The suburban Sydney Greek restaurant that had an unbroken decade-long run of chefs hats up to its closure in 2011, is to be reborn. Perama will reopen in its original Petersham location in July.
Perama's signature baklava ice-cream will return to its spiritual home after the building's landlord approached chef David Tsirekas about reopening at the recently vacated site.
Expect a glossier version of the honest original. Plans include a smart cocktail bar. It'll also have a rebranding tweak in line with its updated menu. "We're calling it Perama 2.0, it'll still have all the Perama favourites on the menu, but new dishes as well."
The lamb and pork belly will be back, along with some fun stuff Tsirekas has been developing, including gemista rice – which is used to stuff peppers – he uses to create "Greek sushi". Toppings include tomato infused with nori.
Tsirekas quips he's been on a Homer-like Odyssey in the decade since he left Petersham, lured away to the city where – along with many high-profile restaurateur casualties – his Westfield Sydney restaurant (Xanthi) closed. He's consulted on restaurant openings in Chicago and Brisbane, but Petersham always felt like home.