the interior, so bright and inviting with the white washed brick wall. Service was friendly and food came out prompt, although I have to say the portions are wayyyyy too huge, we ordered 2 starters and 2 mains between the two of us and we struggled to finish although the fla
✍🏻🇦🇺Sydney is not short of modern Greek cuisine, but we r happy to see 1821 come to the forefront. Overall, creativity n quality dishes meets an understanding of Greek flavours. My favourite would be the lobster pasta.
💰 •••AUD$50 pp•••
I was looking for food on a rainy Tuesday night and ended up here. I tried the following dishes:
Grilled octopus - served with some nice fresh ingredients, lightly dressed, slightly charred, very refreshing flavours, good starter
Lamb shoulder - tasted a bit heavy, felt like it's missing something.
A buzzing Greek restaurant right in the heart of CBD. The decor and the atmosphere is modern and inviting. Nice dishes but the price is on the high side. They should have weekday lunch specials.
The external architecture is stately, the internal fit-out is soaring and monumental. 1821 made a big splash when it opened in late 2016 with star modern Greek chef David Tsirekas (ex-Perama) at the helm. After Tsirekas was poached for some overseas launches last year, restaurateur Jim Kospetas (Uni
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