• Monday to Wednesday 5pm-10:30pm
  • Thursday to Saturday 12pm-2pm • 5pm-10:30pm
  • Sunday 5pm-9:30pm

$$ - $$$

  • Licensed
  • Takes Reservations

You know you’re in for a true Mediterranean experience when a restaurant takes inspiration from the couple that helped bring the Greek islands to the world stage.

Aristotle’s Neutral Bay is the second venture for Maria O’Meagher, who is joined by her business partner, Peter Sekules. When Maria opened Aristotle’s in late 2016, she wanted to create a restaurant that oozed sophistication and paid homage to the Greek shipping tycoon Aristotle Onassis and his wife, Jacqueline Kennedy Onassis.

Helping to create this vision is Head Chef, Heydeon Young. Heydeon has been a familiar face among Sydney’s culinary scene for more than 30 years. Before selling his first venture in 1997, Crows Nest’s La Goulue was awarded two chef hats for four consecutive years. Heydeon also spent time working in the kitchens in many of Sydney’s hatted restaurants.

Heydeon is joined in the kitchen by pastry chef, Barbaros Seref, as well as Maria’s own family. Mum is in charge of creating a range of Greek petit fours, while Dad maintains a close eye on the rotisserie.

If you pay a visit to Aristotle’s early in the day, be sure to sample one of the gyros on offer. The Olympic gyros offers spit-roasted lamb or chicken with tomato, tzatziki, onion, paprika and chips, all wrapped in a chargrilled pita bread.

For dinner, Maria honours Greek traditions with sharing plates that encourage a sense of family. Start with a selection of mezes: choose from olives, marinated in citrus, garlic and olive oil, or goat’s cheese and caramelised garlic wrapped in vine leaves. Be sure to include a few small plates to share too – halloumi is served with fresh pomegranate and red grapes, topped with honey, balsamic, oregano and walnuts.

You’ll be able to sample some of Maria’s dad’s famous spit roasted meats with the more substantial items. The Eat like Aristotle option provides enough rotisserie meat for two, with a side of house-made tzatziki. Taking inspiration from the sea is the prawns and pipis saganaki, served with tomato, feta and an olive and parsley dressing.

Save room for some traditional Greek desserts including loukoumades – Greek doughnuts – served with cinnamon and honey syrup, walnuts and vanilla bean ice cream. Pastry fans can indulge in a pistachio baklava cigar or a walnut kataifi served with clotted cream, yoghurt sorbet and bright red fruits.

If you prefer your sweet treats in liquid form, cast your eyes over the cocktail list. La Dolce Vita will indulge your sweet tooth with espresso, Mr Black coffee liqueur, dark crème de cacao, cachaca and vanilla bean cream.

The indulgences extend beyond the plate at Aristotle’s. Maria designed the space with Aristotle Onassis’s famous yacht, Christina, in mind. White washed walls lead your eyes to the double height ceiling where geometric orbs sparkle like stars. Brass porthole mirrors line the walls, and gold edged plates and cutlery add an extra touch of luxe.

Just like the famous shipping tycoon and his extravagant lifestyle, Aristotle’s Neutral Bay combines sophistication and mouth-watering cuisine for an unforgettable evening.

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