Sydney’s 1821 has relaunched with a new chef roster after the restaurant announced a partnership with BlueFish Restaurant Group in Greece.
Owner of BlueFish George Economidis has been appointed executive chef of 1821 with Luiza Gomes taking on the role of head chef.
Economidis and Gomes have collaborated on a new seafood-focused menu with dishes including snapper fricassee with spinach, lettuce and egg-lemon sauce, king fish carpaccio with yuzukosho, lemon juice, ponzu, Greek olive oil, chili and cherry tomatoes along with sous vide lamb with crackling, potato puree and pistachio crumble.
Sommelier Marios Nikiforidis has tailored the wine list and Aaron Goodfellow has designed the cocktail menu. New additions include the Santorini Spritz with Aperol, Solarno, pink grapefruit juice, soda and sparkling wine and the Minotaur with gin, Aperol, lemon juice, lemongrass, syrup and basil.
The restaurant has also undergone a refresh, with interior designer Dimitris Economou returning to introduce a bar along the back wall to provide more seating for guests, modern furniture and a private chef’s table for 10 diners.