For over 35 years, Victoria Street Albert Park was synonymous with Stavros Tavern. But now there’s a new kid on the block in its place, and just eight months in, it is already making a name for itself.

Venus & Co. opened by manager Nicholas Georgiades and head chef Steve Watson was only this month awarded the top prize in the Greek Restaurant category at the prestigious 2018 Victoria & Tasmania Savour Australia Restaurant & Catering Hostplus Awards for Excellence.

“To be praised on that level really makes us remember why we’re involved in the industry. We are all very excited and proud of what we have achieved in such a short time.”

The business owners, who have a combined 50 years of industry experience, go way back, having met some 18 years ago while Nicholas was studying at university and working part-time in one of Steve’s restaurants. The pair quickly developed a close working relationship, and after a decade pursuing other projects, are now back together.

“I’ve always wanted to work with Steve again, so I decided to give him a call and it was unbelievable,” Nicholas recalls, “because when I called, he was thinking the same thing!”

Struggling to find a restaurant that did true, authentic Cypriot food, they decided it was time to pay homage to their shared Cypriot heritage.

Committed to doing it justice, the pair consulted their mums and aunties for tips and tricks, scouring recipes passed down from one generation to the next, and reworked with Steve’s modern spin.

The menu features loukanika infused with red wine and spices, eight-hour beef cheek stifado, and melt in your mouth goat kleftiko, cooked slowly over 12 hours.
Of course no Cypriot menu would be complete without koupes, made by Steve with spiced beef, currants and served with preserved lemon labne; traditional pork and lamb sheftalies; and saganaki haloumi paired with golden raisin compote and pickled zucchini.

For the owners Cyprus is regarded as the island of Aphrodite, for it was her birthplace, and for an island endowed with so much beauty, the name is certainly appropriate.

Their cuisine is provincial Greek Cypriot, with a modern and fresh twist. Cypriot cooking is a happy mixture of Greek, Lebanese-Syrian and Arabic cuisines and spices, which have been derived from the centuries of cultural influences surrounding the island.

We at Venus and Co present an authentic style of food and drink, using high quality produce, and applying traditional recipes, which honour our customs and cultural background. Some of the ingredients include Burghul, rice pulses, pastas, semolina and cinnamon, coriander leaves and seeds, haloumi cheese, mastic and rosewater.  

Their parents are Greek Cypriot and our restaurant uses recipes which originated in the 1920’s. They have been passed down from generation to generation and some of the produce we use is only available from specialist, home-made suppliers. Their chef has also created fresh and contemporary dishes, which have been inspired from our mother’s recipes, and capture the pride in our Greek Heritage.   

Steve Watson, the head chef, has had extensive experience, starting with training at one of Melbourne’s most iconic restaurants, Mietta’s and has headed the kichens of the Hairy Canary Group, Tony Rogalsky’s Locanda Veneta, Baby Levantine and three of his own restaurants including the iconic Omni restaurant in Essendon.

Steven’s love and passion for food is evident in his cooking; the blend of traditional recipes and his creative flair with food, ensures beautiful dishes on another level.

Nicholas has been in the hospitality industry for 20 Years, and he prides himself on striving to create an exceptional and pleasurable dining experience for his customers. His professional standards and desire to gratify his customers, is what makes him an impeccable host and manager. Nicholas assures you will thoroughly enjoy the food and atmosphere in his restaurant. He has also created signature cocktails, which contain traditional liquors from Greece and Cyprus.  

Nicholas and Steve’s combined 50 years of cooking and hospitality experience, is representative in their humble knowledge, love and passion for their food and their restaurant. They will transport you to a passage through the Cypriot heritage, where you will fall in love with the food; which not only feeds your belly, but feeds your soul. They aim to create one of Melbourne’s most unique restaurants with premium food in a relaxed atmosphere.

“It’s pretty special,” says Nicholas. “My mum has always been a fantastic cook, she’s written down every one of her recipes for me, and so it feels pretty good to be able to honour that.”