Epocha

Respected equally for her impressive knowledge of Greek and old world wines as for her legendary hospitality – Angie Giannakodakis (co-owner of Hellenic Republic) is one of a now-rare breed of old school professionals, whose warmth and authenticity is undeniable and instantly felt. Expat Brit, Guy Holder has a similarly impressive background in high-end dining, coming to Epocha after stints at The Press Club, Rockpool, Greg Malouf’s MoMo. The pair invokes the spirit of real-deal service – that elusive combination of charming informality, razor-sharp attention to detail and impeccable timing.

Under the direction of executive chef Brooke Payne and head chef Alex Drobysz the broadly European menu focuses on shared dishes with humble origins, with Greek and English influences, as well as a fair representation of classic French fare (think charcuterie and serious cheeses). Wines too, are a focus and the list is kept brief and Euro-centric with an eye on biodynamic and lesser-known boutique producers.

The double-storied terrace - originally built in 1884 – has been beautifully restored, and retains the typically high ceilings, tall windows and large proportions of the Victorian era. Downstairs, the dining room manages to feel at once grand, moody and comfortingly rustic. Upstairs, Hannah’s Bar welcomes casual drinks and languid conversation over games of backgammon.