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The interior at Beta, designed by Paul Papadopoulos of DS17
Credit: Supplied courtesy of Beta

Earlier this week, the World Health Organisation issued an eleventh hour warning that all athletes competing in Rio should try to avoid swallowing the water in the city’s Olympic water-sports venues, beaches and canals.

It’s strangely serendipitous then that the celebrated Greek restaurant Alpha should also choose this week to announce the opening of their new bar, Beta, positioned above the original restaurant on Castlereagh Street in Sydney’s CBD and featuring a drinks menu that includes a highly potable Dirty Greek Martini – the perfectly apt tipple for ringing in the 2016 Olympic Games, and just in time for the weekend.

Beta’s Dirty Greek Martini contains a blend of Belvedere vodka, cucumber tomato tea, Noilly Prat and crushed Volos olives, shaken and served with a grilled horiatiki (commonly known as Greek salad) skewer. The bar menu was developed by chef Peter Conistis and his team, and promises other cocktails with a Grecian twist complimented by a modern Greek meze menu that features rock oysters with cucumber, green olive, rose and sumac dressing and ‘Horiatiki’ Greek salad ice with feta jelly, candied olives and papara dressing. The bar’s impossibly chic interior, which marries the building’s classical features with modern flourishes, was designed by DS17’s Paul Papadopoulos.

Located on level one of 238 Castlereagh Street, Beta is open from 5pm-12am on Wednesdays, Thursdays and Saturdays and from 12pm-12am on Fridays. Celebrate responsibly.

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At left, Beta bartender Nathan Cannon prepares a cocktail in a marble base coupe; Right, a Dirty Greek Martini
Credit: Supplied
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‘Horiatiki’ Greek salad sorbet, feta jelly, candied olives, papara viniagrette
Credit: Supplied

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