Homer Rogue Taverna Introduces Raw, Authentic Athenian Dining to Sydney

Cronulla’s Ham Owners Launch New Venture

Homer Rogue Taverna, a vibrant, unpolished Athenian-style eatery, opens today in The Shire, bringing charcoal-roasted souvla, family recipes, and a walk-up wine fridge stocked with bottles from some of the world’s oldest grape varietals. Brothers Harry and Mario Kapoulas, known for their iconic Cronulla cafe Ham, have created a 100-seat venue on the same block, celebrating their Greek heritage with a casual, lively atmosphere reminiscent of Athens’ bustling tavernas.

Unlike Sydney’s polished Greek dining scene, Homer offers a relaxed, approachable vibe. The modern industrial interior features mid-20th-century chairs and sconces, a popcorn ceiling, terrazzo floors, frosted chicken wire glass, exposed brick, and a graffiti-covered wall. A rocaro granite benchtop serves as a chef’s table, separating diners from the open-plan stainless steel kitchen, while floor-to-ceiling windows offer views for passersby and outdoor guests.

Harry Kapoulas explains, “Homer feels timeless yet modern, with a rebellious edge—that’s where ‘rogue’ comes in. It’s a place for everyone, whether you’re in thongs post-beach, sharing a family meal, or marking a special occasion. It’s about good food, great drinks, and a welcoming atmosphere.”

The menu, crafted by Chef James Watson (formerly of Peacock Trattoria) and Head Chef Kirri Mouat (ex-Icebergs, Ham), breaks convention. Instead of traditional starters and mains, it offers small plates categorized into breads, pickles, dips, small classics, rotisserie, stews, sides, a family dish, and desserts, served as they’re ready. Drawing from Kapoulas' family recipes and authentic Greek flavors, dishes are uniquely Homer. Watson notes, “Athens is a hub of bold, simple flavors. We’ve taken classics and family secrets, adding our twist to create something fresh for Sydney diners.”

Highlights include spanakopita, loukaniko (Greek sausage), halloumi, saganaki, and prawn flatbreads baked in a custom woodfired oven, alongside koulouri sesame (Greek bagel) with dips like tirokafteri (spicy cheese) or taramas (fish roe). The rotating souvla features chicken, pork, and vegetarian options. Small classics include Homer’s signature gyros, Manouri cheese baked in kataifi pastry with honey, a grilled octopus souvlaki from the Kapoulas’ grandparents, and a creative stifado stew presented as a “smoking cigar” in chicken skin emulsion. Larger dishes include their mother’s moussaka and a modern spanakorizo with white fish.

The drinks menu is equally bold. A three-meter-tall custom wine fridge showcases Greek and Australian wines, including rare old-vine Savatiano. With 75 bottles, 16 available by the glass and 500ml carafes, Harry encourages exploration: “Greek varietals are ancient but lesser-known here. We want to change that.” The open-plan bar serves $10 martini shots, ouzo, an Athenian Punch with strawberry, rum, and citrus, and a See Through Pornstar with champagne foam. In collaboration with Young Henrys, Homer’s Epic Lager—named after the Greek poet— is exclusive to the taverna.

Homer Rogue Taverna operates from 5 PM to late Tuesday through Thursday, and 11:30 AM to late Friday through Sunday. Bookings are recommended, with walk-ins welcome. Visit homerroguetaverna.com.au for details.

Read about Chef Peter Conistis, The Godfather of Greek