So ever since we ate the amazing Kritharaki pasta dish from Broadsheet Restaurant’s popup back in October, Raff, Lauren and I have been dying to visit The Apollo to try the rest of the menu. We start with the Saganaki Cheese Honey Oregano ($17) which arrives all molten and bubbling and is fricken heaven for this cheese lover. It’s oozy, stretchy and that salty sweet combo is just oh so delicious!
Taramasalata Mullet Roe Dip ($12) is, dare I say it, MOREISH hahaha the flatbread was pillowy soft, toasty warm and just perfect for slathering the dip on generously. Not to mention that briny pop from the roe!
The Baked Cauliflower Filo with Anchovy Butter ($14) was tasty and all, but nothing that punched us in the face screaming helloooo LOVE ME. I adore cauliflower but honestly it didn’t need the pastry what with all that flavour from the anchovy butter.
The Kritharaki Pasta Braised Oxtail Tomato Skordalia ($22) was as delicious as we remember- the deliriously tender oxtail buried like treasure amongst the rice-like kritharaki pasta. And that oh so buttery layer of toasted breadcrumbs! Stuff me, roll me and send me to heaven!
The Oven Baked Lamb Shoulder with Lemon Greek Yoghurt ($38/half) is melt in the mouth tender with ribbons of caramelised fat layered throughout. That was one glorious hunk o meat!
Aaaand we got a Village Salad ($17) to fulfil our vitamin quota and chortled at the huge slab of feta cheese on top!
There’s always room for dessert right? The Loukoumades ($12) aka honey doughnuts are the perfect end to dinner. They’re not too sweet, with a crisp exterior and fluffy innards.
It does get a bit loud at The Apollo as it’s mainly groups here, but the service is amazing and the food so incredible that I can’t wait to return!
44 Macleay Street,
Mon – Thurs: 6pm – late
Fri & Sat: 12pm – 11pm
Sun: 12pm – 9.30pm