The Apollo
Just weeks ago, The Apollo restaurant in Sydney was named the seventh best restaurant in the world in The Monocle Restaurant Awards. Sharing the honor with nine other international eateries, The Apollo made the list in part because of its “divine Greek food.”
Opened in 2012, the restaurant is Jonathan Barthelmess’ take on traditional Greek excellence with a handcrafted Australian touch. Barthelmess credits Janni Kyritsis and Stefano Manfredi — two of Australia’s untouchable masters of Mediterranean cuisine — for inspiring his own unique blend of tradition and innovation when it comes to The Apollo’s dishes. Speaking candidly after news of the award broke, Barhelmess said, “You don’t really think about awards and things, but the most satisfying thing is definitely when you’ve got heaps of customers and you’re in demand. Awards are great and being mentioned in the Monocle is such a good thing for the staff and the team and is inspiring for us all, but as long as the customers are having a good time that gives us energy.”
Standouts on the menu include the taramasalata (a mullet roe and yogurt dip), served with pita bread points served warm that come in a little pizza box. The Greek salad is served traditionally, with a generous helping of feta laid on top. But it’s the sticky roast lamb ribs (served with a side of lemon roasted potatoes) that has everyone talking. Though the restaurant supplies a full menu, “The Full Greek” (served to the whole table) features olives, the taramasalata dip, warm pita bread, village salad cucumber tomato feta olives, Saganaki cheese honey oregano, the oven-baked lamb shoulder with lemon Greek yogurt, roast chat potatoes with garlic herbs, and walnuts served in filo pastry with coffee cream.
The Potts Point restaurant is open Monday through Thursday for dinner from 6 p.m. on, on Friday and Saturday from 12 until 11 p.m., and on Sunday from 12 until 9:30 p.m.
