It may be a long way from the famed Plaka restaurant strip in Athens but this is no urban myth.
Two chef mates, passionate about their craft, have brought their tried and tested business pizzazz to a Greek-inspired brewpub in a retro, semi-industrial setting in the Sunshine Coast hinterland.
Adrian Chrisanthou and Craig Hall have made a name for themselves in Coast and Brisbane hospitality circles by uncovering business potential in great locations, then putting in an Herculian effort to breathe new life into tired old restaurants.
Eight years ago, after an 18-month hiatus, they revived the former Montego’s at Kawana Island’s stunning Double Bay and turned it into the modern Mediterranean Green Zebra Restaurant.
The success of that chic but comfortable neighbourhood venture, which they continue to operate, has led them to delve deeper into Adrian’s Greek heritage for fresh ideas.
In mid-December, they opened Tziki Bar in Mons Road, Forest Glen – a Greek-inspired restaurant concept that Adrian has long contemplated.
The extensive menu selection is built on a philosophy of “Greek classics with a modern twist”, in a nod to his Greek Cypriot-born father – from the lamb ribs (Tziki dry rub, sticky pineapple and pomegranate molasses glaze, $22) to the mixed souvlaki platter (combination of chicken, lamb, swordfish and haloumi served with Greek salad, grilled pita, tzatziki and baba ghanoush, $79) and the dessert Tziki baklava (layers of walnuts, almonds and filo pastry lathered with orange blossom syrup,$12).
“Whether it be feta cheese or haloumi … it’s all about keeping it simple but doing it right, using the best-quality ingredients and all our techniques in the kitchen,” Adrian said.
“It’s all traditional French culinary techniques blended with some modern flair.
“We’re both chefs and we’re both hands-on when we create a venue. So, the passion to do it right is first and foremost.
“And then obviously it’s important that we put our own little twist on the classics.
“Our yiros, all our mezze, the desserts, our stocks and sauces – everything is made from scratch.
“The only thing we buy in is our pita bread. We have given it a go, but we go through so much between both restaurants. We hunted around for the best-quality local (Brisbane) product and we’ve come up with the one that we’re using.”
First-time diners may be surprised to see “Greek pizza” on the menu, but Adrian said the meticulously crafted, traditional recipe is “going great guns” at Tziki Bar.
“And we’re doing it as well as you can: slow-ferment, 48-hour dough,” he said.
“Each pizza is hand-stretched and we keep the oxygen in the crust, which is old school. It’s the way it should be done: super light.
“There’s lot of work that goes into our pizzas.”
The brewpub side of the business stems from the custom-designed area that was once the Glass House Brewery restaurant space, complete with 150sqm beer garden.
The brewery still operates next door, resulting in a collaboration that has produced three Greek-style beers: a Tziki mid-strength, lager and pale ale.
“We’ve worked closely with the guys there to make sure we’ve got fresh, clean, approachable, Greek Island-like beer, which we’re pretty happy with,” Adrian said.
“That’s all part of the concept. It’s all about our own brand and building on that.
“Ultimately, we would love to do multiple venues but we’re pretty keen to perfect what we’re doing down here and expand the brand a bit.”
Craig said the reception from locals and visitors over the festive season had been “really good and really well received, which is wonderful”.
“It’s a real up-and-coming suburb,” he said.
“There’s plenty of new development going on – a real sense of community as well, with the IGA (supermarket) opening up, for the sort of venues that we like to run: community based.
“We’re doing it for the locals. That’s really important.”
Adrian said that as a suburban meeting place, Tziki Bar wanted to focus on the year-round support of local residents rather than rely on seasonal tourist custom.
“We’re big on driving the database and getting the locals on board,” he said.
“We do our locals nights at the Green Zebra and we just launched our locals nights at Tziki as well.
“We do our weekly newsletter with upcoming events and different specials every week to engage with the regulars.
“It’s a bit of ‘we’ll look after you if you look after us’. That always works well.”
- Tziki Bar is open Tuesdays to Saturdays, 11am until late, and Sundays from 11am 7pm, at 330 Mons Road, Forest Glen.
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