—  SMALL PLATES  —

Where the Med meets the Middle East

Cubed watermelon & feta salad, mint, pomegrante balsamic glaze (v)

15.00

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) 15.00 

Arancini mixed mushroom, soujouk w muhumara & sumac aioli
15.00 

 

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

 

Haloumi caramelised w soujouk & fig puree
18.50

Dolmathes (vine leaves filled w rice, herbs, poached in a lightly spiced tomato broth) (vg/gf)
14.50

Pastitsio croquettes w Napoli, & graviera cheese
15.50

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

Calamari fried Syrian style spiced w muhumara & zhoug
18.5

—  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
36.50

Paella, prawns, scallops, soujouk, chicken, calamari, mussels & saffron
34.50

Vegetarian risotto, spinach, tomato & fetta 

22.50

 

 

Moroccan spiced pork skewers(2) w brown lentil salad, tzatziki & homemade pita
28.00

Greek style chicken skewers(2) w mustard aioli and homemade pita & Greek salad 28.00

 

 

 

 

Pan seared salmon with celeriac puree. couscous salad and za’atar butter

34.50 

Meat platter for two, chicken gyro, lamb gyro, soujouk, pork & chicken skewers, soutzoukakia, slow cooked lamb w chips & Greek salad
70.00

 

—  SIDES  —

Banquet 1 – 100 per person – minimum 4 people

Trio of dips

Saganaki

Dolmathes 

Chargrilled red peppers

 Meat Platter

Greek Salad

Loukomades dessert

Smashed lemon, olive oil and herb potatoes (vg) 12.00
Roast sweet potato and pumpkin topped with a thyme, garlic and honey yogurt (v/vg) 12.50
Chips with aioli and ketchup (v) 9.50
Broccolini with olive oil, lemon and dukkah (v) 12.00
House baked flat bread with olive oil (vg) 4.50

—  SALADS  —

Lahanosalata, cabbage, dill, spring onion, toasted almonds & lemon dressing (vg/gf) 12.50
Fattoush cucumber, tomato, capsicum, spring onion, parsley, mint, sumac, crispy pita & lemon olive oil dressing (vg) 14.50
Horiatiki salata, tomato, cucumber, red onion, olives, fetta & oregano (v) 14.50
Mediterranean lentil salad, cucumber, dukkah, baby spinach, tomato, red capsicum, red onion, pomegranate and balsamic vinaigrette (vg) 15.00
add haloumi (v) 3.00

—  PIDES  —

Garlic dukkah & parmesan (v) 15.50
Three cheese & truffle oil (v) 15.50
Haloumi, spicy tomato, eggplant, harissa, smoked yogurt, cheese & spring onion 19.50
Chicken, red onion, eggplant, zucchini, cheese and charred red peppers (vg) 
20.50
Moroccan lamb, herb yogurt, sumac, cheese & spinach 20.50
Seafood (prawns, scallops, calamari, fish, fresh herbs , cheese & tomato) 24.50
Assorted mushrooms, chargrilled vegetables, cheese & fresh herbs (v) 18.00

—  DESSERTS  —

Chocolate & Turkish delight 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
Revani (Turkish Semolina cake) with rhubarb syrup and mascarpone cream 15.00