Offering modern Greek meze and a range of complementing cocktails, Beta Bar will soon open above Alpha restaurant on Sydney’s Castlereagh Street.
Operated by the Hellenic Club and Peter Conistis, the bar, which was first announced in March 2015 and slated for a mid-late 2015 opening, has been designed by DS17’s Paul Papadopoulos, who also worked on Alpha.
Alpha’s restaurant manager, Brooke Davis, will oversee the running of the bar, which will offer a menu boasting authentic Greek dishes “with an added dash of Conistis’ flair”. Menu items include rock oysters with cucumber, green olive, rose and sumac dressing; slow cooked lamb pastries with spice roasted sweetbreads, eggplant and pomegranate; and smoked fetta custard with duck skin crisps, quince, lemon salt and Aleppo pepper.
The drinks menu, overseen by head bartender Nathan Cannon, will also include creative interpretations of classic Greek cocktails, such as the Dirty Greek Martini, a blend of Belvedere vodka, cucumber tomato tea, Noilly Prat and crushed Volos olives, shaken and served with a grilled horiatiki skewer.
Beta’s private dining area will include traditional Greek spit roasts in its atrium, and will be able to accommodate up to 200 people for a drinks reception and up to 150 for dinner.
Papadopoulos’s design vision complements the building’s raw brickwork and elegant arches with metallic accents and muted tones, creating an elegant modern space within the original, organic environment.
Beta Bar will open on 30 June.
