Gritty sh*tty

I have been in a VERY bad mood this week.

Ferocious.

I’ve mainly kept it in check, but it’s escaped a few times … like at the bus stop last night when I ripped into two people for queue jumping.

The first jumper was a Scandinavian who pleaded ignorance to the meaning of the word “queue” despite the visual evidence.

The second was a woman around my age who looked at me blankly while obviously hoping to rort the system. An ugly exchange ensued that included me raising my voice, which happens very infrequently.

I was catching a bus to the city, followed by a tram to Central, followed by a brisk walk to Surry Hills to catch another bus to Cronulla to go to the launch of a “gritty, raw Athenian eatery” called Homer Rogue Taverna.

I was soothed on the final leg of the journey by a paper cup of Greek wine and homemade potato chips to eat during the hour-long trip.

Arriving in Cronulla was a bit freaky as it was where I first lived in Sydney around 26 years ago and I haven’t really been back since other than when I made an impromptu decision to go to the music festival By The Sea. It was between COVID-19 lockdowns when you had to sit down and weren’t allowed to dance. Crazy times, can’t quite believe I lived them.

The taverna aims to serve up good times, charcoal-roasted souvla and family recipes, alongside a walk-up, custom wine fridge stocked with bottles made from some of the world’s oldest grape varietals.

Brothers Harry and Mario Kapoulas – who are local legends – have put their heritage front and centre with their new 100-seat venue, which is located on the same block as their famed Ham cafe.

In contrast to the elevated Greek restaurants that have taken Sydney by storm, Homer delivers a casual experience akin to the buzzy, laidback tavernas that apparently line the streets of Athens.

It feels like everyone in my Facebook feed at the moment is in Greece, has just been or is about to go. Except me. Must remedy that someday.

Homer has already attracted celebs including Jackie O and George Calombaris and was heaving with locals last night.

The menu features a broad selection of small plates divided into sections, from breads and pickles to dips, small classics, rotisserie, stews, sides, a family dish and dessert, all of which come out in no particular order, as they’re cooked.

I feasted on prawn flatbreads and koulouri sesame (Greek bagel) paired with tirokafteri (spicy cheese dip), taramas (fish roe) and fava, a grilled souvlaki octopus recipe from Kapoulas’ grandparents, meatballs and a playful take on stifado, a traditional stew that’s wrapped in a chicken skin emulsion to resemble a smoking cigar.