—  SMALL PLATES  —

Where the Med meets the Middle East

Yemista, capsicum stuffed with mushroom, rice and tomato (veg)(gf)  

15.50

Prawns kataifi w burnt orange & lime dipping sauce
22.00

Filo wrapped fetta w pomegranate chilli marmalade, red onion, mint & crushed walnut (v)
18.50

Saganaki pan fried w wild Iranian fig puree (v) 15.50 

Arancini mixed mushroom, soujouk w muhumara & sumac aioli
16.00 

 

Lamb soutzoukakia in tomato Napoli w fetta crust & fresh herbs
16.50

Zucchini & fetta fritters w sriracha aioli & tzatziki (v)
15.50

Middle eastern spiced pork belly w pomegranate & apple balsamic glaze
19.50

Scallops seared w tarama, salmon pearls garnished w fried sweet potato crisp
22.00

Soup of the day with house made pita

16.00

 

Haloumi caramelised w soujouk & fig puree
18.50

Dolmathes (vine leaves filled w rice, herbs, poached in a lightly spiced tomato broth) (vg/gf)
15.50

Pastitsio croquettes w Napoli, & graviera cheese
16.00

Chargrilled red peppers w garlic, oregano & olive oil (vg/gf)
12.00

Calamari fried Syrian style spiced w muhumara & zhoug
19.5

—  Dips  —

Tzatziki, yogurt, cucumber and garlic (v)

Babaganoush, smokey eggplant & garlic (v)

Tirokafteri, chargrilled red peppers, chilli, yogurt & fetta (v)
Taramosalata, caviar
Hummus, chickpeas, cumin, garlic, tahini (vg)
9.5

Trio of dips
25

—  BIG PLATES  —

Slow roasted Greek lamb shoulder w smashed lemon & herb baby potatoes
38.50

Vegetarian kritharaki, spinach, tomato & fetta 

25.50

 

 

Moroccan spiced pork skewers(2) w brown lentil salad, tzatziki & homemade pita
29.00

Greek style chicken skewers(2) w mustard aioli and homemade pita & Greek salad 29.00

 

 

 

 

Osso bucco ragu w pappadelle 

29.50

Meat platter for two, chicken gyro, lamb gyro, soujouk, pork & chicken skewers, soutzoukakia, slow cooked lamb w chips & Greek salad
80.00

 

—  SIDES  —

Smashed lemon, olive oil and herb potatoes (vg) 15.00
Chips with aioli and ketchup (v) 12.50
Honey glazed baby carrots with dukka 14

House baked flat bread with olive oil (vg) 4.50

Chargrilled red peppers w garlic, oregano & olive oil (veg/gf)12.00

—  SALADS  —

Lahanosalata, cabbage, dill, spring onion, toasted almonds & lemon dressing (vg/gf) 18.50
Fattoush cucumber, tomato, capsicum, spring onion, parsley, mint, sumac, crispy pita & lemon olive oil dressing (vg) 19.50
Horiatiki salata, tomato, cucumber, red onion, olives, fetta & oregano (v) 19.50
Mediterranean lentil salad, cucumber, dukkah, baby spinach, tomato, red capsicum, red onion, pomegranate and balsamic vinaigrette (vg) 21.00
add haloumi (v) 3.00

Israeli couscous salad, corn, coriander, cucumber, tomato, red onion and lemon dressing 19.50 (vg) add chicken 4.00

—  PIDES  —

Garlic dukkah & parmesan (v) 16.50
Three cheese & truffle oil (v) 17.50
MargheritaPide (v) 15.50
Chicken, red onion, eggplant, zucchini, cheese and charred red peppers (vg) 
24.50
Moroccan lamb, herb yogurt, sumac, cheese & spinach 24.50
Assorted mushrooms, chargrilled vegetables, cheese & fresh herbs (v) 21.50

—  DESSERTS  —

Rosewater and cardamom brulee (v/gf) 15.00
Loukoumathes drizzled with star anise, Dutch cinnamon, maple syrup served w ice cream (v) 15.00
Baklava ice cream topped w chocolate dipped roasted walnuts (v) 15.00
Red wine poachpear infused with pomegranate served w mint cream, lemon
molasses ice cream, lychee&kataif 15.00