Located in Potts Point, The Apollo is beautifully bare with raw concrete walls, large arched windows, soft lighting and a handsome marble bar.
The menu draws inspiration from chef Jonathan Barthelmess’ roots, translating traditional flavours into contemporary Greek food. Here, most of the dishes are cooked over wood and charcoal and designed to be shared.
If you’re wondering where to start, you can’t go wrong with the pita bread accompanied with the Taramasalata dip - an intense, pot-set, creamy mullet roe dip topped with salmon caviar. Next, saganaki cheese. If you love cheese just as much as I do, then I have no doubt you’ll enjoy this. The cheese is grilled in a small frying pan with honey and oregano and arrives bubbling at your table. A melted mouthful with the best kind of salty and sweet.
One more dish that we got before the main was the braised oxtail kritharaki pasta - a risoni-style pasta mixed with succulent ox tail, a rich yet subtle tomato sauce and creamy almond skordalia. The flavours are so comforting - definitely one of my favourite dishes.
We opted for the oven baked lamb shoulder as our main and chose the iceberg lettuce salad with shaved she eps milk cheese for something fresh, light and crunchy. The lamb was so tender and moist, a little salty and a little fatty, but fat is flavour so no complaints there. By this time we were stuffed and still had a few pieces of meat and pasta left over which we eventually got takeaway.
Even after this feast, dessert is still on the cards and the only way to do it is with a Greek favourite, Loukoumades - small honey doughnuts with pomegranate yogurt, drenched in syrup and topped with pistachio. Cloud like on the inside with a slightly crunchy exterior and just the right amount of sweet - a great way to end the night.
I don’t know why it’s taken me this long to eat here, but that doesn't matter anymore, what matters is when will I come here next. The saganaki cheese and the oxtail pasta alone is my driving force to come back.
Pricing: $7 - $60
Vibe: Relaxed dining
Try: Pita w/ Taramasalata dip, Saganaki Cheese, Oxtail Kritharaki Pasta, Loukoumades