In a sun-drenched corner of the city, Ela Ela feels like stepping into a contemporary taverna in Athens. The light-filled space balances modern elegance with Greek rustic charm: whitewashed walls, olive trees in ceramic pots, and natural wood finishes create an inviting warmth. The atmosphere buzzes with life, especially during lunchtime, where corporate groups and friends alike share vibrant plates, laughter, and stories.
Under the helm of Chef Peter Consistis, Ela Ela reimagines Greek cuisine with a modern twist, offering dishes that evoke sun-soaked memories of the Mediterranean. The menu at Ela Ela is a testament to the chef’s creativity and respect for tradition. Each dish is a masterpiece, meticulously crafted with the finest local and imported ingredients.
The meal began with an adventurous cocktail: the Ela Pickle Margarita. A bold blend of mezcal and reposado tequila, balanced by sharp pickle juice and spiced with pickled Greek chilli, it delivered a smoky, tangy punch. The burnt lime garnish added depth, making it a complex, bracing start to the meal.
Dips and Cold Mezes: An Ode to Simplicity
House Lagana, a sesame-topped Greek flatbread was soft and warm, perfect for scooping up the rich, sea-kissed Tarama Butter. This simple combination was a nod to traditional Greek comfort food.
The Htipiti stood out with its creamy, salty whipped feta, roasted peppers, and walnuts. The interplay of textures and flavours, a smoky, nutty blend set the stage for the feast ahead.
Accompanying these were six plump and juicy East 33 Sydney Rock Oysters, dressed with a zesty lemon ouzo vinaigrette, tasted like the Mediterranean coastline in every bite: briny, fresh, and bright.
Wine pairing:
- ’22 Atlantis Assyrtiko Athiri Aidani (Santorini): Crisp and minerally, this white wine had notes of citrus, green apple, and subtle salinity, perfectly enhancing the oysters’ brininess and the creamy feta’s tang. The volcanic soil of Santorini lent the wine a unique, earthy depth.
Greek Classics Reimagined
The Loquats Yemista was a playful take on traditional stuffed vegetables. Sweet-tart loquats were filled with minced lamb, pine nuts, and currants. The lamb’s earthiness paired beautifully with the fruit’s delicate sweetness.
The Wood-Grilled Halloumi was a revelation. Lightly charred, its salty-squeaky bite was elevated by candied olives and a burst of fresh lemon. A combination that was both simple and sublime.
The Beef Cheek Stifado stole the show, a slow-cooked marvel with tender, melt-in-your-mouth meat paired with caramelized onions, evoking memories of slow-cooked family meals.
Wine pairing:
- ’20 Mati Agiorgitiko Cabernet Sauvignon (Peloponnese): Deep and robust, this red wine offered rich notes of black cherry, plum, and a hint of spice. Its velvety tannins and balanced acidity complemented the beef’s deep, caramelized flavours perfectly.
A Sweet Farewell
The Ekmek Kataifi was an aromatic dessert. Layers of crispy kataifi pastry, rosewater-soaked strawberries, and pistachios created a textural delight – sweet, fragrant, and nutty.
To cap the meal, a glass of Masitiha liqueur delivered herbal notes of pine and anise. Smooth and refreshing, it was a digestif that evoked the Greek countryside.
Ela Ela isn’t just a meal; it’s a modern Greek journey. The atmosphere buzzes with energy, the service is warm and knowledgeable, and each dish is crafted to evoke the essence of Greece. Perfect for a corporate lunch, a relaxed gathering with friends, or dinner to impress. Ela Ela offers an unforgettable taste of contemporary Greek hospitality, right in the heart of the city.
Ela Ela
81 Sussex St, Sydney NSW 2000
T: +61 2 9556 3131 | E: eat@elalea.com.au | Book Online
