Sydney’s leading Greek restaurant, the Apollo has become the subject of international chatter (it was named one of the world’s best by trend-aware mag Monocle in the UK) and is also a standout local favourite, where even VIPs struggle to snare a table.

The Apollo’s interiors are courtesy of so-hot-right-now interiors man George Livissianis, who went on to fit out Cho Cho San, The Paddington Inn and Aria at Circular Quay.

But the star here is the food from chef Jonathan Barthelmess, who pays homage to traditional Greek flavours with dishes like grilled calamari with sumac and chilli, the oven-baked lamb shoulder with lemon and of course, the famous saganaki cheese with honey. A visit isn’t complete, either, without trying the Greek martini made with infused house gin.

Must eat: The saganaki