Atalanta Bar and Greek

At Atalanta Bar and Greek, Harun Gencerler (South Side Diner, Ahmet’s Turkish Restaurant) and Simon Bou celebrate the Greek goddess of the hunt. The bar and restaurant harnesses the flavours and passion of Greek food, but leaves the tacky clichés at the door (there’s no Zorba or plate smashing here).

A mixture of polished concrete, copper accents, greenery and subdued lighting mute the urban hustle of Portside Wharf outside. The central bar, with high tables and stools, provides ample space for a casual drink or larger groups.

Cocktails draw inspiration from the goddess, falling into categories of The Thrill or The Chase. Try the Argonaut’s Julep – bourbon, honey, mint, orange blossom, rosemary and bitters. Local beers and wines are also available, with a smaller selection of Greek labels.

Opposite the bar, a dining space wraps around the open kitchen, with simple wooden tables and a mirrored wall adding depth to the space. A 16-seat private dining room with a window into the kitchen is also available.

Chef Dean Brewer (ex-South Side Diner) celebrates Greek cuisine by mixing imported ingredients with quality local produce. This fusion was inspired by a trip Gencerler and Brewer shared to Greece. The menu moves from small plates of mezze, through to more substantial offerings of The Gathered, and The Hunted.

Saganaki, a classic Greek cheese paired with honey from the Sunshine Coast, is a moreish standout from the mezze; and the roasted pork belly is supple, with braised fennel and anchovies working to cut through the richness of the protein.