When?Lunch, Mon-Sat 11:30am – 3pm & Sun 11:30am – 4pm; Dinner, Mon-Fri 5pm – 9pm & Sat 5pm – 10pm.
It was an absolute delight to attend a Flavour Evening at the newly-opened Nostimo Restaurant at The Greek Club and to experience the impeccable service and wonderful food for which the establishment is known.
The Greek Club, looking towards the Brisbane city and river from its location above Musgrave Park, has been an iconic cultural and event space since 1975, renowned for its outstanding hospitality and service, located in the heart of Brisbane’s Greek community. After a $3 million refurbishment, Brisbane’s iconic Greek Club reopened its doors in May and, as of Thursday, their signature restaurant, Nostimo Restaurant & Bar, is open and ready to welcome you with the famous Hellenic hospitality (and amazing food).
The 180-seat restaurant space is beautiful, very light and open even after the sun has set, with rendered white walls, archways, thatched ceilings, terrazzo finishes, and over 15,000 cascading kombolói (Greek worry beads) suspended from the ceiling.
Nostimo’s Chef in Residence is the acclaimed Greek Chef David Tsirekas, renowned as Executive Chef of Sydney’s 1821. Now, David brings contemporary Greek cuisine to the heart of West End, working with local farmers and suppliers to celebrate traditional Greek flavours with fresh, local ingredients and sophisticated execution.
One of Nostimo’s signature dishes under Tsirekas’ culinary baton is the Swordfish Kalamaki (pictured below). Brisbane will be sharing this exceptional chef with Sydney and also Chicago, after he was approached to oversee the launch of two modern Greek restaurants by Louis Alexakis. David will be in residence at Nostimo each month, and was wonderfully personable and accommodating – it was a privilege to hear him speak about his food, flavours, and philosophy. As someone who sometimes finds it difficult to eat out, being a vegetarian and allergic to nuts, I was beyond impressed and appreciative – food allergies and preferences were catered for with incredible care. None of the classic vegetarian “chips and salad” here!
|Restaurant Manager Kostas explains one of the wines we enjoyed with our meal|
Restaurant Manager Kostas is a wonderful host, and he really knows his stuff – he told us the origins and history of the dishes and wines, and answered many questions for us about the food and the elevation of flavours that we experienced as the meal progressed. We were encouraged to take our time, enjoy the food and the sharing of the experience. A really beautiful evening. See below for some of the incredible meals that we experienced!
|Clockwise from top left: Greek Slaw, Dips & Pita; Saganaki with Carmelised Figs and Bread with olive butter and tapanade; Dolmade (stuffed vine leaves); Horopita (wild greens in pastry).|
|Clockwise from top left: Nostimo signature dish Swordfish Kalamaki; Lamb Souvla; Yemista (stuffed vegetables); Soutzoukakia of Smyrni (Greek meatballs).|
|Clockwise from top left: Chips Vromiko (served with Horta, steamed greens); quince with fresh fruit and edible flowers; Chef’s surprise desserts.|