Jason Loucas
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Acclaimed chef Peter Conistis is gearing up to launch his latest eatery in Sydney tomorrow.
Ammos is located at Novotel in Brighton-Le-Sands, with the dining room showcasing scenic views of the beach and the menu heroing produce from Australia and beyond – Greece, to be exact.
Conistis has based the menu on seafood, taking inspiration from the food his mother Eleni made as well as his own culinary repertoire, which he has been building for more than 30 years.
The 160-seat indoor-outdoor restaurant has been fitted out with a bespoke seafood station located next to the entryway along with a mezze station in the heart of the dining room.
The goal is to offer diners something different and hero Greek dishes they may have never tried before.
“It’s been a thrill to have rediscovered dishes almost forgotten throughout Greece over the years,” says Conistis.
The kitchen is headed up by executive chef James Roberts, who has moved over from Ploos and is a long-time peer of Conistis, with the pair working together for a number of years.
Launch plates include LP’s mortadella with dakos and Greek pickles; shellfish saganaki; fire-roasted whole lobster with a la Greque butter; and aged pork brizola with apple tzatziki.
Sommelier John Clancy has dedicated one-quarter of the wine list to varieties from Greece, selecting lesser-known bottles of Savatiano, Thrapsathiri, and Malagousia.
There will also be a roving ouzo trolley on the dining room floor for those wishing to partake in a shot of the iconic Greek spirit.
Ammos is the latest restaurant from Conistis, who exited Alpha earlier in the year after the restaurant was acquired by Public Hospitality, which has since lost the venue to Dedes Group.
Ammos opens 12 July and will serve lunch and dinner from Wednesday to Sunday.
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