BBQ Haloumi. Photo by Cynthia, The Food Pornographer.

Ouzomezedakia

Marinated Olives 6

Skordo Kasseropita 5

Garlic and melted kasseri cheese on flat pita with fresh Rosemary

Mixed Breads — pita bread, sourdough 3 / 5

Half plate / Full plate

Dip selection 10

Tarama, Split pea, Tzatziki. Served with toasted pita bread.

Tarama Dip 10

Salted & cured trout roe with pureed potato, garlic & lemon juice, toasted pita bread

Split Pea Dip 10

Served with toasted pita bread.

Tzatziki Dip 10

Served with toasted pita bread.

Xanthi Paté 12

Chicken liver pate flavoured with Metaxa brandy and Mavrodaphne wine, grilled sourdough.

Hot smoked eggplant dip 12

Freshly smoked eggplant blended with coriander, cumin, lemon juice, sour cream and kasseri. Served with toasted pita bread.

Mesolongi Prawns 18

Prawns and a pastourma paste wrapped in a thin filo pastry. Deep fried and coated in black sesame seeds. Served with a chickpea and fennel puree.

BBQ Haloumi 15

BBQ Haloumi served with heirloom tomato, mint and honey pepper figs.

Vine Leaf Dolmathes 14

My mum’s vine dolmathes with a herbed rice vegetable filling, served with egg lemon sauce.

BBQ Calamari 16

BBQ Calamari served with an ouzo lemon sauce

Vromiko 18

Greek street food version of bubble & squeak. Greek sausage baked with chips, capsicum tomato sauce, fetta, egg sunny side up.

Imambayldi 15

Baked eggplant stuffed with tomato, herbs and onion. Spicy yoghurt sauce.

Roasted Field Mushrooms 15

Field mushrooms roasted in garlic, rosemary, thyme, crumbled feta.

Octopus 18

BBQ octopus, lemon and garlic vinaigrette, roasted capsicum sauce.

Pork Kontosouvli 16

Pork neck roasted and BBQ’d. Served Athenian style with Dijon mustard, sliced tomato and onion

Gelan School Prawns 16

Deep fried whole school prawns, toasted flaked almonds with classic ancient Greek sauce of garum and honey

PORK BELLY BAKLAVA – Twice cooked pork belly with a date and pistachio filling

Apo Tin Plastira

A Plastira is a wooden board that the women of the village use to stretch and roll out filo. Our pastry is hand rolled and made to order, baked fresh and served straight from the oven. Wait time can be up to 30 mins.

Spinach and Feta 18

Pork Belly Baklava 22

Twice cooked pork belly with date and pistachio filling, date mastic sauce, pork crackling

Seafood Filo Rolls 22

Prawns and scallops with a cayenne pepper, coriander and flaked almond cream sauce. Served with a cos lettuce and cucumber ribbon salad with an olive oil vinaigrette dressing.

Lamb from the spit. Photo by Cynthia, The Food Pornographer.

Kyria

250gms Lamb, Pig or Goat ~ ‘Horiatiko Souvla’ (from the spit) 38

Served with toursi, tzatziki and your choice of Greek salad, pita bread or chips. Check for availability

Lamb Skaras 32

Perama’s famous slow braised lamb shoulder marinated in paprika, garlic and olive oil. Bbq’d and served with baked lemon oregano potatoes, steamed string beans

BBQ Kefte 28

Spiced pork and beef kefte, barbecued and served with a walnut celeriac puree, minted peas and crumbled feta.

Mushroom Truffle Moussaka 30

Layers of fried potato, eggplant, mixed mushrooms, truffle paste, creamy béchamel sauce. Ricotta, preserved lemon & baby spinach salad

Microasiatico Quail 32

An old Constantinople classic. Quail and eggplant twice cooked in a honey, vanilla and vinegar sauce

Monkfish Avgolemono Pie 29

Filo pot pie of monkfish and vegetables in an egg and lemon sauce

Chicken Oregano 32

Thinly sliced pan-fried chicken breast, lemon, oregano, white wine, cream, steamed broccolini, green beans

Fishing Boat Pasta 31

Traditional Aegean pasta in a tarama and shellfish sauce. Served with a selection of the day’s catch

