The expansive 170-seat restaurant overlooks the aqua blue waters of Shoal Bay and no attention to detail has been spared in the fit-out.

Designed in Athens and featuring traditional render, joinery and furniture manufactured in Greece, all of the elements combine to create a light and airy space which encapsulates the relaxed coastal feel of Mykonos.

The project has been three years in the making.

"We want our customers to feel like they have been transported to Greece through the Atmos experience: the interiors, tastes, smells, sounds and ambience will all evoke the experience of being in the Greek islands," Shoal Bay Country Club general manager Paul Shaw says.

"This project is the final piece of the puzzle to four years of renovations to the Shoal Bay Country Club precinct."

Atmos opened on Thursday and will operate for dinner from Wednesday to Sunday and offer lunch service on weekends.

Overseeing the menu is Sydney-based chef and restaurant consultant Phil Davenport who has worked alongside Shoal Bay Country Club executive chef Leonard Faust to create a menu that is designed to be shared, with classic Greek flavours from family recipes and signature dishes.

The focus on offering an authentic Greek food experience is a nod to the heritage of the hotel's owners, the Lazarus family.

"Obviously they have been eating Greek food all their life and so the food at Atmos is quite traditional and what you would have if you went to the islands in Greece, from the dips to the pita to the moussaka and whole fish, and the slow-cooked lamb shoulder," Davenport says.

"The menu also has things like koupes, which is a buckwheat-style dumpling filled with beef mince, so we have dishes that are signature to here at Atmos but we are hitting all those targets of real Greek food."

The kitchen is equipped with a souvla rotisserie barbecue which slow-cooks cuts of lamb, pork and chicken over charcoal, giving each protein a distinctly smokey, charred flavour.

The chicken is served with fresh herb salsa; the pork with smoky eggplant puree and lemon; and the lamb with tzatziki and lemon.

The menu offers starters, large plates, salads, sides and desserts.

For the full experience Davenport encourages opting for one of the set menu options. There are three set menu options (minimum of 4), ranging from $60 per person to $85 per person.

A glance at the menu includes grilled pita with extra virgin olive oil and oregano; dips (taramosalata, tzatziki; fava); saganaki fried cheese with honey and walnuts; Cypriot lamb and pork sausage with lemon; and grilled octopus with fennel and radish salad, sherry vinegar dressing.

Larger plates include grilled king prawns with preserved lemon, oregano and chilli butter; locally-sourced whole snapper with fried capers, oregano, parsley and lemon; and slow-cooked whole lamb shoulder (serves two to three) with baked onion, herb salsa and tzatziki.

Davenport's pick?

"I love the slow-baked lamb and I love the freshness of the whole snapper with capers and oregano. There is no better way to eat fish in my opinion," he says.

"We cover all bases with the menu, for the meat lovers and also the seafood lovers, but we have also incorporated, which is a little left of field for a Greek restaurant, some amazing vegetarian and vegan options.

"For our moussaka, which traditionally is eggplant and meat bolognese-style layers, we have made a mushroom and walnut bolognese and to the eye and the untrained palate, you would believe that it's meat, but it's not."

Lighter options include fried cauliflower salad with couscous, pine nuts, fava, mint, capers, chilli and lemon; and watermelon and feta salad with pumpkin seeds, basil and roasted eschalot dressing.

Dessert options include baklava using the family yia yia Silvia's recipe. "Sometimes baklava can be a little on the sickly sweet side, but these are quite more savoury and sweet," Davenport says. "We also have our homemade loukoumades - Greek doughnuts that we make fresh to order."