West End’s Nostimo Restaurant & Bar gives Greek cuisine a modern overhaul
Following on from the Greek Club’s substantial renovations, the West End community hub got to work on its signature restaurant. Nostimo Restaurant & Bar is set to open this weekend, leading the charge for Greek cuisine’s resurgence in Brisbane. With a modern interior and a menu of contemporary takes on regional classics masterminded by one of Australia’s best Greek chefs, Nostimo is an eatery that looks to build upon the Greek concept of philotimo – a spirit focused on community and giving.
In early May, West End institution The Greek Club showcased the fruits of a substantial $3-million renovation, bringing the historic landmark into a new era. One of the most exciting products of the refurbishment is The Greek Club’s new signature restaurant, which opens its doors for the first time on Saturday June 23. Nostimo Restaurant & Bar is a sophisticated eatery that looks to give Greek cuisine sprucing of its own, with added levels of refinement breaking the taverna mould commonly associated with Greek eats. The crisp venue boasts a flowing interior that seats 75 diners and a breezy outdoor terrace that caters to a further 85 patrons. Nostimo’s design is a modern take of a signature Greek dining experience, featuring an understated but familiar palette of white rendered walls, thatched ceilings, touches of terrazzo and 15,000 worry beads. The restaurant’s Chef in residence David Tsirekas (who is splitting time between his famed Sydney restaurant 1821 and Nostimo) has been given the keys to the kingdom, tasked with putting together a menu that respected the cuisine’s traditional and regional base, but imbued it with modern influences that reflect Greek’s new culinary frontier.
David has crafted a menu that is faithful to the restaurant’s namesake – delicious, delightful and superb. Though not as progressive as the fare at 1821, David has taken things up a notch at Nostimo, showcasing the depth of Greek cuisine. To do this, David is breaking the rules and challenging tastebuds by subverting established tastes and smells with a sprinkle of influence from other cultures. The menu is balanced so as to equally favour meat, seafood or vegetables, with banquet and sharable a la carte options available. Attention-grabbing dishes include the saganaki with kefalograveria served with caramelised figs and crushed almonds, lentil and sweet potato moussaka, horta with Chinese broccoli and lemon dill, and the slow-cooked beef cheek stifado served with baby onions, tomato and celeriac puree. Although splitting time between restaurants, David will be monitoring the menu across monthly visits, building upon it seasonally and introducing dishes influenced by history and storytelling.
Nostimo Restaurant & Bar’s drinks selection has been carefully considered to reflect and complement the fare. Bar manager Kostas Manekas has curated a selection of wines that cover regions and varietals across 60 labels, including 35 drops of Greek origin and an additional 25 wines from Australia and further abroad. The cocktails incorporate Greek spirits including ouzo, mastiha and Metaxa, imbued with florals and fruits to create unique spins on classics. Pomegranate mojitos and Metaxa brandy espresso martinis are a specialty. Rounding out the selection is eight beers on tap, supplemented by 24 bottled varieties – including several Greek beers.
Nostimo Restaurant & Bar opens to the public on Saturday June 23. Check out the Stumble Guide for more information.
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