(Image credit: Joe Cheng)
Alpha restaurant in the Sydney CBD has added a tiny eight-seater bar called baraki to its venue offering.
Baraki, which is a colloquial Greek word for ‘small bar’, takes inspiration from Brettos bar in Plaka, the oldest historical neighbourhood in Athens.
The bar is a design collaboration between alpha’s CEO Arthur Balayannis and executive chef Peter Conistis, with the venue’s two backlit walls adorned with steel rungs filled with Greek Ouzo, whisky, European liqueurs and Australian gin.
Baraki bar manager Irek Luty has pulled together a drinks list that shines a light on a wide variety of Greek spirits including ouzo and stretching on to lesser-known raki, mastiha and rakomelo – supported by a dedicated ‘gin Garden’ of popular Australian gin, as well as a tight list of nine cocktails.
Picks from the cocktail list include the Cretan Warrior (Toplou Tsikoudia, cardamom, lime and cucumber), the Baraki Fizz (Kretaraki Rakomelo, blood orange and sparkling wine), the Golden Apple (Metaxa 5 Star, Calvados Garnier, lemon and dirty tonic) and the Purple Poseidon (Hendricks, Skinos Mastiha, lavender and wild mountain tea).
Alpha’s executive chef Peter Conistis is behind the ever-changing meze menu, which features a selection of small plates including Dolmades, Pastourmas (spice cured beef) served with pears and lentil salad, and Toursi (grilled and marinated eggplant with black garlic and dill).
Baraki sits next to alpha on the ground floor of 240 Castlereagh Street, and is open lunch till late.
