ΣΤΑ ΚΑΡΒΟΥΝΑ | Sta Karvouna
Wood fire and charcoal sit at the centre of the Olympus kitchen, drawing on traditional Greek cooking methods used for generations.
A taste of our Mother’s Day Banquet.
Whether it’s just you and Mum over lunch or a larger family celebration, a limited number of bookings remain for Sunday.
Choose between two curated banquet menus: the Taverna Menu ($88pp) and Premium Mother’s Day Feast ($118pp), featuring oysters, slow roasted lamb, and melopita honey cake worth making room for.
Final reservations now open for Sunday 10 May.
Bougatsa (pronounced boo-gah-tsa)
Crisp phyllo, sweet manouri.
Our take on a Greek classic - layered, golden, and gently sweet, served on a doily, just as yia yia would.
PEARSEPHONE
Elderflower and pear lifted with sparkling wine, grounded by housemade coriander vodka. Light, bright, and made for long afternoons that turn into evenings.
@olympusdining asserted itself onto Sydney’s dining landscape in 2024 in a way which can only be described as legendary.
@jonathanbarthelmess & his team’s approach to hospitality is genuine, thoughtful and considered. And it brings us an immense amount of pleasure to be pouring icy cold Felons beer here.
For a mythic dining experience, be sure to order the slowly cooked lamb shoulder. You’ll be dreaming about it for weeks.
“Gemista” (γεμιστά): stuffed in Greek.
Born from a tradition of cooking with what’s on hand, gemista has long been a staple of Greek homes; trays of vegetables filled with rice, herbs, and slow-baked for the table.
At Easter, it becomes part of something larger. A spread that celebrates generosity, seasonality, and time spent together.
Join us for our Greek Easter celebration, April 12th.
A little more time. A little more of everything.
Long weekends at Olympus are made for settling in beneath the bougainvillea, letting the afternoon drift into the evening.
