Social Events

Whether you are celebrating a wedding, birthday, christening or anniversary, Beta’s elegantly finessed spaces are complemented by curated menu selections and a dedicated events team to make your occasion as seamless as it is memorable. Beta’s exclusive wedding packages have been expertly designed to consider every element.

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Successful business events require attention to detail.

Enhance your event with Beta Bespoke experiential packages.

Unrivalled spaces situated within a heritage building, which can be transformed to meet your needs.

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Take Away Menu

Mezes                                                                                                    

Psomi
Grilled Pita Bread, Extra Virgin Olive Oil, Oregano    3

Elies
Marinated Olives, Garlic, Citrus, Greek Coffee    10

Tzatziki
Sheep’s Milk Yoghurt, Cucumber, Garlic, Dill    12

Baba Ghanouj
Smoked Eggplant Dip, Tahini, Lemon, Garlic    14

Taramosalata
Smoked Cod Roe Dip, Shaved Bottarga    16

Fava
Split Pea Dip, Tomato A La Greque    12

Keftedes
Wagyu Meatballs, Sweet Chilli Tzatziki, Pita Bread    24

Revithi
Chickpea Fritters, Zhoug Yoghurt, Pita Bread    22

Souvlaki
Lamb Skewers, Skordalia, Parsley Salad    16
each additional skewer    8

Mains                                                                                                          

Tiganita
Fried Filo Pie, Briam, Coconut Feta    28

Spanakopita
Spinach Pie, Caramelised Leeks, Dill, Sheep’s Milk Feta    28

Htapodi
Twice Cooked Octopus, Confetti Bean Salad    42

Kotopoulo
BBQ Chicken, Lemon Ouzo, Pomegranate, Smoked Eggplant    40

Arnaki
Slow Roasted Lamb Shoulder, Lemon Potatoes, Tzatziki
450gm (off the bone)    48
900gm (off the bone)    84

Sides                                                                                                             

Horiatiki
Greek Salad, Tomatoes, Cucumbers, Olives, Feta    16

Marouli
Cos Lettuce, Kefalotyri, Candied Walnuts    12

Pantzari
Beetroot Salad, Barley, Almonds, Mint, Coconut Feta    13

Patates
Greek Fried, Wild Oregano, Sumac, Black Salt    10

Desserts                                                                                                        

Baklava
Triple chocolate baklava, figs, almonds, walnuts    8

Rizogalo
Slow cooked rice pudding, lemon, cinnamon    8

Yia Yia’s Table Menu                                                                                

$60pp, for 4 or more people

Psomi
Grilled Pita Bread, Extra Virgin Olive Oil, Oregano

Elies
Marinated Olives, Garlic, Citrus, Greek Coffee

Tzatziki
Sheep’s Milk Yoghurt, Cucumber, Garlic, Dill

Taramosalata
Smoked Cod Roe Dip

Spanakopita
Spinach Pie, Caramelised Leeks, Dill, Sheep’s Milk Feta

Kotopoulo
BBQ Chicken, Lemon Ouzo, Pomegranate, Smoked Eggplant

Arnaki
Slow Roasted Lamb Shoulder (off the bone), Garlic Potatoes, Tzatziki

Marouli
Cos Lettuce, Kefalotyri, Candied Walnuts

Horiatiki
Greek Salad, Tomatoes, Cucumbers, Olives, Feta

Baklava
Triple chocolate baklava, figs, almonds, walnuts

Alpha pop’s COVID Safe House Policy

Alpha pop is taking every possible preventative measure to ensure that guests, staff, and suppliers are protected from potential transmission of COVID-19.

Our key preventative measures include:

Heightened hygiene practices include:

Reconfigured restaurant space including:

Redefined conditions of entry:

On behalf of the Alpha pop team, we thank you for your support and compliance with our COVID Safe House Policy.

We look forward to seeing you all soon.

Alpha pop Team

Peter Conistis

Peter Conistis is considered to be the pioneer of modern Greek food, and gained world-wide notoriety when he was invited to cook at the opening ceremony of the Olympic Games in Athens in 2004. The Sydney-based chef is known for his first restaurant Cosmos in 1993 – which received a chef’s hat after just three months, becoming the first Greek restaurant ever to be awarded a hat and to be mentioned in the Sydney Morning Herald Good Food Guide, as well as Eleni’s which in 1997 garnered 2 chef’s hats and in 2004, opened Omega, the restaurant at which he would garner the most attention and prestige to date. In 2005, Omega won Best New Restaurant in the Sydney Morning Herald Good Food Guide. The restaurant was also awarded two chefs hats and Omega’s meze bar was awarded a further one chefs hat. A rare fete within the one restaurant space.

In 2007 Peter was appointed head chef at the Civic where he was again awarded a chefs hat for his take on modern Greek cuisine.

In 2013, Peter Conistis was appointed executive chef at alpha restaurant, and then in 2016, opened Beta bar and gallery, where Peter has showcased his robust understanding, knowledge and appreciation of Greece’s tantalising regional cuisine. The dishes on the various menus at alpha and Beta are testament to Peter’s innovation, yet retain a homely, accessible quality that makes his food so popular.

In 2018, Peter opened The Greek at Customs House. His first foray into Victoria’s exciting food scene, is housed in a beautiful heritage listed building in Geelong, where he showcases regional ingredients, which his modern approach is in the style of a traditional beachside taverna.

He also published his first cookbook in 1994, “New Greek Cuisine” through Simon & Schuster (in Australia) and “Greek Cuisine, the new classics” through Ten Speed (in the USA).

Since 2001, Peter has joined Maeve O’Meara on her Food Safari tours to Greece, where he has taught and inspired hundreds of people with his take on all things Greek.

Peter was also an appointed one of the Australian ambassadors of the international olive oil council.

Over the past 20 years, Peter has also written numerous food-related articles for S.M.H, The Australian and Australian Gourmet Traveller

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