Jonathan Barthelmess’ latest venture has opened within Brisbane’s heritage Howard Smith Wharves precinct.

Much like The Apollo, its sister restaurant in Sydney, Greca offers a communal eating experience with a contemporary take on traditional Greek tavernas.

Greca’s menu, however, has been designed to suit the warmer climate, celebrating the abundance of local produce by plating up bowls of mussels and pipis, whole spiced prawns by the gram, platters of organic braised vegetables, house-made dolmades and aromatic lamb skewers.

Classics from The Apollo will also make an appearance, including the wild weed pie, taramasalata, baked lamb shoulder and the saganaki cheese, but with an evolved plating style and lighter flavours.

Barthelmess has created an interactive dining experience: the restaurant features seafood display and waiters roaming the floor with baskets of fresh fish. Guests are able to choose from a range of premium produce and then select how they’d like it cooked.

“We’ve spent a lot of time finessing the menu for Greca to bring the best
of the Mediterranean to the north,” says Barthelmess. “With a strong focus
on local producers and fresh seafood, we’re looking forward to bringing
the Greca flavour and personality to the Howard Smith Wharves precinct.”

The indoor-outdoor trattoria, designed in collaboration with interior architect George Livissianis, is complete with an open kitchen and fire pit. The spartan interior showcases core timber components complemented by Mediterranean whites, polished concrete floors and simple furnishings.

Greca is open seven days a week from 12pm till late.

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