Ikaria opened on Bondi Beach's Campbell Parade in 2021, founded by husband-and-wife team Joaquin Saez and Emily Abay after pandemic lockdowns closed off travel to Greece itself. Saez, who had previously worked at venues including Cho Cho San, Alberto's Lounge and Fratelli Paradiso, wanted to fill a gap for genuinely good Greek food in Bondi, bringing in chef Enrico Tomelleri, trained in Europe with experience at Fratelli Paradiso and 10 William Street. The restaurant takes its name from the Greek island of Ikaria, one of the world's five Blue Zones, known for the longevity of its residents and its community-focused way of life. That spirit shapes the menu, built around house-made meze and share plates designed for long, unhurried evenings rather than quick individual mains. Dishes include Ikarian-style taramasalata with warm pita, saganaki finished with chestnut honey, and grilled octopus paired with lukanika sausage. A drinks list leans into the Mediterranean aperitivo ritual, with spritzes and margaritas featuring in regular happy hour deals, and a bottomless option available for group bookings. The Campbell Parade position puts diners essentially at the beach's edge, with elevated seating giving ocean views over Bondi. Open Tuesday to Sunday from afternoon into late, Ikaria suits group dinners, long lunches after a coastal walk, and anyone after a taste of Greek island hospitality without leaving Sydney.
Visit WebsiteMenu Not Available!
