Chef Peter Conistis' latest project, Ploos, lands at The Rocks

Abrolhos octopus, carob glaze, taramasalata and pickled caper shoots at Ploos.
Abrolhos octopus, carob glaze, taramasalata and pickled caper shoots at Ploos. Photo: Jude Cohen

One of a posse of restaurants trying to get their doors open in the twilight of 2021, Ploos has some pretty enticing ingredients. Decorated veteran chef? Check. Historic building? Check. Harbourside address? Check.

Ploos is the latest project from Peter Conistis, the Greek-Australian chef behind Alpha, Omega and Cosmos. It's shaping as a Christmas leftover opening, with a spokeswoman for the restaurant confirming Ploos will serve its first customers by New Year's Eve.

A first look at Ploos shows an on-trend project. The Rocks has been getting its game on with rejuvenated historic spaces, Hickson House Distilling Co having opened earlier this month, and the group behind Restaurant Hubert and Alberto's Lounge set to transform Phillip's Foote next year into Le Foote.

The sandstone-walled Campbell's Stores at The Rocks.
The sandstone-walled Campbell's Stores at The Rocks. Photo: Jude Cohen

Ploos squeezes into the historic Campbell's Stores, the convict chic of sandstone walls juxtaposed with marble details and fabric installations. There's also an al fresco bar and dining area with deep white lounges.

The chef behind one of Sydney's great dishes, scallop and taramasalata moussaka, will focus on South Aegean cuisines at Ploos. We had a sneak peek at the opening menu, Conistis amping up a classic Greek island salad with sea urchin roe and pickled samphire.

The chef pairs zucchini fritters with eggplant hummus, blackened chickpeas and molasses, and has a "salty-sweet" halloumi tart on the menu with rock lobster and grilled leeks.

Fig loukoumades, rose crema and blackberry glyko at Ploos.
Fig loukoumades, rose crema and blackberry glyko at Ploos. Photo: Jude Cohen

Abrolhos octopus from WA is given a carob glaze and plated with taramasalata and pickled caper shoots. The tail end of the menu pairs fig loukoumades prettily with rose crema and blackberry glyko. .

A translation of the words "a voyage", Ploos sets sail in late December.

Open lunch and dinner Wed-Sun.

Bay 7, 7-27 Circular Quay W, The Rocks, ploos.com.au