Stin Akri

Greek Salad 13

Zucchini Tiganites 10

Fried slices of zucchini with a lemon, rosemary dipping sauce

Greekslaw 10

Salad of shredded cabbage, carrot, apple, herbs, apple and seeded mustard mayonnaise

Watermelon & Manouri Salad 11

Watermelon, manouri cheese, candied almonds, vanilla and honey vinaigrette

Horta 8

Amaranth leaves steamed in a lemon, dill and olive oil marinade

Hand Cut Chips 7

Grandma’s Chips 9

CARAMEL BAKLAVA ICE CREAM

Yia tous latreis ton glykon

Olive Oil Ice Cream 10

2 scoops of extra virgin olive oil infused ice-cream with dried figs and pistachio

Caramel Baklava Ice Cream 15

Sliced layers of vanilla bean ice-cream, caramel fudge and baklava nuts

Passionfruit Bougatsa 16

Passionfruit semolina custard, baked then fried and served with passionfruit syrup, vanilla bean ice-cream

Salted Caramel Peanut Baklava 16

Layers of thin filo with salted caramel and peanut filling, served with mastic and marshmallow ice cream

Patsavoura (wet mop) 15

A sweet spiced syrup soaked pastry with cinnamon, clove nut filling, clotted cream

Tiramisaki 16

Layers of sponge soaked in Greek coffee, halva mascarpone cream and Greek coffee mousse

Yoghurt Thiples Stack 15

A cinnamon and vanilla yoghurt curd sandwiched between crispy syrup soaked fried pastry. Served with mixed berries.

Xanthi Cheese Plate 16

Kasseri : semi soft cow’s milk, like Gouda
Graviera : sheep and cow’s milk, like Pecorino
Manouri : soft sheep’s milk

Cyrens Delight 24

A selection of desserts – loukomathes, bougatsa, caramel baklava ice cream, patsavoura

Dessert Wine

2012 Samos Phyllas Muscat gl 8 750ml 43

Samos 3yr Aged Nectar gl 12 375ml 38

Samos Vin Doux gl 10 375ml 35

Lafkiotis Mavrodaphne chilled gl 8 750ml 41

St John Commandaria Cyprus Port gl 8

Banquet

58 per person

Available for 2 or more people.

Dip Selection

Pita Bread

Greek Salad

3 “Ouzomezedakia” of your choice

1 “Apo Tin Plastira” of your choice

Lamb Skaras

Caramel Baklava Ice Cream

Sweet Bougatsa

Please inform wait staff of any special dietary requirements.
Extra ouzomezedakia course 5 per person. Whole table participation.

Drinks Menu

Ouzo

How to drink Ouzo

Ouzo has its own way to be enjoyed with ouzomezedakia (appetizers served in small dishes). The rules that follow, without being binding, are a part of what in Greece we call the “The ritual of Ouzo”.

1st Rule: Face to face. Because, the time for Ouzo, is not just time for food. It’s about spending time with company.

2nd Rule: Opposites attract. The flavours accompanying Ouzo are contrasting and aggressive. Sour with salty, sweet with bitter, spicy with refreshing, with Ouzo always dominating.

3rd Rule: One for all and all for one. One meze from each type is enough. Meze is just to stimulate the taste buds and not to make our stomachs full.

4th Rule: With water or ice cubes, which gives Ouzo the right temperature, while with the addition of some water it gains the characteristic cloudiness that we all love.

5th Rule: Simplicity is essential. The appetizers should be small and able to be replenished quickly, in order for them to be discernible on the plate and offered more easily! However, above all, there is only one rule: improvise spontaneously..

CHEFS SPECIAL OUZO MEZE PLATE 18

Served with 30ml of any of the above ouzo. (Dimino not available.) Mixed pickles, tarama, greekslaw, vine dolmatha, haloumi, feta.

Ego eimi I ampelos

I have personally selected the wines on this list as a representation of what I regard as the best Greece has to offer. They match perfectly with our style of food.

Greek winemakers approach wines with the idea that they are to be enjoyed and consumed with food. Their style is generally subtle, earthy and natural in palate. The nuances of the indigenous grapes begin to shine with some of the interesting flavours you will experience with our food.

