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FOOD & DRINK

A Tiny Eight-Seat Greek Cocktail and Meze Bar Has Opened in the CBD

It's serving up ouzo and dolmades next to sister restaurant Alpha.
By Cordelia Williamson
April 23, 2019
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A Tiny Eight-Seat Greek Cocktail and Meze Bar Has Opened in the CBD

It's serving up ouzo and dolmades next to sister restaurant Alpha.
By Cordelia Williamson
April 23, 2019
  shares

Alpha is a buzzing institution located in the heart of the CBD, next door to The Hellenic Club, slinging some of the best Greek food in Sydney. And now, it's home to one of our city's newest and smallest bars: Baraki.

Baraki is colloquial Greek for 'small bar' and CEO Arthur Balayannis and Executive Chef Peter Conistis aren't kidding. Seating just eight people at the bar (with additional seating technically outside of the bar), the venue adjoining Alpha is heavily inspired by the famed Brettos bar in Plaka — one of the most historic neighbourhood in Athens.

Inside, you'll find European liqueur, whiskey, Australian gins and, of course, ouzo as well as lesser-known (but very Mediterranean) raki, mastiha and rakomelo. A concise cocktail menu by Baraki bar manager Irek Luty has a evidently Greek focus, with drinks like the Cretan Warrior made with Toplou tsikoudia, cardamom, lime and cucumber and the Purple Poseidon, which includes Hendricks gin, Skinos mastiha, lavender and wild mountain tea.

Joe Cheng

For something to eat, Conistis is creating an ever-changing meze menu, with small plates such as dolmades stuffed with sour cherry and lemon; pastourmas, spiced cured beef with pears and lentil salad; karpouzi, watermelon and raki served with sheep's feta; and toursi, a dish with grilled marinated eggplant, black garlic and dill alongside dips and olives.

Located on the ground floor of a historic Victorian building on Castlereagh Street, Alpha's weekday cafe transforms into Baraki after lunch and is the perfect spot for a post-work or pre-dinner tipple.

Find Baraki on the ground floor at 240 Castlereagh Street, Sydney. It's open from 12pm till late Monday—Friday, and from 5pm on Saturday.

Images: Joe Cheng.

Published on April 23, 2019 by Cordelia Williamson

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