Opa Greek Meze Bar
Unhurried is the correct way to eat Greek food according to Annette Fyfe. She is behind this Greek eatery in Rozelle with her husband, head chef David Fyfe.
Dinner at Opa might begin with warm pita and taramasalata (cod’s roe dip), or Opa’s take on hummus made with chickpeas blended with beetroot and walnut. The saganaki (fried cheese) is served sizzling with pistachio and sweet pomegranate seeds, which help cut through the salty, chewy cheese. Mussels are served in a rich tomato-based broth spiked with chilli and plenty of garlic.
The main event is the chicken kritharaki, a one-pot chicken dish cooked with a thick tomato salsa and orzo pasta.
Expect drinks featuring the aniseed-flavoured Greek spirit ouzo. And there are plenty Australian wines on the list as well as a couple of Greek bottles, most of them dry.
The space is designed like a modern tavern. The 50-seat venue has a diagonal-laid brick floor, copper and timber highlights, marble tables, and mirrors.