From the masterminds behind The Apollo and Cho Cho San comes Olympus, a vibrant village-style taverna that’s sure to wow.

Nestled in the Wunderlich Lane precinct at the crossroads of Redfern and Surry Hills, Olympus has just opened its doors and is set to be at the top of your hit list.

Jonathan Barthelmess and his band of culinary gods have gone full Greek epic on this one. The name Olympus doesn’t just nod to Mount Olympus—it positively shouts it, with a space that’s part ancient amphitheatre, part Mediterranean courtyard, shaded by a bougainvillea older than your parents. The heart of the space is anchored by a dramatic dome ceiling that nods to ancient amphitheatres. The vibe? Grand, but not intimidating.

Head Chef Ozge Kalvo (Baba’s Place, Ester) helms the kitchen, bringing her Turkish and Greek heritage to the fore with a menu that marries authenticity with a modern touch. Think wood-roasted quail, king prawn saganaki, and tender milk-fed lamb alongside mezedes bursting with pickled vegetables, seafood, and freshly made dips. For carb enthusiasts, a dedicated pita pie section adds an indulgent twist.

Olympus also delivers a standout drinks offering. Curated by Zoe Brunton and Sam Christie, the wine list showcases a medley of Mediterranean drops and Australian selections, highlighting up-and-coming Greek varieties and boutique producers. Meanwhile, mixologist Matt Whiley has stirred up cocktails with a theatrical edge: sip on an ouzo colada or a vodka-watermelon Karpouzi slushy.

Design-wise, Barthelmess and George Livissianis (his long-time collaborator) have nailed the balance between ancient and urban. The venue is softened by neutral colours and limestone textures, with details like handcrafted mirrors and ceramics carefully placed throughout.

Olympus is what Redfern—and frankly, Sydney—has been waiting for. It’s bold, beautiful, and unapologetically Greek. Go for the food, stay for the atmosphere, and leave wondering how soon you can return.