Please don’t hesitate to ask for a taste of any of the above wines if you are only beginning to explore Greek wine. We would be more than happy to open a bottle for you to sample and join us on a journey to experience Greek wines.

I would also like to thank the Ipermachos family from Miloway Wines, David Lamb from Art and Vine Wines, Douglas Lamb Wines, Andrew Cameron from Dejavu Wines. Their support and commitment to importing great Greek wines has opened a new understanding of the burgeoning resurrection of the Greek wine industry.

David Tsirekas – Executive Chef/Director

Sparkling

Nico Lazaridi Solitaire Nv Drama, Thrace 11 / 48

Trebbiano, Muscat ~ Aromas of apricot, lemon and honey. delicate lemon taste and a long finish.

Rose

Gaia 14-18h Rose 2012 Naoussa, Macedonia 12 / 50

Agiorgitiko ~ Delicate pomegranate red cherry marmalade taste.

Retsina

Gaia Ritinitis Nobilis Nv Koutsi, Peleponese 10 / 40

Roditis ~ A refined retsina that has a pleasant balance of pine resin & fruity grapes

Lafkiotis Retsina Nv Ancient Cleonai, Peleponese 8 / 32

Roditis

Greek White Wine

Papagiannakos 2012 Markopoulo, Attica 12 / 51

Savatiano ~ Fresh and light with a balance of tropical fruit and fine acid.

Kir Yianni Petra 2012 Naussa, Macedonia 12 / 50

Roditis, Malagousia ~ Refreshing flavours of lychee, pineapple, lime and grapefruit

Estate Argyros Atlantis 2012, Santorini 11 / 49

Assyrtiko ~ Lemon and lime citrus fruit. Pleasant acidity, great length

Karanika, Terra Levea 2012, Florina 60

Assyrtiko ~ Citrus Blossom, apricot, honey, chamomile.

Papagiannakos Kalogeri 2012 Markopoulo, Attica 14 / 58

Malagousia ~ Aromatic, ripe fruit, hints of citrus

Ktima Voyatzis White 2011 Velvendo, Makedonia 50

Chardonnay, Batiki, Roditis – Exquisitely balanced, fresh long aftertaste

Australian White Wine

Patina 2013 Orange, NSW 13 / 55

Sauvignon Blanc

Xanthi 2011, Clare Valley, SA 10 / 45

Riesling

Xanthi 2011, Adelaide Hills, SA 10 / 4

Chardonnay

Greek Red Wine

Gaia Notios 2012 Koutsi, Nemea 11 / 47

Agiorgitiko ~ Light and fruity with red currants and hint of spice.

Papagiannakos Erythros 2011, Attica, Peloponnese 15 / 64

Agiorgitiko, Cabernet Sauvignon ~ Full bodied, ripe red and black currents, tobacco, plum

Kir Yianni Paranga 2010, Naoussa, Macedonia 12 / 49

Xinomavro, Merlot, Syrah ~ Dark red, complex nose. Soft at first and finishes rich.

Domaine Karanika 2011, Florina 75

Xinomavro, Limniona ~ Ripe blackberries, leather, vanilla, white pepper. Medium bodied.

Antonopoulos Private Collection 2006 Arcadia, Peleponese 56

Mavrodaphne, Merlot ~ Deep in colour with a nose of leather and a palate of blackcurrant.

Estate Argyros Atlantis Red 2010, Santorini 15 / 65

Mandilaria, Mavrotragano ~ Medium bodied with fine tannins, complex aromas of red fruit, hints of prune and leather

Domaine Sigalas Mavrotragano 2009 Santorini, Cyclades 105

Mavrotragano ~ Once upon a time an extinct grape variety was genetically revived. A rich bouquet of vanilla, mocha, toffee

Australian Red Wine

Squitchy Vineyard 2010 Yarra Valley, Victoria 12 / 51

Pinot Noir

Patina ‘Jezza’ 2008 Orange, NSW 10 / 46

Cabernet, Merlot

Thomas Wines ‘DJV’ 2011 Hunter Valley, NSW 13.5 / 62

Shiraz

Eperosa Synthesis 2010 Barossa Valley, South Australia 13 / 59

Mataro, Grenache

Eagle Vale 2006 Margaret River, Western Australia 12 / 55

Cabernet Sauvignon