The Sydney hospitality group behind Shell House and The Dolphin Hotel have confirmed a new venue is joining its fold.

Topikos Dining Room and Bar is slated to open its doors in Bondi on 14 April, with Culinary Director Joel Bickford and Group Executive Chef Danny Corbett heading up the Greek-inspired restaurant alongside some new recruits.

Former Pilu and Bathers’ Pavilion talent Charles Woodward has been appointed head chef, with Nick Ingall joining the team as restaurant manager after time at The Apollo and Greca.

Topikos’ culinary approach will see the back of house crew take inspiration from foundational Greek recipes.

“We’re staying true to Greek cuisine, calling on traditional cooking techniques and flavours combined with incredible Aussie produce,” says Bickford. “We’re presenting our contemporary take on classic Greek dining.”

The dining room’s menu is set to offer a long list of meze dishes alongside house-made pita, proteins and veg cooked over fire along with as selection of fresh seafood.

Bar Topikos has room for 100 guests and will have its own snack selection, with dishes including saganaki split king prawns and wood-fired octopus with fried whitebait, feta and sweet pepper filo pie.

Sommelier Alex Kirkwood will swap out wines on a regular basis, with Josh Reynolds designing a selection of cocktails inspired by the Mediterranean.

Topikos is located on the corner of Campbell Parade and Curlewis Street; the dining room will be open for all-day dining from midday to 10pm and dinner from 5pm Monday to Friday.

Bar Topikos will open from midday until midnight Monday to Sunday.