Traditional Greek cuisine has evolved over thousands of years and typically utilises a diverse array of fresh foods and flavours that change with season and availability. The Apollo certainly pays homage to this principle by enhancing classic dishes with contemporary Australian cookery. Head Chef, Jonathan Barthlemess has partnered with fellow restaurateur Sam Christie to create a whimsical dining experience that combines the glamour and rawness of an original 1930’s space with new, natural materials. Something, I’m sure the Greek God, Apollo himself, would approve! The pomegranate pig’s tail salad and the house-made Apollo sausages with chick pea and saffron are stand-out starters for us. With sharing encouraged, you can’t go past the oven-baked lamb shoulder with Greek yoghurt for a larger plate. A Mediterranean masterpiece in Sydney!