Food Drink

Greek restaurant Voula’s sets up shop in Brighton

The eatery has evolved over the years, starting in Plant 4, expanding to a standalone venue on King William Road, and now setting up shop in Brighton Rugby Club.

Get ready for moussaka, lamb, and more Mediterranean eats – Greek restaurant Voula’s has moved to Brighton.

The eatery has evolved over the years, starting in Plant 4, expanding to a standalone venue on King William Road, and now setting up shop in Brighton Rugby Club. The new space serves up homestyle, healthy Greek dishes, bringing a new flare to the space. 

While the new spot has classic pub meals such as schnitzels and hamburgers, it still has Voula’s favourites. With origins from Cyprus and southern Greece, owner and chef Voula Bakopoulos makes meals such as moussaka with Greek salad, six-hour lamb, lemon and herb chicken with spinach and rice, rice and herb stuffed tomatoes and capsicums, Greek-style lasagna and ratatouille, and tomato and basil chicken. And even the aforementioned Australian classics have a Voula’s spin––all cooked in pots or the oven, nothing frozen or deep-fried. 

“The rugby club wanted something with more homestyle, healthy choices – not just fried stuff,” Voula tells us. 

“They wanted to veer off the old-style canteen type of food and present the club with different choices.”

In addition to an expanded menu, the new Voula’s has also pivoted largely to catering. The eatery is now responsible for the Brighton Rugby Club’s function space and offers catering outside of that as well. If you’re after a dine-in meal, though, you can come in any Thursday night or for Saturday home games. 

Voula is happy about her move, which involved an upgrade to a commercial kitchen, equipped with more space to make meals for Greek Welfare Centre, which she supplies regularly. 

“This kitchen is three times the size of my city one, so I have my space,” she says. 

“The community is just fantastic.”

Find Voula’s online here.

Find Voula’s new kitchen at 410 Brighton Road, Brighton.

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