For a quarter of a century, Executive Chef Peter Conistis has been using the traditional methods and skills that his mother taught him to re-interpret Greek classics using Australian fresh produce.
Pale wooden floors and tables, white walls and the neutral tones of the upholstered chairs and cushion-loaded banquettes give Alpha a smart, contemporary, comfortable ambience. There are also plenty of nods to Greece, in the lights covered in knotted cords resembling fishing nets, Greek lettering etched into masonry walls and the use of marble for countertops.
The menu is comprised of dishes designed to be shared, and saganaki – or fried cheese – is a great way to get the tastebuds excited. The salty, chewy cheese is paired with the luscious sweetness of caramelised fresh figs and the crunch of pistachios and then finished with thyme and lemon juice. Wagyu souvlaki is a substantial dish of skewers of grilled beef resting on a bed of tasty, moreish Cretan-style rice and lentils and accompanied by a scrumptious savoury eggplant jam.
PSST! Stop by Alpha’s Foodstore to stock up on fabulous Greek produce.