The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

  • 238 Castlereagh St,
    Sydney, NSW
  • (02) 9098 1111,
  • Lunch Mon-Sun noon-3pm

    Dinner Mon-Sat 6pm-10pm, Sun 5pm-9pm



Alpha is a modern sort of Greek restaurant, make no mistake, but the Hellenic references in the look (not least the formidable fresco-andcolumns touches) make it very clear which end of the Med you're visiting. Though staff stumble a little, the greetings are warm and there's cheer  when hot pita and taramasalata hit the table. Xinomavro, agiorgitiko and assyrtiko might not roll off the tongue when you're ordering them, but they go down beautifully with Peter Conistis's food, whether it be haloumi tanned from the grill and lifted with ouzo, lemon and caramelised fennel, or the taverna heartiness of grilled southern calamari in vine leaves with an earthy hit of ink and spinach. Pineapple galaktoboureko, meanwhile, is an attractive twist on the classic fillo-wrapped custard, lavished here with passionfruit and an ouzo sorbet. Want to play it just as Greek but a bit more loungey? Try the new upstairs addition, Beta, for drinks and mezze. 

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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $8-$20

    M $28-$42

    D $12-$15


  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Conistis



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