The best of the Alpha-bet, the new Beta Bar.

beta6If progress is knowing your ABC’s then Alpha’s new upstairs bar Beta is a sign that this is one place that learns quickly how to make its customers happy.

Anyone who is a fan of Alpha’s contemporary Greek cuisine will love this new cocktail bar. It’s stunning. Climb the stairs and you get the full force of a ‘wow’ moment as soaring ceilings framed by enormous exposed brick and white wash arches with windows onto Castlereagh Street make you feel tiny against the enormity of the scale.

A cluster of hanging globe lights illuminate intimate seating in pairs and elegant sofas. Billowing muslin hides a larger spaces for private hire behind the main bar.


It’s intimate, sexy and dramatic. The cocktail list requires serious and repeat sessions so choose your drinking partner wisely! Kick off with a champagne cocktail or something more exotic such as a Fotia with Eight botanical gin, rhubarb and vanilla.

Mezze keeps the surprises coming with gin and vermouth infused green olives along with moreish fried chickpeas with oregano. Sydney Rock oysters are doused with rose geranium and finely chopped olives.


The go to dish however is the octopus. It’s a beauty, twice cooked, charred and arrives on a souvlaki skewer and is carved in front of you. Dip pieces into a split pea dip and you’ll be ordering another. If you have room don’t miss the ice cream sandwiched between layers of loukoumi wafers.

Beta might be the little sister, but she’s stunning and combined with warm and knowledgeable service, it’s one space you’d want to save for a special occasion.

Level 1, 238 Castlereagh Street
Sydney, 2000



About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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