The Aegean 2.0 - Food NSW

3 /5 Myanon: The food was pretty good (great souvlakia and lamb chops), but there’s no process for service (eg; no table numbers, etc) so it makes it tricky for the orders to get to the right table. But there was ZERO atmosphere. When you go to a Greek restaurant, you want the atmosphere to go along with it, not just the food. I get that it is a Friday night that we visited and the band only plays on Saturdays, but you would think they would have Greek music playing on a speaker system or something like that. It was just a very disappointing experience (although food was good).

5 /5 Peter hassapis: Ive been to many family parties and weddings there. Great food. Great service. Great little Greek band. Dance floor. Lots of parking. Wont be disappointed.

5 /5 Ha Bu: Saturday night at the Aegean 2.0 is a blast. Excellent Greek food, bouzouki, keyboard and vocalist getting the dance floor heaving. Reminds me of wonderful nights with my parents, siblings & cousins in the 80’s and 90’s but the food is even better. Every Greek needs to come and re-live our heritage and Greek spirit. Everyone else needs to come and feel the spirit of Greece in this welcoming little club.

5 /5 Pit Giz: Great home cooked Greek food in the golf club. Lunch vibe is golfers but hey it is the golf club. Good quality and fresh ingredients. Highly recommend this hidden gem. Will going back for dinner again.

3 /5 Jackie McMillan: (3.5 stars) Looking out over the manicured green lawns of Bexley Golf Club, the Aegean 2.0 feels like a holiday in regional NSW. A DJ is setting up a minimal lighting rig at the edge of the parquetry dance floor. There’s a man selling tickets to a multi-tray meat raffle. Despite the club setting, we’re seated by an affable host who asks whether we want to be “in the thick of it” or on a quiet edge. Most tables are sized for groups, and, with the menu offering a good value Greek banquet ($49/head), it lends itself to group dinners. Drinks are cheap too: bottles of wine start in the low thirties. At the top end, the Pikes Riesling ($57) has a sharpness that suits Greek cuisine. Food comes out almost immediately. The first wave is dips—taramasalata, fava and tzatziki—with hot pita and a Greek salad that shows off great produce. Resplendent with garlic and dill, the tzatziki is an easy favourite. It extends to suit the next wave of dishes, where crisp zucchini fritters with soft wet interiors join dolmathes, spanakopita—done like a flatbread quesadilla—and pan-fried halloumi. It was no drama to get the kitchen to switch out salt and pepper squid and fried prawns for fat tentacles of barbequed octopus with lemon and olive oil. Hot on their heels, our mains arrived, draped over perfectly cooked lemon potatoes. Two skewers of chicken souvlaki were balanced on tender slices of roast pork and soutzoukakia. The latter are a Greek and Turkish dish of lean lamb meat balls flavoured with cumin and garlic, generally served with a spicy tomato sauce. Portions are generous but, after a bit of ribbing for not eating it all, takeaway containers are happily supplied.