Akti, located on Sydney’s waterfront at Woolloomoolo, is where you’ll find mixologist Nicola Drakopoulos – who has crafted a vibrant cocktail list that sits alongside a fab list of Greek wines at their contemporary Greek family restaurant.
The Akti menu is designed to reflect Greek heritage classics; and it’s where you’ll find Chef Ntinos Fotinakis (Bungalow 7, Athens) and Head Chef Robert Judd (Hellenika, SK Steak & Oyster) steer a modern culinary hit list of dishes.
Drakopoulos has come up with a vibrant cocktail list; right now we’re loving the venue’s signature house specialities such as Meet Me At Akti – a mix of Aperol, limoncello, clarified guava and pistachio and Kalimera Baby – a tzatziki-inspired drink with dill vodka, pepper vodka, cucumber, mint and Greek yoghurt.
Nicola Drakopoulos spoke to The Write Drop for our At The Bar series
MY CITY
For me, Sydney is special because it’s a city built for long lunches in the sun, beautiful coastal walks without having to be a beach bum, and world-class food and drinks. I love that you can slip into a wine bar in Surry Hills or Potts Point, spend an afternoon by the harbour at Akti, or do the Hermitage Foreshore walk, stopping at Nielsen along the way for oysters. It’s that mix of energy, hospitality culture, and stunning views that makes it feel alive. Perfect for someone like me who’s not obsessed with sand or exercise but loves atmosphere, connection, and good drinks.
FAVOURITE FOOD MEMORY
My favourite food memory would have to be at Aqua Dining more than 17 years ago — their passionfruit soufflé. I was basically a kid, but it was my go-to dessert every time. If it ever disappeared from the menu, they’d put it back on just for me that night.
FAVOURITE BAR
JJ’s – I always go for their spicy marg or spicy tommy’s. They know my order as soon as I walk in, which makes it feel like home. The vibe is cool without being pretentious, the food is solid, and you’ve got to try their sticky date – it’s a game changer.
DRINK THAT DESCRIBES YOU
I’d be a clarified spicy Tommy’s Margarita with a touch of mezcal – fiery with hurricane energy, bold and a little chaotic at first, but with a softer, sweeter side that comes through if you stick around.
BEST HANGOVER CURE
Fangs in Neutral Bay – xiao long bao, dumplings, and chicken & sweet corn soup (honestly, their whole menu). It’s pure comfort food that brings you back to life — it even saved me the other week.
BEST INTERSTATE BAR
Black Pearl in Fitzroy, Melbourne – it’s an institution. Their cocktails are so inventive, and the bartenders make you feel like a friend, not a customer. The Attic upstairs is like a hidden bar within the bar – moody, intimate, and where you’ll find some of the most creative drinks. It’s the kind of place you always go back to.
OVERSEAS BAR
The Clumsies in Athens – it’s consistently ranked as one of the world’s best bars, and for good reason. The vibe is fun and unpretentious, the drinks are super inventive, and they even bottle some of their cocktails so you can take the experience home. It’s the kind of place that feels like a party but still delivers world-class creativity.
FAVOURITE WINE
I’d say a bottle of Isole e Olena Chianti Classico 2019 — it was my go-to red for a long time, and I absolutely love it.
FAVOURITE WINERY
Felton Road in Central Otago, New Zealand – it’s family-owned, small and absolutely beautiful. The wines, especially their Pinot, are world-class, most are only available by allocation. If you’re lucky enough to secure a bottle, it feels really special – plus the place itself, with the Central Otago weather and scenery, is unforgettable.
NEXT DESTINATION
Next stop would probably be Europe — Greece is always on my speed dial, but lately I’ve been drawn to Mexico. The food culture is unreal, the cocktail scene in Mexico City is one of the best, and there’s something about the mix of colour, chaos, tradition and creativity that I’d love to dive into.
What is the future of cocktail making?
I think more bartenders are almost becoming chefs in their approach to flavours. For instance, my method of coming up with beverages relates to food then I work it out in a drink form. They can be a little complex and let good quality ingredients shine. But I also like to play around and test the boundaries of flavour combos you maybe wouldn’t think would pair.
Ingredients That Inspire You
It’s less about one new ingredient and more about how I use them. I’ve been diving deeper into culinary techniques in cocktails — clarifying, distilling, even creating perfume-style extractions. Lately, I’ve also been using more herbs in my drinks, building layers of freshness and flavour I wouldn’t have explored before.
Three cocktails and how to pair
I’ve chosen three of my own cocktails, each matched with a dish from our menus.
Silent Tropics (Find me at Akti)
Silent Pool Gin · Clarified Mango · Clarified Passionfruit · Saltbush
Profile: Bright, tropical, spirit-forward with a savoury native edge.
Food Pairing: Blue eye crudo — passionfruit, cucumber & onion.
Aegean Paloma (Find me at Akti)
Oregano Vodka, Grapefruit, Pine, Carbonated
Profile: Herbal, zesty, Mediterranean-fresh.
Food Pairing: Htapodi — Fremantle octopus, fava cream, onion & capers.
Golden Hour (Find me at Sails Lavender Bay)
Aperol, Mezcal, Yuzu, Clarified Pineapple, Carbonated
Profile: Smoky, bittersweet, layered with tropical fruit and citrus brightness.
Food Pairing: Moreton Bay Bug Spaghettini.
