- SMALL PLATES
- olives
- green & black, wild thyme, lemon, xv olive oil 7
- creamy taramasalata
- red roe, cucumber sticks, chargrilled flatbread 14
- smoky eggplant dip
- with garlic pidé bread 14
- stuffed flatbread
- potato, feta, spring onion, parsley 15
- albanian leek soup
- with a pastry parmesan twist 15
- flaming saganaki
- panfried haloumi, aniseed flambé, garlic bruschetta, roasted peppers 18
- aegean spinach
- melded with onions and olive oil, with an egg centre 16
- sarma
- stuffed cabbage or silverbeet leaves - rice, onion, dill, currants, pinenuts, with tzatziki & salsa 15
- paprika chicken morsels
- free range, with creamy walnut tarator sauce 17
- mussel dolma
- stuffed mussels - rice, onion, black pepper, lemon wedge 14
- kalamar
- grilled calamari on skewers with tarama aioli 16
- chargrilled octopus
- fava puree, rocket, lemon 19
- MEALS
- lahmajun
- street pizza – minced beef & onion, rocket, fresh tomato, and a good squeeze of lemon 25
- turlu
- mediterranean layered vegetables glazed with cheese, on turkish rice, with tzatziki 29
- beef & capsicum souvlaki
- skewered scotch fillet, chargrilled flatbread, home chips, fresh chopped salad 32
- lamb ribs
- slow cooked in its own juices with melting eggplant, on chickpea & tomato smash 31
- day’s catch
- market fish – please ask for today’s presentation 32
- aegean island goat
- braise-roasted, barley & rocket risotto, caramelised carrot, pan juices 34
- thessaloniki winter meatballs
- poached in stock, potato mash, parsley cream sauce, beet & radish salsa 31
- wedding chicken
- filled whole poussin, rice, pistachios, carrots & parsley; saffron jus, season’s greens 34