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by  Sarah  Han  (subscribe)A  lover  of  all  things  artistic,  edible  and  nocturnal.  Blogger  &  tweeter  forwww.brasseriebread.com.au

Published  September  14th  2013

The  Greek  gods  got  it  right

Newly  opened  restaurant  Alpha  has  brought  Greek  food  back  into  fashion.  Alpha  gets  it  rightin  every  way.  The  food  is  excellent,  the  restaurant  space  is  refined  and  the  service  is  attentive.

I  love  the  atmosphere  -­  it's  all  about  the  light  woods  and  shades  of  white  and  grey.  It's  not  toodark,  the  room  is  spacious  and  the  décor  is  tastefully  minimalist.  We  arrive  at  6pm  on  aweeknight,  so  the  restaurant  looks  a  little  deserted,  but  by  the  time  we  leave  around  8pm  it'scompletely  packed.

Fetta  tou  fournolarge  image

We're  told  by  very  friendly  staff  that  the  menu  is  designed  to  be  shared,  so  my  dinner  date  andI  start  off  with  pita  bread,  feta  tou  fourno  (baked  feta)  and  organic  hummus.  The  barrel  agedfeta  tou  fourno  ($10)  is  small  in  serving,  but  makes  up  for  it  in  flavour.  Doused  in  deliciouslyspiced  olive  oil  and  topped  with  chilli  and  roast  garlic  cloves,  it's  a  stand-­out  dish.  I  love  thecombination  of  the  sweet,  soft  garlic  with  the  slightly  sour  but  spicy  green  chilli  and  smooth,warm  feta.

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Pita  bread

large  image

To  accompany  the  feta  and  hummus,  we  of  course  alsoorder  pita  bread  ($2  per  person).  The  flatbread  is  chargrilled  and  drizzled  with  a  bit  of  olive  oil.

Hummus

large  image

Although  the  organic  chickpea  hummus  ($7)  is  creamy  and  light,  it's  not  a  highlight  on  themenu.  I'm  much  more  impressed  by  the  baked  feta.  Next  time  I'll  be  sure  to  try  some  of  theirother  dip  selection.

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Scallop  moussakalarge  image

Next  up  we  have  the  moussaka  with  scallops  and  taramasolata  ($24),  an  aesthetically

pleasing  dish.  Seared  scallops  are  sandwiched  between  two  large  slices  of  eggplant,  and

finished  with  diced  tomato.  The  eggplant  is  beautifully  soft  and  flavourful,  the  taramasolata  is

velvety,  and  the  scallops  perfectly  tender.

Slow  cooked  lamb  shoulder  with  potatoeslarge  image

At  this  point  we're  considering  ordering  more  food,  as  the  servings  have  generally  been  quite

small.  However,  once  we  have  the  Greek  spiced,  slow  roasted  lamb  shoulder,  lemon,  oregano

and  potatoes,  we're  stuffed.  We  have  a  small  serving  of  the  lamb  ($29).  The  flavours  are

beautiful  and  the  texture  very  soft.  I  also  love  the  lemony  potatoes,  slightly  crispy  on  the

outside  but  waxy  and  soft  inside.  

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Greek  doughnut  ballslarge  image

We  finish  with  the  Greek  doughnut  balls,  spiced  honey  syrup  and  candied  walnut  ice  cream($12).  I  find  this  much  too  sweet,  but  my  dinner  date  scoffs  down  the  rest  of  the  dish  for  me.The  doughnut  balls  are  breadier  and  chewier  than  your  average  doughnut.  The  walnut  icecream  is  a  great  complement  to  the  warm  doughnut  balls.  For  me  it's  the  spiced  honey  syrupthat  takes  it  too  far,  but  I  think  any  sweet  tooth  would  most  likely  disagree  with  me.

large  image

We  leave  the  restaurant  with  full  and  content  tummies,  convinced  that  we'll  have  to  come  backto  try  the  rest  of  the  menu.

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Why?  Excellent  Greek  cuisineWhen:  Monday  to  Friday  12pm-­11pm,  Saturday  6pm-­11pmPhone:  9098  1111Website:  alpharestaurant.com.auWhere:  238  Castlereagh  St,  Sydney,  NSWCost:  Around  $50  per  person  plus  drinks

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Very  interested  to  try  the  greek  doughnut  balls!

1  reply   reply

by  Ramen  Raff  (score:  1|18)  7  days  ago

I'm  so  glad  to  see  the  scallop  moussaka  there.  It's  one  of  those  dishes  that  I  can  still

remember  years  after!

0  replies   reply

by  info  (score:  0|2)  5  days  ago

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