Ammos Brighton, the latest venture by acclaimed chef Peter Conistis, is set to open its doors on Friday, 12 July at the Novotel Sydney Brighton Beach in Brighton-Le-Sands. Guests can expect innovative Greek dishes that highlight unique cuts of lamb, a specialised saganaki station, a mezze bar, and cold cuts sourced from Sydney’s finest producers.

Executive chef James Roberts leads the kitchen and has collaborated with Peter for much of his 20-year career, across renowned establishments like Omega, Alpha, and Ploos.

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The menu at Ammos Brighton is a testament to modern Greek cuisine’s potential for innovation and elegance. Dishes to watch out for include thesauri ossetra caviar with Hellenic garnishes, LP mortadella with dakos and Greek pickles, and quail avgolemono soup. Love seafood? Then you might want to try the shellfish saganaki with kritharaki and spinach in an ouzo crema, while those with a penchant for robust flavours can savour the fire-roasted whole lobster with à la Grecque butter or the whole beast butchery aged pork brizola with apple tzatziki.

Ammos Brighton

Lamb lovers are in for a treat with a dedicated menu section showcasing rare cuts and inventive cooking techniques. Highlights include the sovereign lamb tomahawk paired with celeriac skordalia and lemon, the margra lamb whole sirloin served with panada, and the pot-roasted Margra lamb neck infused with moussaka flavours.

The beverage program, curated by award-winning sommelier John Clancy, features an impressive wine list with 25 per cent of the selections sourced directly from Greece. Guests can explore both celebrated Australian wines and lesser-known Greek varietals such as Savatiano, Thrapsathiri, and Malagousia. Additionally, ouzo enthusiasts will appreciate the dedicated ouzo trolley making its rounds throughout the venue.

The 160-seat restaurant boasts a large terrace with stunning views of the bay while the interiors blend classic coastal elegance with modern design elements.

Ammos Brighton will welcome guests for lunch and dinner from Wednesday to Sunday, offering a sophisticated yet approachable dining experience that elevates traditional Greek cuisine.