Meet Our Head Chef: Robert Judd Brings Bold Flavour to Akti
When you take a seat at Akti, you’re not just ordering a meal, you’re being welcomed into a story. A story of heritage, flavour, family, and the unmistakable feeling of summer by the sea. At the centre of that story is Head Chef Robert Judd, whose deep respect for Greek cuisine - and flair for reimagining it - shapes the menu.
With experience at iconic venues like Hellenika and SK Steak & Oyster, Rob brings both skill and heart to our kitchen. Now, working alongside our consulting chef, Ntinos Fotinakis (Bungalow 7 Athens) - who brings his traditional recipes, childhood memories and international expertise from Greece - Rob is bringing a fresh, contemporary take on Greek food to Woolloomooloo.
Our menu reflects the flavours of a balmy Greek summer: classic dishes, reimagined for the Australian palate using modern techniques and the best local produce. Everything is artisanally made in-house, with a focus on generosity, authenticity, and flavour.
Rob reflects on his experience, “From my time working at Hellenika, I have a great understanding of and appreciation for Greek cuisine. I’m thrilled to be joining the Sydney Restaurant Group team and working alongside Ntinos to deliver a beautiful Greek experience at one of Sydney’s most classic harbourside locations.”
Our kitchen is deeply guided by Chef Ntinos’ knowledge and his connection to Greece. That authenticity, combined with Chef Rob's creativity and respect for the cuisine, makes our offering truly unique.
Expect handmade, daily-baked pita served with vibrant dips like taramasalata and smoky melitzanosalata. You’ll find fresh Australian seafood throughout, from slow-cooked Fremantle octopus to grilled split king prawns, and stunning swordfish dressed with roasted peppers and avgolemono. We’ve even given moussaka a twist, reimagining it as a golden, crispy croquette. And one of our signature dishes, the slow-cooked lamb shoulder, is served tableside under a swirl of burnt rosemary smoke—a moment of theatre and tradition.
We also pay tribute to beloved classics like saganaki, lahanodolmades and pork belly skewers, while introducing playful interpretations like our blue eye crudo with passionfruit dressing. For dessert, our orange filo cake with Greek yoghurt sorbet is a must. And the galaktoboureko? We’ve turned it into a tableside spectacle, layered with pastry, ice cream, spiced honey and cinnamon. Sweet, nostalgic, and impossible to forget.
At Akti, we cook the way we believe you should dine - warmly, generously, and with heart. We want every meal here to feel like you’re on a Grecian holiday by the harbour: relaxed, sunlit, and full of flavour.
We can’t wait to welcome you to the table.
