The hottest greek restaurant in Sydney was Apollo in Potts point and then along came Alpha..
When Benj and I got back from our time in NZ the first restaurant I kept hearing about was "Alpha". So if everyone was raving about it I had to try it! We booked in on a Sunday night (so many Sydney restaurants are shut on a Sunday! Shame on you Sydney) and we met Steven Khalil and his partner Pat for dinner.
When you walk into Alpha you feel like its going to be a special occasion. The decor and styling has to be congratulated! It is such a superb fit out. I was really impressed. High ceilings, lots of white and some very cool "Greek" touches. It almost has a Santorini feel.
We started with the most incredible cocktail "Icarus" which is a smooth mix of Hendricks Gin, St Germain elderflower, lime and cucumber. I am not a fan of really sweet drinks and this was super fresh from the cucumber and had just enough sugar from the elderflower to balance it out. It was really a sublime mixture of flavours.
The staff at Alpha is incredible. Funny, educated and warm. I felt really comfortable even though its quite a flash setting.
The Icarus was creeping up on me so it was time to order and we started the "Greek" way with Olives, Taromasalata and Pita bread.
Next up was a twist on a classic dish: Moussaka, made with succulent scallops that are enveloped in taramasalata and then sandwiched between two chargrilled eggplant rounds. It was scrumptious but I would of loved them to have had the traditional option too as I crave it when I go to Greek restaurants. Anywhoo it was incredible.
The Arctic crab and haloumi tart which comes with a crisp witlof salad was by far one of the stand out dishes of the evening! The handmade crisp pastry was so delicate and it matched the richness of the hamoumi and crab. Never in a million years would I think that combination would be so successful but it was honestly one of the best tarts I have ever had.
Slow roasted lamb spare ribs with a thyme, honey, ouza glaze was next. I found these overly rich from the amount of fat on the ribs (not a fan of fatty meat) but the boys loved them. The flavour was on point and the ouzo was subtle and a great touch. I would probably opt for the lobster macaroni next time which I got out voted on.
The Spanokopita was robust and how I imagine Yiayia would have made it. It is definielty a large serve for 4 or more people. In saying that I ate all of mine and was ready for any of the boys left overs which I had no luck with. It is golden brown and so crispy with a moist mixture of spinach and cheese. It is cut at your table and you are warned "It is piping hot" too many customers must have burnt themselves in the rush to eat it (totally understand) It is a classic greek staple and Alpha nailed it!
Lastly we had the slow roasted lamb shoulder with lemon, thyme, roast potatoes and tzatzki.
We skipped desert and had another Icarus cocktail. We were served so promptly and the food comes fast but there is no rush.
Times flys when your having fun and Alpha definitely giving Apollo a run for there money.
I give it an 8/10
It cost $45pp with a tip (no drinks)
238 Castlereagh Street
Sydney NSW 2000
(02) 9098 1111
eat@alpharestaurant.com.au
