|The Apollo, Macleay Street, Potts Point|
|Nemea Driopi 2008 Agiorgitko|
The dishes of food are designed to share, with a few appetiser-like dishes followed by the entreé-like ones, then "dishes cooked over wood and charcoal" and sides.
There's also a $55 banquet meal called "The Full Greek". Between two, we were very well advised to order one 'main' and a few of the smaller dishes to share.
|Veal and sweetbread meat ball, avgolemono|
The crumbly innards of the meat ball seemed to have been held together with a skin of some sort, while the sweetbreads were in a roughly chopped state that was still noticeable but not in an overwhelming manner.
|Grilled octopus with chickpeas and cucumber|
It was tender, for octopus, and the pairing with pickled cucumber was inspired while I'm not so sure about the chickpea partnership.
|Pig's tail salad, walnuts, sorrel, currants, pomegranate, farro|
Crackling salad - you read correctly. Sweetened with currants and pomegranate seeds, the jumble of farro hides a fair amount of the rectangles of pig's tail crackling which are devilishly satisfying, as can be expected. If modern Greek food is about putting pork crackling into otherwise healthy dishes, I'm in to it.
|Slow cooked lamb rib and loin, lemon, Greek yoghurt|
We had some trouble moving the dish around on the table as we were still going on all the other dishes, so my first piece of lamb loin was probably not as hot as I would have liked. Nonetheless, the big flavours of a herby, lemony marinade just exploded in my mouth, even without the accompaniments.
The lamb loin was so very tender and easily one of the most outstanding lamb dishes I've had - Greek or not. The lamb rib, some parts without bone, were covered in a bit more fat, but tasty for it too.
|Deep fried okra, vinegar, mint (half-eaten dish)|
|Rosewater jelly doughnuts with chocolate sauce|
But I was convinced to share a dessert of rosewater jelly doughnuts, which rather resembled sugar-dusted arancini. Five of these hefty doughnut balls were served to share, with a delightful ceramic bottle of milk chocolate sauce.
|Rosewater jelly doughnuts drizzled with chocolate sauce|
Throughout our (early arrival) meal, it was impressive to see how many people walked through the door, most sans booking given reservations are only taken for groups of six or more. The Apollo appears to be the latest restaurant hotspot, where the uber-cool factor is sky-high and there's not a touch anything ancient.