Ploós Restaurant: a must-try food odyssey
On a visit to Ploós Restaurant, spitting distance from the Opera House, Murphy’s Law dictates it has to be raining. Not torrentially. Just enough so that your view of the famous bone-white sails is blurred. On any other day, this would be a shame. But at Ploós, which translates to ‘voyage’ in Chef Peter Conistis’ mother tongue, we’re about to be taken on a gastronomic trip around the Aegean. Weather and views are quickly forgotten – this is one ride that we’re all on board.
The food
All good voyages need a beginning and ours starts with the kaitafi tart. A rosette of thinly sliced pastourma nestled on angel-thin strands of crunchy, house-made kaitifi pastry and filled with creamy, whipped feta. It’s like a party in your mouth – and one you won’t want to end. Thank goodness these tarts come in three.
Follow it with the Abrolhos octopus, charred and tender, and served with a mountain of taramosalata that would make your yiayia proud. Wondering about that elusive flavour? Carob makes an unusual pairing but in Chef Conistis’ hands, this milder cousin to chocolate makes that WA octopus just hum. Grab a side of the house-made sourdough pita to dunk into the tara and savour each salty, tangy bite. Wash the lot down with a glass of Papagiannakos Assyrtiko. Light-bodied and crisp, it’s just the tipple for an afternoon or evening of dining – but wait, you’re just getting started.
For mains don’t go past the spanakopita manti. Pillowy spinach-filled dumplings served with burnt butter and dill yoghurt taste familiar yet unexpected – like an old friend with a new haircut. Hailed as a pioneer of Sydney’s ‘modern Greek’ cuisine, this dish has Conistis’ trademark style – traditional flavours meets contemporary zoosh – written all over it.
Meat-lovers can get their fix with the wagyu rump souvlaki – a skewer of juicy wagyu, charred to caramelised perfection, and tender with each bite. Grab the Aegean greens, wilted and tangy, they’re the perfect foil to that sweet-salty wagyu.
Feel like something sweet? Don’t leave without ordering the Cretan nut tart. Served on a nut-brown plate, you first notice the quenelle of glistening liquorice ice-cream sitting atop a medley of pine nuts, almonds and fig. There’s a ring of crispy filo to hold it all together circled by a puddle of lemon curd spiked with ouzo. Snap. Describing it feels epic – but eating it pure joy.
The service
Warm and attentive. We’re drenched by a sudden downpour when we arrive and our host promptly shifts an outdoor heater and brings blankets to keep us warm.
The atmosphere
Nestled in the historic Campbell Stores in the Rocks, Ploós is a sexy Jekyll and Hyde of a venue. The interior is moody, modern luxe: sandstone walls, leather banquettes, marble finishes and gold trim – think cocktails and canoodling with your significant other. Whilst the exterior is harbour-side dining at its best: a high-ceilinged pavilion drenched with light and views, long-wooden tables for groups to cluster around, and comfy cushioned club chairs for people spotting – or lingering over dessert. We’ve nabbed a spot – after all, this is one gastronomic journey we never want to end.
The verdict
With its high-watt harbour views, sexy interior and group dining options, Ploós is great for date-nights, special occasions and large gatherings. On the exxier side, it’s just the place for treating that special friend or significant other.
Ploós, Bay 7, 7-27, Circular Quay West, The Rocks NSW 2000 / (02) 8231 4890
Opening hours
Mon – Wed | Dinner from 6pm
Thu – Fri | Lunch from 12pm, Dinner from 6pm
Sat | Lunch from 12pm, Dinner from 5:30pm
Sun | Lunch from 12pm
The Inner West Mums dined courtesy of Ploós.
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