- Greek and Cypriot food are all the rage in Sydney at the moment.
- Jaaks in Kyle Bay, just 35 minutes from the CBD, has just opened as a Cypriot restaurant with a twist.
- Is it worth it? Yes, it is – and Kyle Bay proves a pleasant surprise.
If you’ve ever dreamed of dining by the Aegean without boarding a 24-hour flight, Jaaks at Kyle Bay might be your passport to paradise.
On the shores of the Georges River, Jaaks combines the charm of a Greek island eatery with the polish of a modern waterfront restaurant. It’s the kind of place where you can lose track of time over a long lunch, surrounded by sunshine and the scent of grilled seafood.
A Hidden Culinary Gem
Kyle Bay, named after English shipbuilder Robert Kyle, has long been one of Sydney’s best-kept secrets — a leafy pocket of waterfront serenity where locals picnic, paddle, and enjoy uninterrupted views of the river. With a population of just over 5,000, it’s small enough to feel like a village but grand enough to host one of Sydney’s most exciting dining experiences. From the moment you arrive, Jaaks’ position overlooking the turquoise waters makes it clear why this secluded bay is gaining a reputation as a foodie destination.
Recently refurbished, the restaurant has traded its formal white tablecloths for a relaxed, beachside aesthetic. Light timbers, soft linens, and neutral fabrics set the tone, while linen sails suspended from the ceiling evoke the feeling of dining under the canopy of a seaside taverna. Whether you’re there for a casual meal or a special event — Jaaks can host up to 300 guests — the atmosphere is both stylish and inviting.
The Food: Greek Tapas with a Twist
Under the guidance of Executive Chef Arman Uz (formerly of the Efendy Group), Jaaks has evolved into a mezedopolio — a Greek tapas bar celebrating the art of shared dining. The menu is a joyful mix of classic Mediterranean flavours and inventive twists, with around 20 small plates and a rotating list of mini souvlakia grilled over charcoal on a Japanese-style hibachi.
We began with taramasalata, whipped to perfection and crowned with salmon roe, chives, and delicate beech succulents — a dish as beautiful as it was delicious. The creamed fava beans with grilled leeks were next, their sweetness perfectly balanced by the earthy depth of yellow peas. Prawns in ouzo bisque followed, butterflied and bursting with freshness — a standout dish that could easily become Jaaks’ signature.
To cleanse the palate, a Greek salad of tomatoes, peppers, cucumber, olives, and onion, topped with creamy feta, brought a refreshing crunch before we dived into the grilled offerings.
The lamb backstrap, marinated in paprika and rosemary crumbs, was tender and deeply aromatic, while the salmon belly sheftalies — a clever modern take on the traditional Cypriot sausage — delivered smoky, buttery perfection. The kingfish collar glazed with molasses and chives was another highlight, its caramelised edges begging for another bite. For the adventurous, there’s even ox tongue souvlakia, alongside more familiar favourites like pork belly, wagyu rump, and halloumi skewers.
Family and Heritage
Owned by siblings George Christodoulou and Diana Valsamis, Jaaks continues a family tradition that began more than 40 years ago in catering. Their vision — to create a space where people can gather over generous plates and good wine — is evident in every detail. Chef Uz, who hails from Turkey, brings his Mediterranean heritage to the fore, championing sustainability and nose-to-tail cooking. As he says, “It doesn’t always have to be wagyu or lobster to be high-quality, good food.”
The Verdict
Jaaks is not just a restaurant; it’s a destination. From its breezy interiors to its inventive menu and idyllic location, it captures the soul of the Greek islands with an Australian accent. It’s the perfect spot for a romantic dinner, a family celebration, or a leisurely Sunday feast. For those chasing the sun and the flavours of the Mediterranean, this is as close as you can get without leaving Sydney.
What: Jaaks at Kyle Bay – Greek mezedopolio and waterfront restaurant
Where: 84 Kyle Parade, Kyle Bay NSW 2221 (overlooking Georges River)
When: Dinner Thursday–Saturday from 6pm, lunch Friday–Sunday
Price: Mezedes from $9–$22, mini souvlakia from $10–$18
Bookings: www.jaaks.com.au
