Our Story

Stavros Konis’s grandfather opened the first iteration of Salona in 1969.

“It was a time when, according to Stavros, they were serving lamb’s head and offal to the Greek gamblers who he says frequented illegal card houses that dotted Swan Street, Richmond.”

In 2004, Stavros took the reins, continuing the family legacy and serving many of the original recipes proudly till today.

“We only use Australian products, except for Greek olive oil and [some] Greek cheeses,” Stavros says.

“All the fish is always wild-caught, and everything’s very local.” He also supports Greek Australian producers with a focus on wine and spirits, serving anison (an ouzo-style liquor) and mastiha from Macedon Distillery.

Among the new offerings is frigadelia, spiced lamb liver wrapped in caul fat. “It’s a typical thing that you find in an ouzo bar,”

3 Generations | Same Family | Est. 1969

Experience - Authentic yet polished Greek dining