Step into The Hellenic and you’ll think you’ve been swept away to a Greek tavern in the middle of the Mediterranean; white-washed walls, lots of blue and a beautiful outdoor setting all evoke memories of a European summer.
The staff is answering the phone with a Greek greeting, and once your order’s taken, you’ll hear a well-pronounced ευχαριστώ. Your own little piece of Greece in Sydney.
Owners Theodoros and Dimitrios Travlos first opened the doors to their flagship store in Brighton Le Sands in December 2014, which is now also the commercial kitchen where food experimentation and testing takes place for the pair’s second store in Hurstville’s Westfield. But The Hellenic is more than just a Greek eatery – it is an institution steeped in the Travlos family’s culinary history.
“We saw The Hellenic as an opportunity to further showcase my father’s culinary journey,” says Theodoros of Dimitrios, 58, who migrated to Australia after spending his youth working on a number of Greek ships.
“It was a very intimidating experience away from family and friends, but he persevered and applied his trade in the kitchens of these large ships.”
His journey is documented in a mural on the wall of The Hellenic in their Brighton store, referencing several ports he visited while tracing family he left behind, and those he met along the way, before arriving into Sydney knowing barely a word of English and with minimal savings.
“My father has often told me that even if he were to never have money, he would never starve,” and it is with these words of wisdom in mind that the father and son team opened Dancing Zorbas in Mosman, and more recently, The Hellenic.
“It’s about people around a table breaking pita, sharing tzatziki, and charging their glasses to a toast,” says Theodoros, “that’s the sentiment we wanted to capture and share with our customers.”
It’s a sentiment which is also reflected in the menu, jointly created by Theodoros and his father, who is also the executive chef, along with the input of a number of leading Greece-based chefs.
“Together we communicate regularly, share thoughts and ideas,” the owner explains.
“I travel to Greece often to do research, visit food expos, visit locations, sample different foods and visit different parts of the country for inspiration that I can introduce to my stores.”
But at the core, it is classic Hellenic cuisine, utilising traditional cooking methods and quality produce, with a fresh take on presentation that sets this place apart.
“If it were possible to create Hellenic food via an excel spreadsheet, this would be the closest,” the business owner adds with a laugh.
Among the dishes in demand include the Magas Pita, filled with freshly-made beef bifteki that is filled with kefalograviera cheese, and served in home-made pita bread with tzatziki, onion, tomato and yiayia’s chips. Or the traditional, and comically-named Mr Karagiozi Pita, which along with all the traditional fillings comes with mouth-watering slow-cooked lamb.
Bringing a piece of Greece to the diaspora, it is something you’d expect to encounter in the backstreets of Athens, in and around Plaka, or on a picturesque island. Hence the branding, which has been based on a love of all things Greek and an enduring optimism and spirit.
“When you think ‘Hellenic’, you think of bustling Athens, souvlaki shops, Greek kafe, the way of life, food, warm people, nightlife, beaches and islands and that beautiful climate – all good things,” and so far, so is the feedback.
“Many of our customers often tell us that The Hellenic is just like being in Greece – if not better – without leaving Australia,” says Theodoros, who judges the quality of a product by how much food is left on the plate at the end of the meal.
“Let’s just say on many occasions our plates have barely needed washing!” which he attributes to both their recipes, and the decision to invest in the finest Greek-made machinery.
Through their own success, they are also extending a hand of support to Greek businesses in a time of crisis, importing a number of Greek consumables,
including soft drinks, wine, beer and chocolate, with plans to introduce Greek beer on tap, Greek cocktails, and an extensive wine menu to complement the current selection. Oh and they’ve just increased their range of Greek desserts and are offering catering services due to popular demand (bonus!).
While Theodoros acknowledges that Greek food is very fashionable at the moment, he says we shouldn’t lose sight of what it’s all about.
“The reality is that Greek food is very simple. But there are some chefs in Australia that are supposedly aiming to make it somehow more appealing; I for one don’t believe Greek food needs this. Moussaka, slow-cooked lamb, fresh calamari – these are all traditional dishes, and all they require are good quality, unprocessed ingredients and fresh herbs,” which suits the emerging trends of the general populous.
Through his time in the food industry, he has noted diners slowly moving away from processed food, as better, healthier options such as The Hellenic become available to them.
And the future couldn’t look brighter, with plans to add to The Hellenic empire both in Sydney and across Australia. While there has been interest from potential franchisees, Theodoros is clear that that’s not what they’re about.
“The difference with our group is that we have no plans to commercialise our product. Regardless of which location you visit, the aim for us is to maintain the same authenticity among our shops and our unique traditional product.” That, and the coming together of family and friends, which will forever be at the core of their philosophy.
“We often see many of our customers visit us in two of our shops, some have been to all three, so we have developed many friendships,” says Theodoros.
“Food has always been a formality in my family and one of the best ways to bring people together is via food. Regardless of the occasion, food brings the best out in people.”
To find out more about The Hellenic, visit www.thehellenic.com.au