Olympia, a Greek-inspired wine bar above Oakleigh Market, opened its doors last month, marking the completion of what co-owner Nick Flaounas refers to as “the trilogy”.

A former DJ, Flaounas is also behind neighborhood wine bars Gloria’s in Camberwell and Harvie in Armadale. His latest, which he co-owns with Steven Bourgazas of nearby Bohdega Cafe, is split across two spaces: an indoor wine bar on the first floor, and a rooftop bar in a space that was formerly part of the market car park. Both were fitted out by local interior designer Daniela Chiu, who drew inspiration from the Greek islands.

“Oakleigh is the Greek epicenter in Melbourne,” says Flaounas. “It felt right to create a Greek-inspired wine bar in a Greek precinct.”

Never miss a Melbourne moment. Make sure you're subscribed to our newsletter today.


Downstairs, ultra-white walls, reminiscent of whitewashed limestone, are complete with recessed shelving, rattan chairs, a terracotta-tiled bar and blue-and-white-tiled tabletops. A vinyl-only DJ booth hosts funk, soul and disco sets on weekends.

Venture up the fire exit to the rooftop bar, which is lined with olive trees and has retractable roof allowing for year-round use.

The share plate-focused menu nods to Flaounas’s Greek heritage. The hero dish is taramasalata served with Yarra Valley caviar and koulouri (which Flaounas describes as “round bready biscuits with sesame seeds”). Other standouts include the club sandwich with house-made herb chicken, and the golden saganaki croquettes developed alongside Santiago Seco-Pablos from La Croqueteria. There’s also a selection of cured meats, including Wagyu salami and olive mortadella, and cheeses.

To drink, choose from 14 wines by the glass or pick a bottle from the shelves, which are stacked with 140 drops, primarily Australian and Greek, selected by sommelier Norman Houghton. A list of classic and seasonal cocktails – including the Karpouzaki (gin, ouzo, watermelon juice and lemon) and the Mount Olympus (gin, St-Germain Elderflower Liqueur, Dom Benedictine and a honey-and-Greek-mountain-tea syrup that takes two weeks to make) – was designed by bartender Nik Tsourvakas.

Level 1, 12–18 Chester Street, Oakleigh (enter via Portman Street)
0455 594 060

Tues to Fri 3pm–late
Fri to Sun 1pm–late